Pasta With Meat Sauce Recipe

Boil water

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt once boiling.

Cook pasta

Add 12 oz dried spaghetti or linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside. Do not rinse.

Sweat aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large wide skillet or saucepan over medium heat until the butter melts. Add the finely diced onion, grated carrot, and diced celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Season lightly with a pinch of salt to help draw out moisture.

Add garlic and tomato paste

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add 2 tablespoons tomato paste and cook, stirring, 1–2 minutes until the paste darkens slightly—this deepens its flavor.

Brown the meat

Increase heat to medium-high. Add 1 lb ground beef and 0.5 lb ground pork or sausage (if using) to the pan. Break the meat into small pieces with a spoon or spatula. Cook without overcrowding the pan until the meat is well-browned and most of the moisture has evaporated, 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper while browning.

Deglaze and add liquids

Pour in 1 cup beef or chicken stock and use a wooden spoon to scrape up any browned bits from the pan bottom. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, and 1/4 tsp red pepper flakes. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 20–30 minutes, stirring occasionally, until the flavors meld and the sauce thickens. If the sauce becomes too thick, add up to 1/2 cup of the reserved pasta water or additional stock.

Finish and balance

Taste and adjust seasoning: add 1 teaspoon sugar if the tomatoes taste too acidic, and more salt/pepper as needed. Stir in 1/4 cup whole milk or heavy cream if you want a richer, smoother sauce. Remove and discard the bay leaf. Stir in 2 tablespoons chopped fresh parsley.

Combine with pasta

Add the drained, hot pasta directly to the sauce and toss to coat over low heat for 1–2 minutes so the pasta absorbs some sauce. If the sauce seems tight, add reserved pasta water a few tablespoons at a time until you reach desired consistency. Taste and adjust seasoning.

Serve

Divide pasta among 4 plates or bowls. Top with grated Parmesan cheese to taste (about 1/2 cup total) and an extra sprinkle of chopped parsley. Serve immediately.