This easy spaghetti recipe with ground beef is the kind of dinner that never gets old. A richly simmered meat sauce coats every strand of pasta with deep tomato flavor and savory browned beef.
A few little food science secrets take this easy spaghetti with ground beef recipe to the next level. Browning the tomato paste, cooking the onions until almost caramelized, and a tiny pinch of baking soda are three things that guarantee a flavor-packed finished sauce. Read on for the “why”!
Spaghetti Recipe with Ground Beef Ingredients
Just simple pantry staples in this easy (but delicious) spaghetti!
- Spaghetti: One pound feeds a crowd. Any long pasta noodles work if you prefer linguine or bucatini.
- Olive oil
- Onion
- Kosher salt
- Garlic: Fresh cloves, minced and cooked briefly so it stays fragrant without turning bitter. Garlic powder works in a pinch, but with so few ingredients, fresh garlic really shines.
- Ground beef: Use 85 to 90 percent lean for the best balance of flavor and texture.
- Tomato paste: Browned in the pot to build deep, roasted tomato flavor in the sauce.
- Diced tomatoes: A 28 oz can adds body and chunks. Passata works if you want a smoother tomato sauce.
- Baking Soda: A pinch of baking soda offsets the tinny, acidic flavor of canned tomatoes. It’s much more effective at bringing out the sweetness than adding sugar!
- Seasonings: Black pepper, dried oregano and red pepper chili flakes
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This meat sauce adapts easily. Here are a few ways to change it up.
- Ground turkey or pork: Either works in place of beef. Turkey is leaner so you may want a bit more olive oil.
- Italian sausage: Swap half the beef for crumbled Italian sausage for a richer, more herbed sauce.
- Crushed tomatoes: Use instead of diced for a thicker, smoother sauce right from the start.
- Fresh basil: Stir in a handful of torn basil leaves at the end for brightness.
- Gluten-free pasta: Any gluten-free spaghetti works here. The sauce stays the same.
- More vegetables: Grate in a carrot or finely dice a bell pepper, zucchini or eggplant with the onions for extra nutrients.
Grab These Tools
A few essentials for making the best spaghetti and meat sauce.
- Large Dutch oven: Gives you room to brown the beef properly and simmer the sauce.
- Large pot: For boiling the spaghetti in plenty of salted water.
- Wooden spoon: For breaking up the ground beef and stirring the sauce as it simmers.
- Tongs or pasta fork: For tossing the cooked spaghetti with the sauce.
If you love pasta with meat sauce, try my best meat sauce recipe or this easy one pot pasta where everything cooks together.
How to Make Spaghetti with Ground Beef: An Easy Guide
This is one of my easiest and most comforting ground beef recipes. It comes together quickly and a couple of tricks take it from basic to outstanding.
Cook the Onions Low and Slow
Heat olive oil in a large Dutch oven over medium heat. Add the minced onion with a teaspoon of salt and cook until very soft and lightly golden. This takes 10 to 12 minutes.
Do not rush this step. The long cook time breaks down the onion’s cell walls and converts sharp sulfur compounds into natural sugars. That sweetness is the backbone of the sauce.
Brown the Beef
Add garlic and cook for 30 seconds. Then add the ground beef, season with salt and pepper, and turn the heat up to medium-high. Break it into pieces and let it brown deeply.
Resist the urge to stir constantly. Let the beef sit in contact with the hot pan so it develops caramelized spots. Those dark bits are pure flavor from the Maillard reaction.
Toast the Tomato Paste
Stir in the tomato paste and cook it for 4 to 5 minutes, stirring often. It should darken in color and start sticking slightly to the bottom of the pot.
This is the most important flavor step. Raw tomato paste tastes sharp and acidic. Browning it converts those harsh notes into a concentrated, roasted sweetness that gives the sauce depth.
Simmer the Sauce
Pour in the diced tomatoes with their juices. Add oregano and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and cook uncovered for at least 30 minutes.
The longer you simmer, the richer it gets. Thirty minutes gives you a solid sauce. An hour or two makes it even better as the flavors meld together.
Toss with Pasta
Cook spaghetti in well-salted water until al dente. Reserve half a cup of pasta water before draining. Add the pasta directly to the sauce and toss together.
Splash in a bit of that starchy pasta water if the sauce needs loosening. The starch helps the sauce cling to each strand instead of sliding off.
5 Common Mistakes When Making Spaghetti with Ground Beef
Here are the most frequent mix-ups to avoid when making spaghetti with ground beef:
- Not browning the beef enough: Pale, steamed meat means you missed out on the Maillard reaction. Let it sit on high heat until you see dark, caramelized spots.
- Skipping the tomato paste step: Raw tomato paste adds harshness. Cooking it for 4 to 5 minutes removes the acidity and builds a roasted sweetness.
- Rushing the onions: Undercooked onions stay sharp and crunchy in the sauce. Give them a full 10 to 12 minutes to soften and sweeten.
- Draining the pasta water too early: That starchy water is liquid gold. Always reserve some before draining. It helps the sauce coat the pasta evenly.
- Serving sauce on top instead of tossing: Tossing the pasta in the sauce lets every strand absorb flavor. A pile of sauce on top just slides to the bottom of the bowl.
Make Ahead and Storage
This sauce actually improves overnight as the flavors continue to meld in the fridge. It’s almost even better the next day!
Storing Leftovers
- Sauce only: Store in an airtight container in the fridge for up to 4 days.
- Pasta and sauce together: Keeps for 3 days in the fridge. The pasta will absorb some sauce as it sits.
Freezing
- Freeze the sauce only: It freezes well for up to 3 months. Cooked pasta does not freeze as well. Here are 26+recipes with Meat Sauce if you’ve got extra!
- Portion it out: Freeze in single or family-size portions for quick weeknight dinners.
- Thaw overnight: Move from freezer to fridge the night before you plan to use it.
Reheating Spaghetti with Ground Beef
- Stove: Reheat sauce in a pan over medium-high heat. Add a splash of water to loosen it back up.
- Microwave: Cover and heat in 1-minute intervals, stirring between each one.
How to Serve This Spaghetti Recipe
Check out my full guide to good sides for pasta for even more pairing ideas.
Spaghetti Toppings
- Freshly grated Parmesan
- Fresh basil
- Red pepper flakes: For anyone who wants an extra kick at the table.
- Extra olive oil: A drizzle of good olive oil ties everything together.
Side Dishes for Spaghetti with Ground Beef
- Classic garlic bread: Buttery, crispy, and perfect for soaking up extra sauce. I also love my cheesy garlic bread fingers.
- Simple green salad: Dressed with a light vinaigrette to keep things fresh and balanced.
Make the Best Spaghetti with Ground Beef: Final Notes + Secrets
A few extra tips that separate good spaghetti from the best spaghetti.
- Salt the pasta water generously: It should taste like the sea. This is your only chance to season the pasta itself from the inside out.
- The Maillard reaction is everything: Both the beef and tomato paste need proper browning. That dark color equals deep, complex flavor you cannot get any other way.
- Longer simmer means richer sauce: Thirty minutes is the minimum. If you have the time, let it go for 90 minutes to 2 hours at a bare bubble.
- Finish in the sauce: Always toss the drained pasta directly into the sauce. The heat and starch help the sauce grab onto every strand.
- Pasta water is the secret ingredient: A splash of starchy pasta water emulsifies the sauce and gives it a silky, glossy finish.
- Make double and freeze: This sauce freezes beautifully. A batch in the freezer means a 15-minute dinner anytime.
FAQs About Spaghetti with Ground Beef
Just skimming through? Here are some quick answers to the commonly-asked questions.
Use 85 to 90 percent lean ground beef. It has enough fat for great flavor without making the sauce greasy. If you see excess fat after browning, spoon a bit off before adding the tomatoes.
Simmer the sauce for at least 30 minutes for a solid result. For a richer, deeper flavor, let it cook for 90 minutes to 2 hours at a very gentle bubble, stirring occasionally.
Yes, the sauce actually improves overnight. Make it up to 4 days ahead and store in the fridge, or freeze it for up to 3 months. Cook fresh pasta when you are ready to serve.
The most common cause is not browning the tomato paste long enough. Cook it for 4 to 5 minutes until it darkens and sticks to the pot. This converts the raw acidity into a deeper, sweeter flavor.
Only if there is a lot of excess fat pooling in the pan. With 85 to 90 percent lean beef, there is usually just enough fat to add flavor without making the sauce greasy.
Absolutely. Linguine, bucatini, rigatoni, or penne all work well. Thicker sauces like this one cling especially well to shapes with ridges or tubes that trap the sauce inside.
Pasta water contains starch that helps emulsify and thicken the sauce. Adding a splash when you toss the pasta creates a silky coating that clings to every strand instead of sliding off.
Yes. Grated carrots, diced bell peppers, or chopped mushrooms all work well. Add them with the onions so they have time to soften and blend into the sauce as it simmers.
Other Ground Beef Pasta Recipes
- Hamburger Casserole
- Cheeseburger Casserole
- Crockpot Lasagna
- Crockpot spaghetti sauce with ground beef
- American Chop Suey (macaroni with tomato-y ground beef!)
Spaghetti Recipe with Ground Beef
Video
Ingredients
- 1 lb spaghetti
- ¼ cup olive oil
- 1 large onion minced
- 1.5 tsp kosher salt divided, plus more for salting pasta water
- 2 tbsp minced garlic
- 1.75 lb ground beef 85 to 90 percent lean
- 1 6 oz can tomato paste
- 1 28 oz can diced tomatoes or passata
- ½ tsp black pepper
- ½ tsp dried oregano optional
- ¼ tsp baking soda
- ¼ tsp red pepper flakes optional
Instructions
Make the Sauce
- Heat olive oil in a large Dutch oven over medium heat. Add onion and 1 tsp kosher salt and cook until very soft and lightly golden, about 10 to 12 minutes.
- Add garlic and cook 30 seconds until fragrant. Add ground beef and increase heat to medium-high. Season with remaining 1/2 tsp salt and black pepper. Cook, breaking it up, until deeply browned and caramelized in spots, about 8 to 12 minutes.
- Stir in tomato paste and cook, stirring frequently, until it darkens and begins sticking slightly to the bottom of the pot, about 4 to 5 minutes. This step builds richness.
- Pour in diced tomatoes with their juices and add oregano, baking soda and red pepper flakes if using. Bring to a gentle simmer. Reduce heat to low and cook uncovered at a bare simmer for at least 30 minutes, or up to 2 hours, stirring occasionally.
Cook the Spaghetti
- Bring a large pot of well-salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Add cooked spaghetti to the pot with the pasta sauce, tossing to coat evenly. Taste and adjust salt as needed. For a thinner sauce, add a splash of reserved pasta water.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
