Make this easy spaghetti with meat sauce for a one-pot recipe that comes together in 30 minutes! It’s bursting with rich, savory, and aromatic flavors, making one of those healthy and easy high-protein dinners for a family on busy days.
Keywords:ground beef, meat sauce, one pot, quick and easy, spaghetti
½small onionsmall diced - Yellow or white onion work best.
1small carrotsmall diced - Or, use additional celery and onion.
1stalk celerysmall diced - You can try leeks for a similar effect.
¼cupdry white wineoptional - If you don’t consume alcohol, replace the wine with chicken, vegetable, or beef broth.
½teaspoondried oregano - Or an Italian seasoning blend.
28ouncecan San Marzano Crushed Tomatoes - Regular crushed tomatoes can be used if you can’t find San Marzano but the sauce won’t have as much depth of flavor.
2cupswateror low-sodium beef broth for extra flavor
Salt and black pepperto taste (about 1 teaspoon salt and ½ teaspoon pepper if using water, or less salt if using broth)
8ouncespaghettiprefer a whole wheat type, or if you’re on low carb diet, use low-carb spaghetti. NOTE: If you pan is not wide enough, you may brake the pasta is half to fit your pot; otherwise, leave it whole
Fresh basil leavesor chopped parsley to garnish (optional)
½cupParmesan cheeseshaved or grated - Or, Pecorino.
Heat a large pot or Dutch oven over medium-high heat, add the oil, and cook the ground meat, stirring occasionally, until browned (about 5 minutes). TIP: Use a wooden spoon or spatula to break the beef up into smaller crumbles.
Reduce the heat to medium, add the onion, carrot, and celery, and cook, stirring once and a while, until the onion has softened, about 3-4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine and let it almost evaporate.
Then, stir the tomato paste and oregano and let it cook for about 30 seconds. Add the tomatoes, water (or broth), season with salt and pepper to taste, and stir well. Lastly, add the pasta, making sure to submerge it completely in the liquids but without stirring.
Cover the pot and cook over medium heat until the water (or broth) is absorbed and the pasta is cooked, about 12 to 15 minutes depending on the type of spaghetti you use.
Serve topped with shaved or grated cheese! If you want, you can garnish it with some fresh basil leaves.
Fridge: Transfer the leftover spaghetti with meat sauce to an airtight container, and keep it in the refrigerator for up to 2-3 days.
Freezer: You can freeze the sauce separately for up to 3 months. If you know you’ll have leftovers, I suggest keeping the pasta separate from the sauce. You can cook the pasta almost al dente (1-2 minutes less), drain it, let it cool, and freeze it for up to a month.
Reheating: To reheat, add the sauce and pasta to a pot over medium, stirring occasionally,
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