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This Spaghetti and Meat Sauce recipe is the perfect Italian-style weeknight meal for the whole family – a rich, meaty sauce. It takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavoured, homemade spaghetti.
1 pound lean ground meat
3 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch crushed red pepper flakes
1 cup water, broth or dry red wine
1 (28-ounce) can tomato pulp
Salt and fresh ground black pepper
Handful fresh basil leaves, plus more for serving
12 ounces dried spaghetti
1/2 cup shredded parmesan cheese
Heat the oil in a large pot over medium-high heat. Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
Add the onions and cook, stirring every once and a while, until softened, about 5 minutes. Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.
Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly.
About 15 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.