Easy Spaghetti And Meat Sauce Recipe (Made with Ground Beef & Store Bought Sauce)

Looking for an easy, scrumptious spaghetti and meat sauce recipe? Well, look no further because this is THE ONE!!!

This spaghetti and meat sauce recipe is the bomb.com and is the perfect mid-week dinner.  So give it a shot and let me know what you think in the comments!

An Italian classic

Spaghetti and meat sauce is an Italian dish that Americans absolutely fell in love with. I don’t know too many folks who don’t love Spaghetti and meat sauce. Some prefer it made with meat sauce, while others prefer meatballs.

But you’d be hard-pressed to find an American who’d tell you they don’t like it. I can’t tell you how many times someone has told me Spaghetti and Meat Sauce is their favorite dish!

I’ll be the first to tell you, it’s one of my favorites too. Below is an old Spaghetti and Meat Sauce tutorial I posted to my YouTube channel. Check out the video below for visual step-by-step instructions.

Watch Me Make It

My first successful dish

Spaghetti was one of the first dishes I mastered as a teen. In my mid-teens, I developed a love for cooking and realized I was pretty good at it. It was back in 2003, at age 16, when I really started to impress my parents with my cooking.

I come from a family of good cooks—my father’s side can cook their butts off. Aunt Angie, Grandma Gwen, and Nana Alice are names my followers are very familiar with.

That’s because I’ve modified many of their recipes and always make sure to give them props on my blog. I easily learned the most about cooking just from watching them throw down in the kitchen.

And I can’t forget my father, because everybody loved his cakes. I remember neighbors asking him to bake for them every holiday season. Don’t get me wrong, he could definitely throw down on dinner too, but he specialized in baking cakes and pies.

Now, although my mom’s side isn’t known for cooking, my grandpa Milton was a beast in the kitchen!!! He worked as a chef at Lord & Taylor in Philadelphia for over 30 years.

I say all that to say cooking was sort of in my DNA! But truth be told, I got into it out of necessity. I’m not so sure I would have fallen in love with it if my grandma Val wasn’t so lazy! Lol!!

I moved in with my grandma Val during the early 2000s, around 2001 or so. She was a pretty solid cook, but she didn’t like to do it unless she absolutely had to. Her husband, McCloud, whom I’ve mentioned many times before, was the better cook of the two.

But the problem was, he was rarely ever home. So who was left to cook? You guessed right… Yours truly, Philly boy Jay! He would fill the cabinets with boxed food and canned goods, and pack the fridge with snacks and drinks.

The freezer and deep freezer in the basement were always filled to the top! So there was always plenty of food for me to cook for Grandma Val and me. I remember fish being one of the first things my family trusted me to cook.

Let’s just say I ruined it by doing the absolute MOST. What was I thinking, seasoning fish with sugar? SMH!!! My aunt Pam was freaking livid because she had just bought the 3 lbs of Whiting I decided to experiment with. Smfh!

That was in 2001, so I was around 13 or 14 and just entering high school. They didn’t let me cook again until I was about 16, toward the end of my junior year. Lol!

By this time, I had watched Grandma Val, Gwen, Nana, and McCloud cook a thousand times. I was far more knowledgeable about cooking and finally understood how certain dishes were supposed to be prepared.

Eventually, they trusted me to prepare dinner for them again, and they absolutely LOVED IT. “Jay, you made this?!!!” They kept asking because they couldn’t believe how good it was.

What dish do you think I impressed them with? That’s right—Spaghetti and Meat Sauce!!! Anyway, I say all this to say spaghetti and meat sauce will always hold a special place in my heart.

It’s not only one of the first dishes I mastered, but it’s what made me fall in love with cooking. It also convinced my family that I was good enough to cook when they didn’t feel like it.

A few years later, in 2006, I made a big Thanksgiving dinner for the family. Let’s just say they were blown away and started wanting me to cook all the time.

At age 19, the family fully understood that Philly boy Jay could absolutely COOK!!! Alright, onto the important stuff now!

Common Questions about Spaghetti

• Do you break the spaghetti in half? I break it in half once, but it’s completely optional. Traditionally, you wouldn’t! Some people love long strings of Spaghetti twirling around their fork. But breaking it in half makes it a lot easier to cook, serve, and eat.
• Do you add salt to your pasta water? Yes, salt adds flavor to the pasta. I season the water with about 2 teaspoons of salt before it comes to a boil. How much I use depends on how much Pasta I’m making.
• Do you add oil to the pasta water? I used to, but I no longer do! Like most people, I used to think it stopped pasta from sticking. What it does is make the Spaghetti slippery, preventing the meat sauce from sticking.
• What does al dente mean? In Italian, it means “to the tooth.” That means to be tender and firm with a bite. The last thing you want is white, bloated, soggy spaghetti! YUCK! I usually cook mine over high heat for 10 to 12 minutes, then strain it immediately.
• Do you rinse the spaghetti once it’s done? Only if I’m making pasta salad. For a hot dish like this, you want the pasta to retain its starch. The starch is what helps the meat sauce stick. Just strain it as soon as it’s al dente so you don’t overcook it.
• Do you season your spaghetti once it’s done? Personally, I do! Before topping it with the meat sauce, I toss the spaghetti with butter and garlic. Sometimes I sprinkle in a little seasoning salt and stir in a pinch of parsley flakes.

Ingredients you’ll need:

Here are all the ingredients we’ll be using for this recipe. So get your shopping list together and make sure you pick up all these ingredients.

• Spaghetti: I like to use thin Spaghetti. Make sure you use a good brand.
• Ground beef: Use a good, fatty, flavorful ground beef with an 80/20 lean-to-fat ratio.
• Sweet Italian Sausage: Sweet Italian sausage is packed with so much flavor. It’s a real game-changer for meat sauce. I always use half the amount of ground beef. Be mindful that there’s pork in sweet Italian sausage. So you can omit it if you don’t eat pork and replace it with ground beef or turkey.
• Yellow Onions: Onions are a must when creating a good meat sauce. We’ll be using standard yellow onions.
• Garlic: Just like onions, garlic is essential for a good meat sauce.
• Green & Red Bell Peppers: It’s not meat sauce without peppers. You can just use green bell peppers; red are optional.
• Diced tomatoes: Let me be clear! Diced tomatoes are not necessary. But if you like your sauce a little chunky, add a little.
• Mushroom Prego Sauce and tomato paste: I love adding mushrooms to my meat sauce, but it’s optional. You can use traditional sauce if you like. I like to add a little paste to thicken the sauce and give it a rich red color.
• Seasonings: Seasoning salt, Creole Seasoning, Garlic Powder, Onion Powder, Italian Seasoning, Sugar, and Black Pepper make a perfect combination of seasonings for meat sauce. Trust me!

“SUGAR… SUGAR?”

Yes, SUGAR… Sugar reduces the acidity and gives the sauce the perfect balance! Otherwise, it’ll be too bitter and overwhelm the dish. But some people prefer it bitter and REJECT the idea of adding sugar.

I always add sugar to my tomato sauce, no matter what I’m making. Whether it’s pizza, lasagna, or even tomato soup, you best believe I’m adding a pinch of sugar!

Adding sugar to sauce has been a big topic of debate in the culinary world for years. Especially for dishes like spaghetti and pizza, where many people believe the sauce should be bitter.

At the end of the day, you have to be happy with what’s going in your mouth, so do you! Personally, I feel it’s necessary to reduce the acidity and give the sauce that perfect balance.

Alright, now that we’ve got all that out of the way, let’s get into how to make this delicious meat sauce!

How to make meat sauce

1. Fill a large pot with water.
2. Add the salt and place over high heat.
3. Once it comes to a boil, break the spaghetti in half.
4. Add the spaghetti and cook until al dente.
   
   
5. Once done, drain the spaghetti and set aside.
   (Save about half a cup of that starchy pasta water.)
6. Add the butter, Tony’s or seasoning salt, garlic, and parsley to the pot, then toss well to coat.
   
   
7. Place a large skillet over medium heat.
8. Add the meat and cook until it browns, about 8-10 minutes.
   (Break the meat up until it’s as fine as possible.)
   
   
9. Once the meat browns, drain the excess fat.
   
   
10. Add the chopped onions, peppers, and minced garlic to the skillet.
11. Add in the seasonings and stir well.
    
    
12. Cook until the onions are translucent.
13. Reduce the heat to low.
14. Add the tomato sauce, paste, diced tomatoes, and sugar, then stir well.
    
    
15. Cover with a lid, leaving a small crack on the side, and simmer for 20 minutes.
    
    
    
    
16. Combine the spaghetti and meat sauce, or serve the sauce over the garlic-flavored spaghetti.

Tips for best results

• Don’t overcook Spaghetti: Cook your spaghetti until it is just al dente. Don’t overcook the spaghetti! The last thing we want is white, soggy, bloated spaghetti.
• The secret sauce trick: Before you drain your noodles, save about half a cup of the starchy water. Adding a splash to your sauce helps it stick to the noodles and gives it a nice, silky, professional finish
• Use two spatulas: Use 2 spatulas to break up the ground beef and Italian sausage as it cooks. You want it to be as fine as possible.
• Use fresh vegetables: For the best texture and flavor, use fresh onions and peppers. Avoid using frozen or previously thawed vegetables. They tend to get too soft and watery, which can mess with your sauce’s consistency.
• Let it simmer: Good sauce needs time. Let it simmer on low for at least 20–30 minutes. It gives the flavors a chance to really come together so it doesn’t taste like it’s straight out of the bottle. Make sure you stir the meat sauce periodically.

Spaghetti And Meat Sauce Variations:

• Cheddar Cheese: When I’m making this just for myself, I like to add cheddar to the sauce. OMG is all I can say! If you’re a cheese lover like I am, you’ll probably love this addition.
• Fried Pork Bacon Bits: The first time I tried it with bacon was during my vacation in Venice, Italy. It was an absolute game-changer! The next time I made spaghetti and meat sauce at home, I threw in some bacon and LOVED IT. Give it a shot; it’s something I love to do once in a while.
• Fresh Mushrooms: I love mushrooms, but they’re optional!!. If you love mushrooms, try it out.
• Shrimp: This is my favorite way to “level up” my spaghetti and meat sauce. It adds a whole new dimension to the dish. I feel sorry for you with shellfish allergies—you’re truly missing out!
• Jalapeños: Want to switch things up? Chop up some fresh jalapeños to create a more “Mexican-style” dish.
• Adding Heat: If you like your spaghetti with a kick, add 1 teaspoon of crushed red pepper flakes while sautéing the onions and peppers.

What to serve with spaghetti and meat sauce:

• Fried Chicken: Spaghetti pairs amazingly with crispy fried chicken. It gives you chicken-parmesan vibes. I promise the combo works every time.
• Fried Fish: People up North might not know this, but fried fish served with spaghetti is popular down South. I tried it and totally understood why—it’s the perfect mix.
• Fried Pork Chops: Honestly, spaghetti just tastes great with crispy fried meat; Pork chops are no exception. My grandma Val’s husband, McCloud, always served Spaghetti with pork chops!
• Seared Steak: This has become a favorite of mine. Whenever I do have spaghetti with steak, I usually make it without meat.
• Tossed Salad: If you want something light and refreshing, a tossed salad is the way to go.
• Spinach: Spinach is my favorite veggie to pair with spaghetti. Sautéing it with a splash of vinegar hits different! OMG!

Storage and Reheating

• How to store it: Place the leftovers in a container or bowl. Cover it with a lid, aluminum foil, or plastic wrap, then refrigerate.
• Can you freeze it? Yes. Add it to a Ziploc bag and make sure it’s tightly sealed. Store in the freezer to keep fresh for 3 months or more.
• How to reheat: Place it in a microwave-safe dish. Heat it for 1-2 minutes or until hot throughout.
• How to reheat spaghetti and meat sauce in a pot: Add it to a skillet and place over medium heat. Let it simmer for 8-10 minutes or until hot throughout; stir periodically.

Frequently Asked Questions

• Can I make homemade tomato sauce? Yes, as long as you have a good “sauce from scratch” recipe. I know how to make homemade sauce, but I’m lazy, so I rarely do.
• Can I use a different type of pasta? Absolutely! While spaghetti is the classic choice, penne or rigatoni can be used. Do you and use what you love.
• What if my sauce is too thick? Add a little pasta water or beef broth to the meat sauce while it’s simmering. Stir it in slowly, a little at a time, until you reach the desired consistency.
• Can I use ground turkey instead of beef? For sure! Ground turkey or chicken is a great lower-fat option. Just keep in mind that they might need a little extra seasoning.
• Do I really have to add sugar? It’s not mandatory, but I highly recommend it. It gives the sauce balance by reducing the acidity. If you like a sharp, bitter sauce, feel free to omit it!

Cookware & utensils you’ll need:

Make sure you have all of these cooking utensils in the kitchen. You’ll need them for this spaghetti and meat sauce recipe.

• Large skillet: For frying the meat and sautéing the veggies.
• Knife: To chop the vegetables.
• 2 Spatulas: Use 2 spatulas to break up the meat.
• Large pot: You need a large pot to boil the spaghetti in.
• Colander: To strain the spaghetti once it’s done.
• Tongs: Tongs make it easier to transfer and plate the spaghetti.
• Big Spoon: A large spoon for stirring and scooping the meat sauce.

Alright y’all, that’s it for now. The full recipe with all the measurements and detailed instructions can be printed below.

I’m glad that, after all these years, I was able to create a recipe for this dish and post it for you guys. If you do enjoy this dish as much as I do, please give me a 5-star rating and leave a comment below.

Make sure you share this recipe with your friends and family, and subscribe to receive notifications whenever I post new recipes.

Enjoy, later!

PBJ~

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