Spaghetti recipe

You know those nights? The ones where you’re staring into the fridge, the kids are circling like little culinary vultures, and the thought of a complicated meal just drains you? Yeah, I live for those nights because I have a secret weapon: this spaghetti recipe. It’s not fancy, it’s not groundbreaking, but oh my goodness, it’s pure comfort in a bowl. It’s the kind of meal that instantly makes a house feel like a home, filling it with the most incredible aroma. I’ve tried all sorts of pasta dishes over the years – from ambitious baked zitis to creamy carbonaras – but this classic spaghetti recipe is the one I always, *always* come back to. It’s the foundation of so many happy family dinners, the dish my youngest requests weekly (and actually eats!), and honestly, it’s just plain good. Like, ‘lick-your-plate’ good.

What is a good spaghetti recipe?

So, what exactly *is* this magic spaghetti recipe? At its heart, it’s a deeply satisfying, rich, and savory meat sauce tossed with perfectly cooked spaghetti. But calling it just “meat sauce” feels like a disservice, doesn’t it? Think of it as a hug in a bowl, a testament to the power of simple, good ingredients coming together. It’s essentially a slow-simmered tomato sauce, infused with aromatic vegetables and savory ground meat, that clings beautifully to every strand of pasta. The name “Spaghetti Bolognese” often conjures images of something super complex, but this version is what I consider the true home-style spaghetti – the kind you remember from childhood, or perhaps the kind you wish you had growing up. It’s honest, unpretentious, and utterly delicious. It’s the kind of spaghetti recipe that makes you feel like you’ve accomplished something truly special, even on the busiest of evenings.

How do I make Spaghetti?

Quick Overview

This spaghetti recipe is all about building flavor, layer by delicious layer. We’ll start by creating a savory base with aromatics and ground meat, then simmer it in a rich tomato sauce until it’s deeply flavored and wonderfully tender. While that’s doing its magic, we’ll cook your spaghetti to al dente perfection. Finally, we’ll toss it all together for a dish that’s both comforting and incredibly satisfying. It’s so forgiving, which is a huge plus in my book. Even if you’re a brand-new cook, you can absolutely nail this spaghetti recipe.

Ingredients

What is the Savory Meat Sauce?
2 tablespoons olive oil – Use a good quality extra virgin olive oil for the best flavor base.
1 large onion, finely chopped – I prefer yellow onions for their sweetness, but white will work too.
3-4 cloves garlic, minced – Don’t be shy with the garlic; it’s essential for that deep flavor.
1 pound ground beef (80/20 is great for flavor, but leaner options work) – You can also use a mix of beef and pork, or even turkey if you prefer.
1 teaspoon dried oregano – A classic Italian herb that truly complements the tomato.
1 teaspoon dried basil – Another essential herb that adds that signature Italian aroma.
1/2 teaspoon salt, or to taste – Seasoning is key, and you can always add more later.
1/4 teaspoon Black Pepper, or to taste – Freshly ground black pepper makes a difference!
1 (28-ounce) can crushed tomatoes – The backbone of our sauce. Look for good quality brands.
1 (15-ounce) can tomato sauce – This adds a smoother texture and extra tomato flavor.
1 tablespoon tomato paste – This little powerhouse deepens the tomato flavor and adds richness.
1 teaspoon granulated sugar (optional, to balance acidity) – Sometimes canned tomatoes can be a little tart, so a pinch of sugar really helps.
1 bay leaf – Adds a subtle, aromatic depth during the simmer.

For the Spaghetti:
1 pound spaghetti – Choose your favorite brand! I tend to go for bronze-cut for better sauce cling.
Salt for pasta water – Don’t forget to salt your pasta water generously; it should taste like the sea!

For Serving (Optional but Recommended!):
Freshly grated Parmesan cheese – A must-have for topping.
Fresh basil leaves, chopped or torn – For a pop of freshness and color.

Step-by-Step Instructions

Step 1: Sauté Aromatics

Grab a large pot or Dutch oven – one that’s big enough to hold everything comfortably. Heat the olive oil over medium heat. Once it’s shimmering, add the chopped onion and cook, stirring occasionally, until it’s softened and translucent, about 5-7 minutes. You don’t want it browned, just nicely softened. Then, stir in the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter!

Step 2: Brown the Meat

Add the ground beef to the pot. Break it up with your spoon and cook, stirring occasionally, until it’s browned all over. This usually takes about 8-10 minutes. Drain off any excess grease; I usually tilt the pot and spoon it out. Once the meat is browned, stir in the dried oregano, dried basil, salt, and black pepper. Let it cook for about a minute, stirring, until the spices are really fragrant.

Step 3: Simmer the Sauce

Pour in the crushed tomatoes and tomato sauce. Add the tomato paste and stir until it’s well combined. If you’re using sugar, stir it in now. Tuck the bay leaf into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes. The longer it simmers, the richer the flavor will be! I often let mine go for an hour or even longer if I have the time. Stir it every so often to make sure it’s not sticking to the bottom.

Step 4: Cook the Spaghetti

About 15 minutes before you’re ready to serve, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until it’s al dente – tender but with a slight bite. I always like to give it a little stir when it first goes in to prevent sticking.

Step 5: Finish the Sauce & Combine

While the pasta is cooking, remove the bay leaf from the sauce. Taste the sauce and adjust seasoning if needed – maybe a little more salt or pepper. Once the spaghetti is cooked, drain it well. You can either add the drained spaghetti directly into the pot of sauce and toss to coat, or serve the sauce over individual portions of pasta. I find tossing it all together in the pot really helps the flavors meld beautifully.

Step 6: Serve

Ladle the spaghetti and sauce into bowls. Top generously with freshly grated Parmesan cheese and a sprinkle of fresh basil leaves, if you like. Serve immediately and watch it disappear!

What to Serve It With

This spaghetti recipe is practically a meal in itself, but I love to round it out with a few simple accompaniments. For a classic, no-fuss dinner, a simple green salad with a vinaigrette is perfect. Think crisp romaine lettuce, maybe some cherry tomatoes, cucumber, and a light lemon or balsamic dressing. It cuts through the richness of the sauce beautifully. Garlic bread is another absolute winner, of course! Who can resist warm, crusty bread slathered with garlicky butter? We usually make a quick version at home, just brushing a baguette with melted butter mixed with minced garlic and a sprinkle of parsley, then toasting it in the oven for a few minutes. My kids also love it with some steamed broccoli on the side – it’s a great way to get some greens in without a fuss. If you’re feeling a bit more ambitious, some crusty Italian bread for dipping into that leftover sauce is always a good idea.

Top Tips for Perfecting Your Spaghetti Recipe

Over the years, I’ve picked up a few tricks that I think really elevate this spaghetti recipe from good to truly amazing. One of the most important things is the quality of your canned tomatoes. If you can find a good brand of San Marzano tomatoes, go for it! They have a sweeter, less acidic flavor that makes a noticeable difference. Also, don’t rush the simmering process. The longer the sauce simmers on low heat, the more the flavors meld and deepen. I’ve made this on a really busy night with just 30 minutes of simmering, and it’s good, but when I have an hour or more, it’s transcendent. When it comes to the spaghetti itself, the key is *al dente*. Undercooked pasta is no fun, but overcooked, mushy pasta is even worse! It should have just a slight chew. I always set a timer a minute or two before the package suggests, then test a strand. And don’t rinse your pasta after draining! That starchy coating actually helps the sauce cling better. For an extra touch of richness, sometimes I’ll stir in a tablespoon of butter or a splash of heavy cream right at the end, just before serving. It’s not traditional, but oh boy, is it decadent! If you’re not a fan of ground beef, feel free to swap it out. Ground Italian sausage (mild or hot!) adds a fantastic depth of flavor, or you could even try ground turkey or chicken, though you might need to add a little extra seasoning to boost the flavor. And finally, don’t be afraid to taste and adjust! Salt, pepper, a pinch of sugar – these are all your friends. Seasoning as you go and tasting at the end is crucial for getting it just right for your palate.

Storing and Reheating Tips

This spaghetti recipe is fantastic because it makes great leftovers! Once cooled, store any leftover sauce and pasta in an airtight container in the refrigerator for up to 3-4 days. The flavors actually tend to get even better the next day! If you’ve made a big batch of sauce and want to save it for another time, it freezes beautifully. Let the sauce cool completely, then transfer it to freezer-safe containers or bags. It should keep well in the freezer for up to 3 months. When you’re ready to reheat, the stovetop is my preferred method for both the sauce and the pasta. For the sauce, gently reheat it in a saucepan over low heat, stirring occasionally, until warmed through. If it seems a little thick, you can add a splash of water or broth to loosen it up. For leftover pasta and sauce, you can either add the drained pasta directly to the warming sauce, or reheat them separately. Be careful not to overcook the pasta when reheating, as it can become mushy. You can also reheat individual portions in the microwave, covered, for about 1-2 minutes, stirring halfway through. For frozen sauce, thaw it in the refrigerator overnight and then reheat on the stovetop.

Frequently Asked Questions

Final Thoughts

There you have it – my tried-and-true spaghetti recipe that has graced our family table more times than I can count. It’s the kind of meal that doesn’t just fill your stomach; it warms your soul. It’s proof that you don’t need a million fancy ingredients or hours spent in the kitchen to create something truly memorable and delicious. This spaghetti recipe is all about comfort, flavor, and the joy of sharing good food with the people you love. I really hope you give it a try and that it becomes a favorite in your home too. If you do make it, please let me know how it turns out in the comments below! I’d love to hear about your family’s reactions or any little tweaks you’ve made. Happy cooking!

Classic Spaghetti Bolognese

A hearty and delicious classic spaghetti bolognese sauce, perfect for a family dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound ground beef
• 0.5 cup onion finely chopped
• 2 cloves garlic minced
• 28 ounce crushed tomatoes
• 6 ounce tomato paste
• 0.5 cup beef broth
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon red pepper flakes optional
• 1 pound spaghetti
• 0.5 cup parmesan cheese grated, for serving

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
• Add the chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.
• Stir in the crushed tomatoes, tomato paste, and beef broth. Bring to a simmer.
• Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
• Reduce the heat to low, cover, and let the sauce simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor.
• While the sauce is simmering, cook the spaghetti according to package directions. Drain well.
• Serve the bolognese sauce over the cooked spaghetti. Garnish with grated parmesan cheese.

Notes

This recipe can be made ahead of time and refrigerated for up to 3 days. It also freezes well.