Spaghetti and Meat Sauce

There’s something magical about a plate of spaghetti topped with a rich, hearty meat sauce. It’s a dish that wraps you in warmth and comfort, instantly transporting you to a bustling Italian kitchen.

This recipe is a celebration of simple ingredients coming together to create something truly special. The aroma of simmering tomatoes, garlic, and herbs fills the air, making it impossible to resist.

Each strand of spaghetti is coated in that luscious sauce, inviting you to take that first bite. It’s a dish that’s perfect for family gatherings or a cozy night in, bringing everyone around the table to share in the joy.

Ingredients

To recreate a delicious Spaghetti and Meat Sauce for four people, here’s a list of ingredients you’ll need:

• 1.5 lbs (680g) beef chuck or stewing beef, cut into bite-sized chunks
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon sugar (optional)
• 2 tablespoons tomato paste
• 1 can (28 oz / 800g) crushed tomatoes
• 1/2 cup beef broth or dry red wine
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (plus more for garnish)

For the Pasta

• 12 oz (340g) spaghetti
• Salt, for pasta water

For the Garnish

• 1/4 cup grated Parmesan cheese (plus more for serving)
• Freshly ground black pepper
• Chopped fresh parsley (optional garnish)

These ingredients will help you create a hearty and flavorful spaghetti and meat sauce that looks just like the dish in the photo.

Instructions

To create a delectable Spaghetti and Meat Sauce, follow these steps carefully. Each step is designed to maximize flavor and ensure a perfect dish.

1. Sear the beef:
   Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot in a single layer. Sear on all sides until nicely browned, working in batches if needed to avoid overcrowding. Transfer the browned beef to a plate and set aside.
2. Sauté the aromatics:
   In the same pot, reduce the heat to medium. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and red pepper flakes (if using), and cook for another 30 seconds until fragrant.
3. Build the sauce base:
   Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Add the crushed tomatoes, beef broth or red wine, dried oregano, dried basil, and sugar (if using). Stir to combine.
4. Simmer the sauce:
   Return the seared beef and any juices to the pot. Bring the sauce to a simmer, then reduce the heat to low. Cover partially with a lid and let simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
5. Cook the pasta:
   About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
6. Combine and serve:
   Add the cooked spaghetti to the sauce and toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in the grated Parmesan and fresh parsley.
7. 7. Finish and garnish:
   Serve hot, topped with extra Parmesan, freshly ground black pepper, and more chopped parsley if desired.

Tweaks and Additions

Enhancing your Spaghetti and Meat Sauce can elevate it to new heights of flavor and satisfaction. Here are some thoughtful tweaks and additions to consider for a truly delectable dish.

• Add vegetables
  Dice one carrot and one celery stalk and sauté them with the onion at the beginning. This classic Italian soffritto base adds sweetness, complexity, and an extra layer of savory depth to the sauce.
• Use fresh herbs
  Substitute the dried oregano and basil with 2 tablespoons each of freshly chopped basil and oregano, added toward the end of cooking. Fresh herbs provide a burst of vibrant flavor and fragrance that really lifts the dish.
• Make it creamy
  Stir in 1/4 cup of heavy cream or 1 tablespoon of butter just before serving. This gives the sauce a velvety texture and helps mellow out the acidity of the tomatoes, creating a luxurious finish.
• Try different pasta shapes
  Swap the spaghetti for pasta shapes like rigatoni, tagliatelle, or pappardelle. These wider or ridged shapes cling to the chunky sauce better, delivering more flavor in every bite.
• Add mushrooms
  Sauté 1 cup of sliced mushrooms with the onions. Mushrooms bring an earthy umami richness that pairs beautifully with the beef and tomato base.
• Boost umami
  Add 1 teaspoon of Worcestershire sauce, 1 teaspoon of soy sauce, or a finely chopped anchovy fillet during the simmering stage. These ingredients deepen the savory flavor without overpowering the dish.
• Spice it up
  Increase the red pepper flakes to 1 teaspoon or add 1 tablespoon of Calabrian chili paste or hot sauce. This tweak brings a noticeable heat and adds a layer of complexity for those who enjoy a little spice.