Spaghetti with Ground Beef Sauce

by

🍝 Spaghetti with Ground Beef Sauce (Italian-Style)

Ingredients (4 servings)

For the sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1 medium carrot, finely diced (optional but very Italian)
  • 1 celery stalk, finely diced (optional for depth)
  • 1 lb (450 g) ground beef
  • 1 teaspoon salt (more to taste)
  • Black pepper, to taste
  • 1 teaspoon dried oregano OR Italian seasoning
  • 1 teaspoon paprika (optional)
  • 1/2 cup red wine (optional but delicious)
  • 1 can (14 oz / 400 g) crushed tomatoes OR tomato passata
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar (only if needed to balance acidity)
  • Fresh basil or parsley, chopped (optional)

For the pasta:

  • 12 oz (340 g) spaghetti
  • Salt for boiling water

To serve:

  • Freshly grated Parmesan
  • Extra basil or parsley

Instructions

1. Build the Flavor Base

  1. Heat olive oil in a large skillet or pot over medium heat.
  2. Add onion, carrot, and celery (if using). Cook 5–7 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.

2. Brown the Ground Beef

  1. Add the ground beef, breaking it apart with a spoon.
  2. Season with salt, pepper, oregano, and paprika.
  3. Cook until beef is browned and no longer pink, about 6–8 minutes.
  4. If using wine, pour it in now and let it simmer 2–3 minutes until mostly evaporated.

3. Add Tomatoes & Simmer

  1. Stir in crushed tomatoes and tomato paste.
  2. Taste — add a pinch of sugar only if the tomatoes are very acidic.
  3. Reduce heat to low and simmer 20–30 minutes, stirring occasionally.
    • The longer it simmers, the richer the flavor.
  4. Finish with chopped basil or parsley if you like.

4. Cook the Spaghetti

  1. Bring a large pot of salted water to a boil.
  2. Add spaghetti and cook until al dente (usually 8–10 minutes, check package).
  3. Reserve 1/2 cup pasta water, then drain.

5. Combine

  1. Add drained spaghetti to the sauce.
  2. Toss well.
  3. If the sauce is too thick, add a splash of reserved pasta water to loosen and help it cling perfectly.

6. Serve

Plate the spaghetti and top with:

  • Fresh Parmesan
  • Extra basil or parsley
  • A drizzle of good olive oil (optional but amazing)

Tips for Authentic Italian Flavor

  • A small carrot + celery (“soffritto”) adds depth like true Italian sauces.
  • Simmer longer for a more concentrated flavor.
  • Use passata for a silky sauce, or crushed tomatoes for texture.
  • Always finish pasta in the sauce — this makes a huge difference.

Leave a Comment