Spaghetti Meat Recipe

Boil water

Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat. Stir in 1 tablespoon kosher salt and 1 teaspoon olive oil.

Cook spaghetti

Add 12 oz spaghetti to the boiling water, stir to prevent sticking, and cook uncovered according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside.

Prep aromatics

Peel and finely chop 1 yellow onion. Peel and mince 3 garlic cloves.

Brown meats

Heat 2 tablespoons extra virgin olive oil in a large wide skillet or Dutch oven over medium-high heat. Add the ground beef (1 lb) and removed-sausage meat (8 oz). Break the meat up with a spoon and cook until browned and no longer pink, about 6–8 minutes, stirring occasionally. Transfer excess fat out if there is more than 2 tablespoons, leaving some for flavor.

Sweat onion & garlic

Reduce heat to medium, add the chopped onion to the pan and cook until translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Add 28 oz crushed tomatoes and 1 cup beef or chicken stock, stirring to combine. Add dried oregano (1 tsp), dried basil (1 tsp), dried thyme (1 tsp), red pepper flakes (1 tsp), 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon brown sugar, and 1 bay leaf. Stir well and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer the sauce, uncovered, for 20–25 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning if needed. Remove and discard the bay leaf.

Finish with cheese & herbs

Stir in 2 tablespoons chopped fresh parsley and 1 cup grated Parmesan cheese until melted and incorporated. If the sauce seems too thick, add up to 1/2 cup reserved pasta cooking water to reach desired consistency.

Add the drained spaghetti to the meat sauce and toss gently to combine and coat. If needed, add a splash of reserved pasta water to loosen the sauce so it clings to the noodles.

Divide among 4 plates. Top each serving with extra grated Parmesan (about 2 tablespoons per serving) and garnish with fresh basil leaves and additional chopped parsley if desired.

Serve immediately with crusty bread or a simple green salad.