This robustly flavored sauce on top of some spaghetti is the perfect weeknight dinner.
I don’t think I know anyone who doesn’t love a steaming plate of spaghetti topped with rich, homemade meat sauce. There may be folks out there who don’t love this classic dish, but I sure don’t know them. And in my house, when my answer to “What’s for dinner?” is “Pasta and spaghetti sauce,” it is greeted by (sometimes too loud) cheers.
When I was growing up, spaghetti sauce always meant the type we’re making with this recipe: a red sauce deeply flavored with browned ground beef and some onions and garlic, simmered in a trio of different kinds of canned tomatoes. As I got older, I discovered that some people called this family favorite “meat sauce.” If I was lucky, my Italian friends would invite me over for their nonna’s Sunday ragù, a different kind of meat sauce—this one was cooked for hours and so deliciously rich and meaty, thanks to things like spareribs and Italian sausage, and sometimes even meatballs. Then, as a young adult, I discovered the queen of all meat sauces—Bolognese.
All of these sauces are super delicious, including the most simple of them all: spaghetti sauce. It’s a one-pot wonder that gets its deeply savory flavor from the browned ground beef cooking in that mix of tomatoes, each of which brings a signature distinction in terms of taste and texture. Tomato sauce is wonderfully tangy; crushed tomatoes are a bit sweet and add some chunky texture; and tomato paste brings the most rich tomatoey flavor and helps thicken the sauce. Some dried herbs, a bit of sugar, and a bit of water all help to balance everything as this sauce simmers its way to perfection. Even though it’s called spaghetti sauce, you can serve it over any kind of pasta your family likes.
And in the event that while your sauce is simmering away, you go into the pantry and discover you’re out of pasta, don’t despair! Having made this horrifying discovery myself once, I chose the next best carbs. I promise you that spaghetti sauce is delicious over Baked Rice. It also makes a wonderfully rich and comforting meal served over creamy Polenta.
The Beauty Of Canned Tomatoes
There are many reasons to love canned tomatoes: a big one for me is connected to this recipe—they come in many different forms! We are using crushed tomatoes, tomato sauce, and tomato paste, and the combination of these three is what gives this sauce its bold flavor and lovely mouthfeel.
Canned tomatoes also come whole and peeled, diced, and puréed. But wait, there’s more! Both canned and fresh tomatoes have lots of nutritional benefits, including vitamins A and C. And, yes, canned tomatoes have a higher sodium content, but that might just mean you don’t need to add much salt to your dish. Finally, canned tomatoes in all of their forms have a shelf life of up to 18 months. So while nothing beats the taste and texture of fresh tomatoes when they’re in season, and certain things call for only the fresh ones (salads and sandwiches), you can (and should!) use canned tomatoes in your sauces, soups, and stews.
How To Make Ahead And Store
Cooked and cooled spaghetti sauce can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.
Serving Suggestions
Besides spaghetti (or the pasta of your choice), there are also some other great ways to enjoy this hearty, delicious sauce. If you want to add something really special to dishes that call for browned ground meat and tomato sauce, use this sauce instead. Wait until you see what it does for Million Dollar Spaghetti and Lasagna Casserole. And maybe, like me, you have a favorite vegetarian dish that would also be delish with some meat in it. I sometimes replace two of the four cups of marinara sauce with spaghetti sauce in this Cheesy Baked Ziti, and it transforms it into something even more sublime.
When I make this sauce, I always make a double batch so I can have some in the freezer. In a pinch, I’ll toss it with pasta, add a Kale Caesar Salad and some Garlic Rolls, and dinner is done. Once, when I was feeling creative and saw spaghetti sauce in the freezer, I concocted a dish of Roasted Eggplant covered with a layer of spaghetti sauce and then topped with Homemade Ricotta Cheese, and it was a huge hit!
Spaghetti Sauce Recipe
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes 28 ounces
- 1 can tomato sauce 15 ounces
- 1 can tomato paste 6 ounces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar
- 1/2 cup water
Instructions
- In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Drain any excess grease from the skillet.
- Stir in the crushed tomatoes, tomato sauce, and tomato paste.
- Season with dried basil, dried oregano, salt, and black pepper.
- Add sugar and water, mixing well.
- Bring the sauce to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Serve over cooked spaghetti noodles or use in your favorite pasta dish.
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