Spaghetti Meat Sauce Recipe
Make Spaghetti Meat Sauce Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Meat Sauce
Method
Pasta
- 1
Boil water and cook pasta
Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 1 lb dried spaghetti and stir to separate. Cook 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. Do not rinse.
Meat Sauce
- 2
Sweat aromatics
In a large heavy skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat until shimmering. Add 1 cup finely diced onion, 1/2 cup grated carrot and 2 tablespoons diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant, taking care not to brown the garlic.
- 3
Brown the meat
Increase heat to medium-high. Add 1 lb ground beef and 1/2 lb ground pork to the pot, breaking the meat into small pieces with a wooden spoon. Cook until the meat is well browned and no longer pink, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If there's excess fat, drain all but about 1 tablespoon, leaving flavorful fat in the pot.
- 4
Develop tomato base
Push the browned meat to one side. Add 2 tablespoons tomato paste to the empty side and cook for 1–2 minutes, stirring occasionally, until it darkens slightly — this caramelizes the paste and deepens flavor. Stir the paste into the meat and vegetables so everything is well combined.
- 5
Deglaze and simmer
If using, add 1/2 cup red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Add 28 oz crushed tomatoes and 1 cup beef or chicken stock. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf and 1/2 teaspoon sugar (if tomatoes taste sharp). Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 25–35 minutes, stirring occasionally, until sauce thickens and flavors meld.
- 6
Finish the sauce
Taste and adjust seasoning with additional salt and pepper as needed. If you want a richer, silkier sauce, stir in 1/4 cup whole milk or heavy cream and simmer 2–3 more minutes. Remove and discard the bay leaf. Stir in 2 tablespoons chopped fresh parsley if using.
- 7
Combine with pasta and serve
Add the drained spaghetti to the sauce or ladle sauce over plated spaghetti. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time to loosen to desired consistency. Toss to coat evenly. Serve hot topped with 1/2 cup grated Parmesan cheese and additional parsley if desired.