Tips for Success
Use lean ground beef to avoid excessive grease. Let the sauce simmer for at least 20–30 minutes for deeper flavor. Add a splash of red wine or a pinch of sugar to balance acidity if needed. Stir occasionally to prevent sticking or burning. Cook pasta al dente so it doesn’t get mushy when mixed with the sauce.
Ingredients
1 lb ground beef
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon sugar (optional)
12 oz spaghetti, cooked and drained
Fresh parsley or Parmesan cheese for garnish
Directions
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. Add minced garlic and cook for another 30 seconds. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and red pepper flakes. Add sugar if desired. Reduce heat to low and let simmer uncovered for 20–30 minutes, stirring occasionally. While the sauce simmers, cook spaghetti according to package directions. Drain pasta and return to the pot or plate individually. Spoon the meat sauce over spaghetti and top with chopped parsley or grated Parmesan.
Additional Tips or Variations
Add diced carrots, bell peppers, or mushrooms for extra nutrition and flavor. Swap ground beef for Italian sausage, ground turkey, or a plant-based substitute. Stir in a splash of cream at the end for a slightly creamy version. Serve with garlic bread and a side salad for a complete meal.