Old-School Spaghetti with Meat Sauce Recipe

This Old-School Spaghetti with Meat Sauce is a hearty, soul-warming dish that captures the essence of traditional home-cooked Italian-American meals. It’s the kind of spaghetti your grandmother might have made on a Sunday afternoon—slow-simmered, rich in flavor, and served with love. The sauce is a robust blend of ground beef, tomatoes, garlic, and herbs, simmered to perfection and ladled generously over perfectly cooked spaghetti noodles. It’s simple, satisfying, and timeless.

Whether you’re cooking for a family dinner, a cozy date night, or just craving something nostalgic, this recipe delivers comfort in every bite. Pair it with garlic bread and a crisp green salad for the full experience.


Ingredients:

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound (450g) ground beef (or a mix of beef and pork)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes (optional, for a little heat)
  • 2 tablespoons tomato paste
  • 1 can (28 oz / 800g) crushed tomatoes
  • 1 can (15 oz / 425g) tomato sauce
  • 1 teaspoon sugar (balances acidity)
  • 1 bay leaf
  • ¼ cup chopped fresh parsley (or 1 tablespoon dried)
  • ¼ cup grated Parmesan cheese (optional, for richness)

For the Spaghetti:

  • 1 pound (450g) dried spaghetti
  • Salt (for pasta water)
  • Fresh basil or parsley, for garnish
  • Extra Parmesan cheese, for serving

Instructions:

1. Sauté the Aromatics:

  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
  • Stir in the minced garlic and cook for another 1–2 minutes, just until fragrant.

2. Brown the Meat:

  • Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 7–10 minutes.
  • Season with salt, pepper, oregano, basil, and red pepper flakes.
  • Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.

3. Simmer the Sauce:

  • Pour in the crushed tomatoes and tomato sauce. Stir to combine.
  • Add the sugar and bay leaf. Bring the sauce to a gentle boil, then reduce the heat to low.
  • Cover partially and let the sauce simmer for at least 30–45 minutes, stirring occasionally. The longer it simmers, the richer the flavor.
  • In the last 10 minutes of simmering, stir in the chopped parsley and Parmesan cheese (if using).

4. Cook the Spaghetti:

  • While the sauce simmers, bring a large pot of salted water to a boil.
  • Add the spaghetti and cook according to package instructions until al dente.
  • Reserve ½ cup of pasta water, then drain the spaghetti.

5. Combine and Serve:

  • Remove the bay leaf from the sauce.
  • If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  • Toss the cooked spaghetti with a few ladles of sauce, or serve the sauce generously over the top.
  • Garnish with fresh basil or parsley and a generous sprinkle of Parmesan cheese.

Serving Suggestions:

  • Serve with garlic bread or a crusty baguette to mop up the sauce.
  • A simple green salad with vinaigrette balances the richness.
  • For a nostalgic touch, pair with a glass of red wine or a sparkling grape juice.

Tips & Variations:

  • Want extra depth? Add a splash of red wine to the sauce after browning the meat.
  • For a vegetarian version, swap the meat for sautéed mushrooms or lentils.
  • Leftovers taste even better the next day—store in the fridge for up to 4 days or freeze for up to 3 months.

This old-school spaghetti is more than just a meal—it’s a warm hug from the past. Would you like a creative twist on this, like a baked spaghetti casserole or a tropical fusion version?

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