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Barilla® Spaghetti with Meat Sauce

Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 8


  • 1 box Barilla® Spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1 small onion chopped
  • 1 small carrot chopped
  • 1 stem celery chopped
  • 1 pound ground beef
  • 1/2 cup White wine optional
  • 1 can San Marzano Tomatoes 28 - ounce
  • 1 cup water
  • Salt and black pepper to taste
  • 1/2 cup Parmigiano-Reggiano shaved


  • PLACE a pot of water to boil. MEANWHILE, in a large skillet, sauté the onion, carrot and celery with the extra virgin olive oil. ADD the meat and cook until browned well. INCORPORATE the tomatoes and 1 cup of water, season with salt and pepper to taste and bring to a simmer.
    photos showing sauteed vegetables which are mixed with browned ground beef then simmered with tomato sauce
  • COOK pasta in the boiling water according to the package directions. DRAIN pasta and toss with sauce. TOP with cheese.
    photo series showing spaghetti pasta cooking in water and then the cooked pasta being tossed with the meat sauce
  • OPTIONAL: After the meat is browned, you can deglaze the sauce by adding the wine and let it reduce all the way.

Recipe Notes

We simply sautéed chopped onion, carrot, and celery in olive oil, browned lean ground beef in the same pan, and deglazed pan with white wine (optional), which I love, and which makes the pasta even more delicious. Next we added diced canned tomatoes, seasoned with salt and pepper to taste, let meat sauce simmer, reduce, and thicken… and then, tossed 1 pound cooked spaghetti in the cooked, reduced meat sauce. As a final touch, we topped pasta with shaved cheese. This is an easy and tasty recipe!
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