Spaghetti & Meat Sauce Recipe

Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt.

Add 1 lb dried spaghetti and cook uncovered, stirring occasionally, until al dente (check package for time, typically 8–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the spaghetti.

If desired, toss drained pasta with 1–2 tablespoons of finished sauce or a drizzle of olive oil to prevent sticking; keep warm until serving.

Prep and aromatic base

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan or Dutch oven over medium heat until shimmering. Add the finely diced onion (about 1 cup), grated carrot, and diced celery. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add 1 lb ground beef and the removed sausage meat (if using 8 oz). Break meat up with a wooden spoon and cook until browned with no pink remaining, about 6–8 minutes. Drain off excess fat if the pan has more than 1–2 tablespoons. Return to heat.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize and deepen flavor. Pour in 28 oz crushed tomatoes and 1 cup beef or chicken stock, scraping any browned bits from the pan. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, 1 teaspoon granulated sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 bay leaf. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer gently, stirring occasionally, for 25–35 minutes to meld flavors. If the sauce becomes too thick, add up to 1/2 cup reserved pasta water or stock to reach desired consistency.

Finish and taste

Remove and discard the bay leaf. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are too acidic. Stir in chopped fresh parsley if using and remove from heat.

Combine

Add the drained spaghetti to the sauce pan (or add sauce to the pasta pot) and toss gently to coat. If needed, add reserved pasta water 1–2 tablespoons at a time to help the sauce cling to the noodles. Heat together for 1–2 minutes until hot and well combined.

Serve immediately topped with grated Parmesan cheese. Pass additional cheese at the table. Leftover sauce keeps refrigerated for up to 4 days or frozen for up to 3 months.