Description
Experience the comforting embrace of Classic Spaghetti With Rich Tomato Meat Sauce, a timeless dish that brings smiles to the table. This hearty meal features a slow-simmered sauce filled with tender ground beef and aromatic herbs, perfect for any family dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 finely diced yellow onion
- 1 finely diced celery
- 1 finely diced carrot
- 1 pound ground beef (80/20 or 90/10)
- 2 tablespoons tomato paste
- 1 cup beef broth (or vegetable broth)
- 28 ounces crushed tomatoes (preferably San Marzano)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- Spaghetti (durum wheat)
- Fresh parsley (for garnish)
- Freshly grated Parmesan or Pecorino Romano cheese (for serving)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Add your finely diced onion, celery, and carrot. Sauté gently, stirring occasionally, until they are very soft and translucent, about 8-10 minutes.
- Add your ground beef to the pot with the softened aromatics. Break it up with a wooden spoon and cook, stirring frequently, until it's evenly browned and no pink remains, about 7-10 minutes. Carefully drain off any excess fat from the pot.
- Push the beef and vegetables to one side of the pot. Add 2 tablespoons of tomato paste to the cleared spot. Cook the tomato paste, stirring it for about 2-3 minutes, until it darkens slightly and becomes fragrant. Stir in the minced garlic and cook for just 1 minute more.
- Pour in 1 cup of beef broth. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the broth simmer for a minute or two, reducing slightly.
- Add your 28-ounce can of crushed tomatoes to the pot. Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and tuck in a bay leaf. Season generously with salt and freshly ground black pepper. Give everything a good stir to combine.
- Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for at least 1 to 2 hours, stirring occasionally.
- About 20 minutes before you're ready to serve, bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta cooking water before draining the spaghetti.
- Drain the spaghetti well. Toss the spaghetti directly with a generous amount of sauce in the pot or serve individual portions topped with the rich meat sauce. Garnish with fresh parsley and plenty of freshly grated Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Don't rush the simmer; allowing the sauce to simmer for 1.5 to 2 hours enhances the flavors. Reserve some pasta water to help the sauce cling to the spaghetti, and always taste and adjust seasoning as needed.