Name: Simple Spaghetti With Meat Sauce For A Busy Weeknight
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb – Lean ground beef; 2 Tablespoons – Virgin olive oil; 15 oz – A can of tomato sauce; 15 oz – A can of diced tomato; ½ Cup – Dry red wine (Melot or Chianti); 1 Cup – Beef stock; 1 Cup – Diced yellow onion; 1 Tablespoon – Minced garlic; 2 Tablespoons – Minced shallot; 1 ½ Cups – Freshly grated Parmigiano-Reggiano cheese; ⅓ Cup – Heavy cream.; 1 Tablespoon – Sugar; 2 Tablespoons – Tomato Paste; 3 – Dried bay leaves; ½ Teaspoon – Dried oregano; ½ Teaspoon – Dried parsley; ½ Teaspoon – Dried basil; ¼ Teaspoon – Nutmeg; ½ Teaspoon – Red chili flakes (This is optional); Meat seasoning –; 4 Tablespoons – Virgin olive oil; 1 Teaspoon – Sea salt; 1 Teaspoon – Black pepper; 1 Teaspoon – Garlic powder; 1 Teaspoon – Onion powder

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Are you looking for a weeknight dinner idea that is easy, stress-free, and flavorful? This simple spaghetti with meat sauce recipe is the answer to your prayer! With simple ingredients and a quick cooking time, you can whip up this pasta sauce and get dinner on the table in under one hour. The best part? It’s all prepared in a single pot for easy cleanup! I am sure this pasta will become your family weeknight staple, just like mine.

Two plates of spaghetti with meat sauce on round white plates. They are garnished with grated with parmigiano-Reggiano cheese and fresh basil. There are slices of french baguette, a big wedge of cheese on the top left corner with a jar of red chili flakes.

I adore this classic tomato sauce – a comforting and hearty homemade spaghetti sauce that’s easy to make and freeze for later. In our family, it’s known as our “Emergency dinner,” I have my kitchen wizard of a Mother-In-Law to thank for that. Whenever she was in town, she would make us a big batch of this tomato and meat sauce and freeze them for busy nights. My Mother-in-law’s creation was my inspiration for today’s recipe post. I am sharing this recipe and some tips and tricks to go with it so you can have your own “Emergency dinner” that’s simple and delicious to keep in your back pocket.

(Sorry… spoiler alert… my Mother-In-Law doesn’t come with it!)

A plate of spaghetti with meat sauce that garnish with cheese and fresh basil. A fork and spoon are on the round white plate with the pasta.

Recipe Snapshot

EASE: Super easy! Dinner is made in an hour.
PROS: It’s a flavorful, comforting, and hearty dish.
CONS: Carbs overload… but you can use Zoodles instead.
WOULD I MAKE THIS AGAIN? For sure, this is our emergency dinner!

What is Spaghetti with meat sauce?

Spaghetti with meat sauce is a classic pasta dish made by cooking spaghetti and topping it with a tomato-based sauce flavored with ground meat, such as beef, pork, or even turkey. The sauce usually contains garlic, onions, and herbs and is often served with grated Parmesan cheese. It is a popular, comforting dish that can be easily customized to suit personal preferences.

a plate of spaghetti with meat sauce sitting on a round bowl. A hand with a fork is picking up some spaghetti. A bottle of red wine is in the background. Both white bowl and a wedge of cheese are sitting on top of a small cutting board.

Three reasons why this is the perfect weeknight meal

Tailored to the modern home cook – Unlike most traditional Italian Bolognese sauce or Ragu sauce, which usually takes hours to cook on a low-simmer stove top. This recipe reduces the simmer time to 45 mins, yet the meat remains tender, and the sauce is still flavorful. This simple recipe is perfect for the modern home cook who is pressed for time.
Make your weekly meal prep a breeze – You can make it way ahead of time, and this meat sauce is freezable and easy to reheat for future meals.
Customize it to your liking– The recipe is easily customizable to accommodate dietary restrictions or preferences, such as using ground turkey instead of beef. For a spicier flavor, you can add spicy Italian sausages. Or, if you are watching your carbs intake, substitute the pasta for spaghetti squash or zucchini noodles (Zoodles).

Zucchini noodles - Zoodles on a white round plate with a fork.

Spaghetti with meat sauce is topped with grated cheese.

A folk is digging into a bed of spaghetti with meat sauce. A wedge of cheese on the lower left corner.

What are your top tips for making the best-tasting spaghetti?

Making al-dente pasta is not rocket science.  The following steps apply to most pasta you may want to use for this recipe.  If you dislike spaghetti? No problem, swap it out for penne or bucatini for another Italian flair.

Always use a big tall pot – A larger pot for boiling pasta enables it to move around freely during cooking, preventing clumping and sticking together.
Use a generous amount of sea salt – Pasta is tasteless without seasoning with salt. I usually add ¼ cup of sea salt to the boiling water to ensure my pasta is well seasoned.
Do rely on a timer – Don’t forget to set a timer when boiling pasta! To get that perfect al-dente texture, follow the recommended cook time on the package. For example, spaghetti usually takes 10 minutes, but I like to cook mine for 8 minutes and let my pasta simmer in the sauce for the last 2 minutes to get some extra flavor. But beware, cooking the pasta for 2 to 3 minutes too long results in a nasty soggy texture. Let’s honor the Italian tradition and cook our pasta the right way.

Keys ingredients overview

Be sure to check out the full recipe and ingredient list below.

A list of ingredients of what to include in this recipe post. There are Ground beef, olive oil, salt, pepper, garlic and onion powder, tomato sauce, tomato paste, beef stock, red wine, various aromatics, cheese, heavy cream, sugar, dried herbs, nutmeg, fresh basil, chili flakes

Meat and seasonings –

Lean ground beef – Using ground beef in the meat sauce adds a complexity of flavors and textures that will surely please any meat lover.
Virgin olive oil
Sea salt
Black pepper
Garlic powder
Onion powder

Adding these seasonings not only boosts the taste of the ground beef but also balances the flavors and adds depth to the dish.

For the sauce –

Canned tomato sauce and diced canned tomatoes – This recipe uses canned crushed tomatoes instead of fresh tomatoes, making it convenient when fresh tomatoes aren’t in season or readily available.
Tomato Paste – Adds depth of flavor, richness, and thickness to the Italian meat sauce. It also helps to enhance the sweetness of the tomatoes while balancing the acidity.
Red cooking wine or dry red wine such as Melot or Chianti – Adding red wine to the sauce gives it a depth of flavor.
Beef stock – It helps enhance the sauce flavor, balance out the acidity of the tomatoes, and keep the meat moist and tender during the cooking process.
Various Aromatics (Onion, garlic, and shallot) – These ingredients release flavorful compounds when sautéed, adding depth and complexity to the sauce.
Finely grated Parmigiano-Reggiano cheese – The aged cheese helps thicken and bind the sauce together. It also adds a nutty, salty, and umami flavor that complements the other ingredients. This high-quality cheese is a hallmark of all Italian cuisines.
Heavy cream – Gives the sauce the final touch of a rich and velvety consistency.
Sugar – This recipe strikes the perfect balance between sweetness and tanginess, thanks to adding a bit of sugar to the sauce.
Dried Bay leaf, oregano, parsley, and basil – Using these seasonings in the sauce adds a subtle herbaceous note that complements the other flavors in the dish.
Nutmeg – Adds a warm, slightly sweet, and earthy flavor to this Italian meat sauce.
Fresh Basil – This fragrant herb provides sweetness to the sauce. It can balance out the acidity of the tomatoes and enhance the overall flavor.
Red chili flakes (This is optional) – Give the dish an extra kick of spiciness.

** Save some extra freshly grated Parmigiano-Reggiano cheese for garnish

*** Feel free to add fresh basil to garnish your pasta for extra flavor and color.

A few essential kitchen tools to help you succeed when cooking this recipe.

Dutch Oven – I used a 5-Qt.Le Creuset round Dutch oven for this recipe. This is my go-to kitchen tool when simmering my food on low heat. Since it is made of thick and heavy material, heat can distribute evenly throughout the pot. The heavy, tight-fitting lid helps trap the moisture and flavor without overboiling my sauce. It can also maintain a consistent temperature for an extended time. I also use my Dutch oven to make recipes such as Guinness braised short ribs and Taiwanese spicy beef noodle soup. I highly recommend Le Creuset or Staub. You can also get the Lodge Dutch oven for another more economical option.

Large stainless steel pot – Cooking pasta in a large stainless steel pot is beneficial for several reasons. First, a larger pot allows the pasta to cook evenly and helps prevent it from sticking together. Second, it is a great heat conductor that can boil water faster. Lastly, it ensures the pasta has enough room to expand and cook properly, resulting in perfectly cooked and delicious pasta.

Microplane grater – This versatile and indispensable home kitchen gadget is essential for all home cooks. It was initially designed as a smoothing tool for woodworkers, but now it uses to zest citrus and grate the hardest Parmigiano-Reggiano cheese.

Silicone spatula – I have used silicone utensils for years and highly encourage anyone to use silicon in their kitchen. It is heatproof, hygienic, and, most importantly, will never scratch the bottom of your pots and pans. I love using it to stir my sauce to ensure the ingredients won’t be burned in the bottom.

A plate of spaghetti with meat sauce. A meatball is on the top.

Ideas for substitutions and variations

Use different proteins – Use ground turkey or pork instead of beef for a different flavor profile. You can mix in 50% beef and 50% spicy Italian sausages for some extra heat.
Use cheap wine – Instead of using expensive wine, opt for one with a lower price tag since the alcohol will evaporate during cooking. A dry wine like Merlot or a cooking red wine made explicitly for cooking. A bottle of wine priced below $4.00 to $6.00 is a good option. I also used lower price wine to make my famous red wine beef shanks too.
Garnish with fresh basil – You can cut some fresh basil and toss them into your pasta for additional flavor and color. Basil and tomato are just the best combos.
Slow Cooker Method – If you have a busy schedule during the day, you can opt for the slow cooker instead of using a pot or a dutch oven. Remember that this method may take 3 to 4 hours to complete.
Use Parmesan cheese instead of Parmigiano-Reggiano cheese – If you are tight on budget or can’t find Parmigiano-Reggiano in your local supermarket, you can use Parmesan cheese instead since it is more economical and widely available in any local US-based supermarket. But remember that Parmigiano-Reggiano is a higher quality cheese that is only produced in specific regions of Italy. These two kinds of cheese differ in texture, production methods, taste, and quality. So don’t be confused about these two together.

Step-by-step instructions for making the perfect meat sauce

Step 1 – Mise en place – Prep your ingredients

It’s important to have everything ready to go before you start cooking. Begin by dicing your onion, garlic, and shallot. Then, measure out the remaining ingredients you will need for the recipe. Set all of the ingredients aside until you’re ready to use them.

A list of ground beef and seasonings for marinating for the sauce.

Step 2 – Season your beef

Mix the minced beef with sea salt, pepper, garlic powder, and onion powder to add flavor. Once combined, set the mixture aside and let it marinate for at least 15 minutes.

Step 3 – Sweat your aromatics

Place your Dutch oven on the stove over medium-high heat, add two tablespoons of olive oil, and let it heat up before tossing in your diced onions, garlic, and shallot. Give them a good stir and let them saute in the oil until soft and fragrant, which should take around five minutes.

cook onions, garlic, and shallot in a dutch oven.

Step 4 – Brown your ground beef

Once your aromatics are softened and fragrant, it’s time to add your minced beef to the pot. Use a spatula to break up the meat and mix it with the softened aromatics. Keep stirring until the beef turns brown. Then, add the tomato Paste and continue mixing. After a minute or two, slowly pour in the red wine, and let everything simmer on medium-low heat for about five minutes. This will allow the alcohol to evaporate slowly and all the ingredients to blend together.

Use a spatula to break up the meat and mix it with the softened aromatics. Keep stirring until the beef turns brown.

add the tomato Paste in ground beef and continue mixing. After a minute or two

slowly pour in the red wine, and let everything simmer on medium-low heat for about five minutes. This will allow the alcohol to evaporate slowly and all the ingredients to blend together.

Step 5 – Build more flavor with beef stock and tomato sauce

It is time to build more depth of flavor to the sauce. First, pour one can of diced tomato and a can of tomato sauce. Mix well. Second, pour in one cup of beef stock and give everything another good stir. Next, add all the dried herbs like bay leaves, oregano, parsley, basil, red pepper flakes (if you want a little heat), nutmeg, and sugar. Use your spatula to mix all the ingredients thoroughly. Cover the pot with a lid and let the sauce simmer over medium-low heat for about 30 minutes, allowing all the flavors to meld together.

First, pour one can of diced tomato and a can of tomato sauce. Mix well. Second, pour in one cup of beef stock and give everything another good stir. Next, add all the dried herbs like bay leaves, oregano, parsley, basil, red pepper flakes (if you want a little heat), nutmeg, and sugar. Use your spatula to mix all the ingredients thoroughly.

Step 6 – Let’s make the sauce creamy and velvety.

After the sauce has simmered for 30 minutes, it is time to add some creamy goodness. Toss in one and a half cups of freshly grated Parmigiano – Reggiano cheese and a third cup of heavy cream. Give it a good stir to ensure the cheese is melted and all ingredients are combined. Add some chopped fresh basil at the end to enhance the overall flavor. Cover the lid again and let the sauce simmer for 15 more minutes. This step allows all the flavors to blend together perfectly.

Toss in one and a half cups of freshly grated Parmigiano - Reggiano cheese and a third cup of heavy cream. Give it a good stir to ensure the cheese is melted and all ingredients are combined. Add some chopped fresh basil at the end to enhance the overall flavor. Cover the lid again and let the sauce simmer for 15 more minutes.

Step 7 – Final Step – Bon Appétit

Your homemade Italian tomato meat sauce is ready. Choose your favorite pasta (I prefer classic spaghetti, as always). You can ladle a whole serving of meat sauce onto the pasta or try the traditional Italian method of tossing the pasta and sauce together for enhanced flavor.

You can ladle a whole serving of meat sauce onto the pasta. Your homemade Italian tomato meat sauce is ready.

Love Pasta?? Be sure to check out the Chicken with Sun-dried tomato pasta recipe too!

Helpful tips/ Pro-Tips

Control the temperature of your stove – When cooking your aromatics, the heat shouldn’t be too high. The fundamental purpose is to “Sweat” the aromatics, not “Brown” them. If you notice your aromatics starting to brown or burn too quickly, it’s a sign that your stove is too hot. In this case, you should reduce the heat or start over. Using burned ingredients in the sauce will affect its taste, making it bitter and unpleasant.
Invest in a nice Microplane Grater – You may wonder, “What is the importance of using a Microplane grater to grate Parmigiano-Reggiano cheese, and why can’t I use pre-shredded cheese instead?” right? When you grate your Parmigiano-Reggiano cheese with a Microplane grater, you will get a fresher, finer, and shredder than the pre-shredded cheese you buy in-store. Pre-shredded cheese often contains anti-caking agents that can affect its melted performance. Grating your cheese will produce a better-melting consistency, and as a result, the meat sauce will be more velvety.
Never freeze your meat sauce and pasta together – Combining meat sauce and pasta before freezing can negatively impact their taste and texture. The sauce may become watery upon thawing, while the pasta can become mushy. It’s better to freeze the meat sauce separately and cook the pasta fresh when ready to serve. Meat sauce can be stored in the freezer for up to 3 months.

What else would go well with the meat sauce?

Pasta with Meatballs – I love using these frozen Meatballs from Costco in my recipe. They have great flavor, and a single bag can last a while. Here’s a tip: add the desired number of meatballs to the sauce before adding the cream and cheese. Let everything simmer together for the last 15 minutes of cooking, then serve. This will give the meatballs a chance to soak up the delicious flavors of the sauce.

Toasted meatball Sub with mozzarella – This sauce’s versatility lies in its beauty. Not only is it perfect for pasta, but you can also use it to create a delicious meatball sub. Slice open a fresh baguette, spoon on some meat sauce, add 3-4 cooked meatballs, sprinkle with shredded mozzarella cheese, and pop it in the oven until the cheese is melted and the bread is toasted.

Cheesy baked penne with tomato meat sauce- Cook some penne pasta according to package instructions, and mix it with some meat sauce. Place the pasta and sauce mixture in a small baking dish, and sprinkle an even layer of shredded mozzarella cheese on top. Bake in a preheated oven at 400F for 10 minutes or until the cheese is melted and golden brown.

Tips for storing and reheating your leftovers

Refrigerate: Allow the sauce to cool to room temperature before transferring it to an airtight container. Store the container in the refrigerator for up to 4-5 days.
Freeze: Portion the sauce into small, airtight containers or freezer bags and store them in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Place the sauce in a pot over medium heat on the stovetop to reheat the sauce. Stir occasionally and add a splash of water or broth if the sauce has thickened too much. Alternatively, microwave the sauce in a microwave-safe bowl, stirring every 30 seconds until heated.

Leftover spaghetti meat sauce in a togo container

For even more delicious pasta recipes, you may like these:

Chicken Pasta With Creamy Sun-dried Tomato Sauce

Authentic And Classic Carbonara Pasta With No Cream

The Best Authentic Italian Cacio e pepe Pasta Recipe

FAQs about this pasta sauce

You might forget one of the key ingredients, which is sugar. It is essential to put the recommended amount of sugar in this recipe to balance the acidity of the tomatoes. It will not make the sauce too sweet, so don’t skip the sugar in this part.

Store-bought spaghetti sauce often contains preservatives and artificial flavors, whereas our homemade meat sauce uses fresh ingredients without additives. Even though it takes extra time and effort to make, you can control the quality and quantity of ingredients, such as incorporating grass-fed beef, organic tomatoes, and fresh herbs.

No, you should never rinse your pasta. The reason is that water washes away the starch on the surface of the pasta and prevents the sauce from sticking to the pasta properly. Water will also make the pasta taste flavorless.

You can try a few tricks if you don’t want your pasta to stick together after draining. First, toss it straight in with the sauce while it’s hot. Another method is to save a cup of starchy pasta water before draining and use it to loosen up the pasta if needed, especially if you’re not serving it immediately. And if you want your pasta to be perfectly timed for your meal, aim to cook it 10 minutes before you’re ready to eat.

Yes, you can. Remember that fresh herbs are more delicate, so be sure to add them towards the end of cooking to prevent them from losing their flavor and becoming bitter.

Are you ready to tantalize your taste buds?

This simple spaghetti with meat sauce recipe is a game-changer for busy weeknights. With minimal effort and maximum flavor, it’s the perfect meal for anyone who wants to enjoy a homemade dinner without fuss. With just a handful of ingredients and 60 minutes of your time, you can create a classic Italian dish perfect for any occasion. So why wait? Try this recipe and see how it can transform your weeknight dinners.

Do you want more delicious recipes like this one? Follow @chezlalonde on social media for daily inspiration and tasty ideas. And if you make this simple spaghetti with meat sauce recipe, be sure to tag us @cookingwithlalonde in your photos so we can see how you put your spin on it.