Name: Classic Hearty Meat Spaghetti Sauce Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 1 Tbsp Olive oil; 1/2 lb Ground beef (preferably 85/15 or 80/20); 1/2 lb Ground Italian sausage (mild or hot, casing removed); 1 Medium yellow onion, finely chopped; 2 Carrots, peeled and finely diced (optional); 2 Celery stalks, finely diced (optional); 4 Cloves garlic, minced; 1/2 cup Dry red wine (optional but recommended, e.g., Merlot, Cabernet Sauvignon, or Chianti); 1 (28 oz) can Crushed tomatoes (preferably San Marzano style); 1 (15 oz) can Tomato sauce (plain); 1/2 cup Water or beef/chicken broth; 1 Tbsp Dried oregano; 1 Tbsp Dried basil; 1 tsp Dried thyme (optional); 1 Bay leaf; 1 tsp Sugar; Salt and freshly ground black pepper to taste

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Introduction

Spaghetti with meat sauce is a timeless classic that combines tender ground meats simmered in a rich tomato sauce, served over perfectly cooked spaghetti noodles. This hearty dish is perfect for cozy family dinners and can be customized to suit your taste. Let’s dive into making this delicious and comforting meal from scratch.

A white plate filled with a base layer of long, thin, pale yellow spaghetti noodles arranged in a loose pile. On top of the noodles is a thick layer of chunky, bright red tomato meat sauce, with visible bits of cooked ground meat and herbs. Scattered lightly over the sauce are small sprinkles of grated white cheese, adding a slight texture contrast. At the very top center, a fresh sprig of green basil leaves sits as a garnish, providing a vibrant pop of color. The background shows a white marbled surface with a blurred green herb bunch in the corner and a fork resting beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp olive oil
1/2 lb ground beef (preferably 85/15 or 80/20)
1/2 lb ground Italian sausage (mild or hot, casing removed)
1 medium yellow onion, finely chopped
2 carrots, peeled and finely diced (optional)
2 celery stalks, finely diced (optional)
4 cloves garlic, minced
1/2 cup dry red wine (optional)
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce (plain)
1/2 cup water or beef/chicken broth
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp dried thyme (optional)
1 bay leaf
1 tsp sugar
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and Italian sausage, breaking up the meat with a spoon. Cook until thoroughly browned, then drain excess fat leaving a tablespoon or two for flavor. Remove the meat and set aside.
Step 2: In the same pot, add chopped onion, carrots, and celery (if using). Cook over medium heat for 8-10 minutes until vegetables are softened and onions translucent. Add minced garlic and cook for 1 minute until fragrant, taking care not to burn the garlic.
Step 3: Pour in the red wine (if using), increase heat, and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-5 minutes. Skip this step if not using wine.
Step 4: Return browned meat to the pot. Stir in crushed tomatoes, tomato sauce, and water or broth. Add oregano, basil, thyme, bay leaf, sugar, salt, and pepper. Stir well and bring to a gentle simmer.
Step 5: Reduce heat to low to maintain a very gentle bubble. Partially cover the pot, leaving a small gap for steam to escape, and simmer for 1.5 to 2 hours, stirring every 30 minutes. Add water or broth if the sauce becomes too thick.
Step 6: Remove bay leaf. Taste and adjust seasoning with salt, pepper, or sugar as needed. Serve sauce over cooked spaghetti noodles, garnished with fresh basil and grated Parmesan cheese.

Tips & Variations

For extra richness, stir in 1/4 cup heavy cream or half-and-half at the end of cooking for a velvety texture.
Customize your sauce with minced garlic, fresh parsley, or crushed red pepper flakes to add more flavor.
Use different pasta shapes if spaghetti isn’t your favorite, though spaghetti is traditional and pairs perfectly with the sauce.
Adjust the ratio of ground beef to Italian sausage to change the flavor profile; using only ground beef yields a milder sauce.

Storage

Store leftover meat sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened. This sauce also freezes well—place in a freezer-safe container or bag and keep for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

The dish shows a white plate filled with a base layer of long, yellow spaghetti noodles that are slightly glossy and loosely piled. On top of the noodles is a thick, chunky red meat sauce, with visible pieces of ground meat mixed into the bright tomato sauce. There are small sprinkles of white grated cheese scattered over the sauce, adding a fine texture and contrast. The dish is finished with a small bunch of fresh green basil leaves placed on the very top as a garnish. The plate sits on a white marbled surface, and a fork with a black handle lies near the plate's edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat in the sauce?

Yes, you can adjust the meat ratio by using different amounts of ground beef and ground Italian sausage according to your taste. You can also substitute with other ground meats like pork or turkey if preferred.

Can I customize the sauce with additional ingredients?

Absolutely! Adding garlic, parsley, crushed red pepper flakes, or even a splash of cream can enhance the sauce’s flavor and texture to suit your preferences.