Easy Weeknight Spaghetti with Meat Sauce
Easy weeknight friendly spaghetti and meat sauce that’s made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti recipe. Jump to the Spaghetti with Meat Sauce Recipe
How to Make the Best Spaghetti
For this spaghetti, we turn to our favorite quick meat sauce recipe. It’s made using one-pot, is ultra flavorful, and can be made in under 45 minutes. The spaghetti sauce is also perfect for making ahead. It can be refrigerated for up to three days and stored in your freezer for about three months.
To Cook the Best Spaghetti We Have a Few Simple Tricks
Check the package directions of the spaghetti you plan to cook. On the box, there should be an approximate cook time for “al-dente,” which means the pasta will be tender, but not mushy. It will still have a bit of a bite, which is perfect.
When you know the suggested cook time, set a timer for a minute or so before it. So if the box suggests 10 minutes, set a timer for 8 minutes.
This way, at the 8-minute mark, you can check on the spaghetti to make sure it isn’t done already. The box directions are a helpful guide, but it’s always a good idea to check the pasta early!
Cook the spaghetti in salted water. The water should taste salty. This seasons the pasta as it cooks and is necessary for the best-tasting pasta.
Toss the cooked spaghetti with a flavorful sauce — like our homemade spaghetti sauce. Don’t just spoon the sauce on top of the pasta.
For more spaghetti recipes, look at this baked spaghetti is similar to lasagna, but easier and if you love veggies, try our easy veggie spaghetti.
By tossing the pasta and sauce together, the pasta starts to absorb some of the flavors in the sauce. It just tastes better this way.
If you were looking to reduce the carbohydrates in your dish, swap half or all of the pasta with zucchini noodles. Here’s our recipe for zucchini noodles pasta.
How Much Salt Should I Add to Pasta Water?
We add a lot of salt to our pasta water (it makes the pasta taste delicious). For every 4 quarts (16 cups) of water, we add about one tablespoon of salt. This is perfect for cooking 1 pound of pasta.
More Easy Pasta Recipes
This Easy Baked Spaghetti combines a simple tomato meat sauce, spaghetti, cheese, and a creamy pesto layer.
Our readers have said that our Meaty Lasagna Recipe is the best they’ve ever made. We combine beef, sausage, and a homemade sauce.
This Easy Fettuccine Alfredo features a silky smooth sauce made with butter and parmesan cheese, cooked sausage, and lightly wilted spinach.
For a lighter take on spaghetti, try our Fresh Veggie Spaghetti. The sauce is simple, vegetarian, and made 100% from scratch.
Easy Weeknight Spaghetti with Meat Sauce
- PREP
Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.
Makes 5 cups of sauce and approximately 6 servings
Watch Us Make the Recipe
You Will Need
Spaghetti and Meat Sauce1 pound lean ground meat like beef, turkey, chicken or lamb
3 tablespoons olive oil
1 cup (130 grams) chopped onion
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch crushed red pepper flakes
1 cup water, broth or dry red wine
1 (28-ounce) can crushed tomatoes
Salt and fresh ground black pepper
Handful fresh basil leaves, plus more for serving
12 ounces dried spaghetti or favorite pasta shape
1/2 cup shredded parmesan cheese
Optional Ingredients, See Notes2 to 3 teaspoons fish sauce
3 to 4 anchovy fillets, minced with some of their oil or use anchovy paste
Pinch sugar
1 leftover rind from a wedge of parmesan
Directions
- Make Sauce
- Cook Spaghetti
- To Finish
Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.
Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).
About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.
Adam and Joanne's Tips
- Storing/Make-ahead: The meat sauce can be made in advance and should last in your refrigerator for up to 3 days and in your freezer for about three months.
- If the flavor of the sauce doesn’t pop, you probably need a bit more salt.
- If the sauce is too acidic, a pinch of sugar will do the trick.
- If the sauce tastes light on flavor, think about adding a few dashes of fish sauce or a few minced anchovies or anchovy paste (both add a rich, savory flavor).
- Adding a leftover rind of a parmesan wedge to the sauce at the same time as adding the tomatoes adds richness and extra flavor. It won’t melt all the way, just remove what’s left before serving.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1/6 of the recipe / Calories 486 / Total Fat 16.7g / Saturated Fat 4g / Cholesterol 58.1mg / Sodium 977.4mg / Carbohydrate 58.2g / Dietary Fiber 4.7g / Total Sugars 10.3g / Protein 27.3g
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Thank you for your recipe.
I think this recipe was really nice, My 26 year old son loved it! He stll lives with me because he said he didnt know how to get a job, its ok though because we both loveee minions, my husband is gone but its ok because we love to add yellow food colouring to this recipe, i love minions and my son, Justin Tyrone, the name might be Scandinavian. Anyways i eat this for breakfast every day its so fun and yummy I hope my new mother is not a wife because the water isnt not ice but that wont matter because the husband said he would might come back!
wow!
I really like your writing style, superb info , appreciate it for posting 😀
It’s very delicious, i like it. It’s my favourite food.
Just one question do you drain off the fat from the ground beef?
It is up to you. I will if there is a lot left from browning the beef. You want a tablespoon or so left in the pan.
Its very delicious 😋my mother liked it.
I loved munching on this long juicy pasta and i wanna fuck ms mullan macrae her flabs are insanely bouncy and are a coushin when i bounce up and down on her 15 inch cock.
Great recipe! Thank you.
Definitely easy, making the sauce for the second time. Family likes it.
Super delicious! Used more spices and added a couple punches of brown sugar. Super yummy! Must try, and easy to put your spin on it.
Knowing how much water would be helpful. Looks good.
When would you add the fish sauce in? After it’s already cooked? Or toss it in with other ingredients? Thanks so much!
Yep! Just add a few dashes when the sauce is cooked.
Meat sauce almost EXACTLY how my mother and grandmother made it – YUM! Next time I will try adding the anchovies or fish sauce. Thanks for sharing!