My Mom's Spaghetti and Meat Sauce Recipe
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
3 hrs
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Total Time
3 hrs 25 mins
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Servings
10 servings
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Calories
365 kcal
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Course
Main Course
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Cuisine
Italian
My Mom's Spaghetti and Meat Sauce Recipe
Description
My Mom's Spaghetti and Meat Sauce Recipe centers on browning lean ground beef, then sautéing aromatic vegetables such as onion, celery, and garlic. The mixture is enriched with canned diced tomatoes, tomato sauce, paste, canned mushrooms, red wine, and beef broth, seasoned with cloves, bay leaves, sugar, and dried herbs like parsley, basil, oregano, salt, and pepper. The sauce simmers gently for at least three hours, allowing the ingredients to meld and intensify into a thick, flavorful meat sauce.
Spaghetti noodles are cooked separately and combined with the meat sauce before serving. Parmesan cheese and fresh parsley add finishing touches for creaminess and freshness. This slow-cooked sauce yields a hearty, satisfying pasta meal with complex savory depth from the long simmer and layered ingredients.
Make-ahead notes indicate the sauce keeps well refrigerated for a week or frozen for up to three months, providing flexibility for preparing large batches or future meals.
Ingredients
- 1 pound ground beef 85% lean
- 1 yellow onion , chopped
- 4 talks celery , chopped
- 4 cloves garlic , minced or pressed
- 1 29- ounce diced tomatoes canned
- 1 29- ounce tomato sauce canned
- 1 6- ounce tomato paste canned
- 2 7- ounce mushroom canned, sliced
- 1 cup red wine
- 1 15- ounce beef broth canned
- 4-6 whole cloves
- 2 bay leaf
- 2 tablespoons sugar
- ¼ cup parsley chopped, fresh or 4 teaspoons dried
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 pound spaghetti noodles dried
- Parmesan Cheese grated
Instructions
- In a large heavy-bottomed stock pot over medium-high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
- Add the chopped onion, celery, and garlic and cook until the vegetables soften, about 5-7 more minutes.
- Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium-low heat, stirring occasionally.
- Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
- Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.
Notes
- The meat sauce can be refrigerated for up to one week or frozen for up to three months in sealed containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 1271mg | 53% |
| Potassium | 999mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 904IU | 18% |
| Vitamin C | 21mg | 23% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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