4.4 from 87 votes
Spaghetti
This Spaghetti recipe features a savory meat sauce simmered with a combination of crushed tomatoes, tomato sauce, and paste, richly seasoned with Italian herbs, garlic, and vegetables. Ground beef forms the base of the sauce, which is cooked alongside carrot, celery, and onion for depth. The pasta is cooked to al dente and combined with the sauce, then garnished with fresh basil and Parmesan cheese for a classic presentation.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
8
Calories:
423 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 423
% 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.