Easy Weeknight Spaghetti with Meat Sauce

Easy weeknight meat and spaghetti sauce made entirely from scratch. Use ground beef, turkey, pork, chicken, or lamb to make this easy spaghetti recipe. Skip to Spaghetti Meat Sauce recipe

Spaghetti with meat sauce

How to make the best spaghetti

For these spaghetti, we turned to our favorite quick meat sauce recipe. It’s made in one pot, is extremely flavorful and can be prepared in under 45 minutes. Spaghetti sauce is also perfect for preparing. It can be refrigerated for up to three days and kept in the freezer for about three months.

A glass full of the best spaghetti

To cook the best spaghetti we have some simple tips

Check the instructions on the packaging of the spaghetti you want to cook. The packaging should list an approximate cooking time for “al dente,” meaning the pasta is tender but not mushy. It will still have some bite, which is perfect.

If you know the suggested cooking time, set a timer a minute in advance. So if the box suggests 10 minutes, set a timer for 8 minutes.

This way you can check after 8 minutes if the spaghetti is done. The directions on the packaging are a helpful guide, but it’s always a good idea to check the pasta beforehand!

A plate of spaghetti and meat sauce

Boil spaghetti in salted water. The water should taste salty. This flavors the pasta as it cooks and is necessary for the best pasta.

Toss cooked spaghetti with spicy sauce — like our homemade spaghetti sauce. Don’t just pour the sauce over the pasta.

For more spaghetti recipes, check out these baked spaghetti, which is similar to lasagna but simpler, and if you like veggies, try our easy veggie spaghetti.

As you mix the pasta and sauce together, the pasta will begin to absorb some of the sauce’s flavors. It’s just better like this.

If you want to lower the carbs on your plate, replace half or all of the pasta with zucchini pasta. Here is our recipe for zucchini noodles.

How much salt should I add to the pasta water?

We add a lot of salt to our pasta water (it makes the pasta tasty). For every 4 pints (16 cups) of water we add a tablespoon of salt. This is perfect for cooking 1 pound pasta.

Twist spaghetti with meat sauce on a fork

More easy pasta recipes

This easy-to-cook spaghetti combines a simple tomato sauce with meat, spaghetti, cheese and a creamy layer of pesto.

Our readers have said that our Meat Lasagna recipe is the best they’ve ever made. We combine beef, chorizo ​​​​​​and a house sauce.

This Easy Fettuccine Alfredo features a silky, creamy sauce made with butter and Parmesan cheese, cooked sausage, and lightly wilted spinach.

For a lighter version of spaghetti, try our fresh vegetable spaghetti. The sauce is simple, vegan and 100% made from scratch.

Easy weeknight spaghetti with meat sauce

  • COOK

Our favorite weekend spaghetti recipe with a homemade meat sauce. Use ground beef, turkey, pork, chicken, or lamb to make this easy spaghetti.

Makes 5 cups of sauce and about 6 servings

Watch us at the recipe

will need

Spaghetti and meat sauce

1 pound lean ground beef, such as beef, turkey, chicken, or lamb

3 tablespoons olive oil

1 cup (130 grams) chopped onion

3 garlic cloves, chopped (1 tablespoon)

2 tablespoons tomato paste

1/2 teaspoon dried oregano

A pinch of crushed red pepper flakes

1 cup water, broth or dry red wine

1 can (28 ounces) crushed tomatoes

Salt and freshly ground black pepper

A handful of fresh basil leaves and more to serve

12 ounces dry spaghetti or your favorite pasta shape

1/2 cup grated parmesan cheese

Optional ingredients, see notes

2 to 3 teaspoons fish sauce

3 to 4 use chopped anchovy fillets with a little oil or anchovy paste

a pinch of sugar

1 leftover quarter Parmesan rind


  • make sauce
  • Heat the oil in a large saucepan (we used a Dutch oven) over medium-high heat. Add the meat and cook until browned, about 8 minutes. While the meat is cooking, break it up into small pieces with a wooden spoon.

    Add the onions and cook, stirring occasionally, until soft, about 5 minutes.

    Add the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring constantly, about 1 minute.

    Drain the water and use a wooden spoon to scrape off any bits of meat or onion that are stuck to the bottom of the pan. Add the tomatoes, 3/4 teaspoon salt, and a generous pinch of black pepper. Bring sauce to a simmer. Cook uncovered over low heat for 25 minutes. Stir and taste the sauce a few times during cooking so you can adjust the seasoning accordingly (see notes for suggestions).

    • cooking spaghetti
    • About 15 minutes before the sauce is done cooking, bring a large pot of salted water to a boil, then cook the pasta according to package directions, but make sure it’s done a minute or two before the recommended cooking time.

      • End
      • Remove sauce from heat, then add basil. Add the cooked pasta and let sit for a minute to allow the pasta to absorb some of the sauce. Mix again, then serve sprinkled with parmesan.

Advice from Adam and Joanne

  • Storage/Preparation: The meat sauce can be prepared ahead of time and should be stored in the refrigerator for up to 3 days and in the freezer for around 3 months.
  • If the flavor of the sauce is imperceptible, it probably needs a little more salt.
  • If the sauce is too acidic, a pinch of sugar is enough.
  • If the sauce has a light flavor, consider adding a few drops of fish sauce or some chopped anchovies or anchovy paste (both add a rich, savory flavor).
  • Add some leftover parmesan zest to the sauce while adding the tomatoes at the same time for extra richness and flavor. It won’t melt completely, just scoop out what’s left before serving.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/6 of the recipe / calories 486 / total fat 16.7g / Saturated Fatty Acids 4g / cholesterol 58.1mg / sodium 977.4mg / carbohydrates 58.2g / fiber 4.7g / total sugar 10.3g / protein 27.3g

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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