Spaghetti
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti
Description
The recipe starts by sautéing onion, carrot, and celery in olive oil to create a flavorful base. Garlic is added shortly after, followed by browning the ground beef to develop rich meat flavors. The sauce is built with beef broth and a trio of tomato products—crushed tomatoes, tomato sauce, and tomato paste—seasoned with Italian seasoning, crushed red pepper, bay leaves, salt, and pepper. Simmering the sauce for 20 to 30 minutes allows flavors to meld and thicken.
Spaghetti is cooked separately in salted boiling water until just tender (al dente) according to the package instructions. After draining, the pasta is mixed directly into the sauce, allowing it to absorb some of the flavors. Serving suggestions include garnishing with freshly grated Parmesan cheese and fresh basil leaves for added aroma and taste.
Leftover sauce can be stored in airtight containers in the refrigerator for up to five days, or frozen for up to three months, providing convenient future meal options.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, medium
- 1 carrot peeled and diced
- 1 celery diced, stalk
- 5 cloves garlic minced
- 1 lb ground beef can use ground turkey, chicken, or half ground beef/ half Italian sausage
- 1 cup beef broth
- 28 oz crushed tomatoes
- 8 oz tomato sauce
- 6 oz tomato paste
- 1 tablespoon Italian seasoning
- crushed red pepper to taste
- 2 bay leaf
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 16 oz spaghetti
- Parmesan Cheese for garnish, freshly grated cheese
- basil for garnish, freshly grated cheese
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery to the pot. Cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Add the meat and cook until browned, about 5 minutes. Use a wooden spoon to break up the meat into smaller pieces as it cooks. Drain off any excess grease.
- Pour in the beef broth and bring to a boil and simmer for 2 minutes.
- Add the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and crushed red pepper flakes. Stir until well combined and add the bay leaves. Season with salt and black pepper.
- Reduce the heat to low and simmer for 20 to 30 minutes, stirring occasionally. Taste the sauce and adjust seasonings, as necessary.
- To cook the spaghetti, bring a large pot of salted water to a boil. Cook the spaghetti to al dente, according to package directions. Drain well.
- Remove the bay leaves from the sauce. Add the spaghetti to the meat sauce in the pot and use tongs to toss until combined. Alternatively, plate the spaghetti and top with meat sauce.
- Garnish with Parmesan cheese and fresh basil. Serve immediately.
Notes
- Store leftover meat sauce in an airtight container in the refrigerator for up to 5 days.
- Freeze the meat sauce for up to 3 months to preserve freshness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 593mg | 25% |
| Potassium | 948mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1949IU | 39% |
| Vitamin C | 18mg | 20% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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