Description
A classic, hearty meat sauce simmered to perfection and served over your favorite pasta. This recipe is simple, flavorful, and satisfying, perfect for a comforting family meal.
Ingredients
Scale
- 1 pound ground beef (I prefer lean, but use what you like!)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a little kick!)
- 1 bay leaf
- 1 tablespoon olive oil
- 1 teaspoon sugar (balances the acidity of the tomatoes)
- Salt and freshly ground black pepper to taste
- 1 pound pasta (spaghetti, penne, rigatoni your choice!)
- 1/2 cup grated Parmesan cheese, for serving (optional, but highly recommended!)
- Fresh parsley, chopped, for garnish (optional)
- 1/4 cup beef broth (optional, for added depth of flavor)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot with the browned beef and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Stir in the crushed tomatoes, tomato sauce, and tomato paste. Make sure everything is well combined.
- Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), bay leaf, sugar, salt, and pepper. Stir well to combine all the seasonings.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1-2 hours. Stir occasionally to prevent sticking. If the sauce becomes too thick, you can add a little beef broth or water to thin it out.
- Before serving, remove the bay leaf.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil.
- Add the pasta to the boiling water and cook according to the package directions, until al dente.
- Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the pasta in a colander. Don’t rinse it unless you’re making a cold pasta salad.
- Add the drained pasta to the pot with the meat sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve the pasta immediately, garnished with grated Parmesan cheese and fresh parsley, if desired.
Notes
- Browning the beef adds so much flavor!
- Be careful not to burn the garlic, as it can become bitter.
- The tomato paste will really thicken the sauce and add a rich, concentrated tomato flavor.
- I like to start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, and then adjust to taste later.
- The longer it simmers, the more the flavors will meld together and the richer the sauce will become.
- Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked through but still firm to the bite.
- This starchy water can be used to thin the sauce and help it cling to the pasta. It’s a secret weapon for making a truly delicious pasta dish!
- For an even richer flavor, you can toss the pasta and sauce with a knob of butter before serving. This adds a lovely sheen and richness to the dish.
- Feel free to add other vegetables to the sauce, such as chopped bell peppers, mushrooms, or zucchini. Sauté them along with the onions and garlic.
- For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
- For a creamier sauce, stir in a dollop of heavy cream or sour cream at the end of cooking.
- You can substitute ground beef with ground turkey, ground chicken, or Italian sausage.
- This recipe can easily be adapted for the slow cooker. Brown the beef and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- This sauce freezes well. Let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a deeper, more complex flavor, add 1/2 cup of red wine to the sauce after sautéing the onions and garlic. Let the wine simmer for a few minutes to reduce before adding the tomatoes.
- While dried herbs work well, fresh herbs will elevate the flavor even more. If using fresh herbs, add them towards the end of the cooking time to preserve their flavor. Use about 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried herbs.
- Don’t be shy with the Parmesan cheese! A generous grating of Parmesan adds a salty, savory flavor that complements the tomato sauce perfectly. You can also use other cheeses, such as Pecorino Romano or Asiago.
- Serve this pasta with a side of garlic bread for a complete and satisfying meal.
- Opt for whole wheat pasta for added fiber and nutrients.
- Add extra vegetables to the sauce, such as spinach, kale, or carrots.
- Use less ground beef and more vegetables to make the dish lighter.
- Choose lean ground beef to reduce the amount of fat in the dish.
- Be mindful of the amount of salt you add to the sauce. Taste as you go and adjust accordingly.
- If the sauce is too acidic, add a pinch of baking soda or a little more sugar to balance the flavors.
- If the sauce is too thick, add a little beef broth or water to thin it out.
- If the sauce is too thin, simmer it uncovered for a longer period of time to allow it to reduce. You can also add a tablespoon of tomato paste to thicken it.
- Make sure to use plenty of water when cooking the pasta and stir it frequently to prevent it from sticking together.
- Be careful not to overcook the pasta. Cook it until al dente, which means it should be firm to the bite.
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine.
- Serve with garlic bread or crusty bread for dipping in the sauce.
- Garnish with fresh basil or oregano.
- Top with a dollop of ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes