Spaghetti With Meat Sauce Pasta Recipe

Bring water to boil

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt and 1 teaspoon olive oil.

Cook spaghetti

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

Keep the drained pasta in the pot off the heat; toss with a little of the reserved cooking water (2–3 tablespoons) if it looks dry while you finish the sauce.

Prep vegetables and aromatics

Peel and finely dice 1 medium yellow onion. Peel and mince 3 garlic cloves. Finely grate or very finely dice 1 medium carrot and 1 celery stalk (these add sweetness and body to the sauce). Chop 2 tablespoons fresh parsley and set aside.

Sweat vegetables

In a large skillet or Dutch oven over medium heat, add 2 tablespoons olive oil. Add the diced onion, grated carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add 1 lb ground beef and 0.5 lb ground pork to the pan. Break up the meat with a wooden spoon and cook until browned with no large pink areas remain and some bits are caramelized, about 6–8 minutes. Drain excess fat if more than 2 tablespoons remain.

Develop sauce base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly (this deepens flavor).

Add tomatoes and seasonings

Add the 28 oz crushed tomatoes, 1 cup beef or chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, 1 teaspoon brown sugar, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, uncovered or partially covered, for 25–30 minutes, stirring occasionally, until sauce thickens and flavors meld. If the sauce becomes too thick, add up to 1/2 cup of reserved pasta water or broth to reach desired consistency.

Finish sauce

Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf. Stir in 2 tablespoons chopped fresh parsley.

Combine pasta and sauce

Add the drained spaghetti to the sauce in the skillet or add sauce to the pot with pasta. Toss vigorously over low heat for 1–2 minutes so the pasta absorbs some sauce. If needed, add 1–3 tablespoons reserved pasta water to loosen and coat the spaghetti evenly.

Serve

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