Spaghetti Recipe with Ground Beef
This spaghetti with ground beef has real depth because every layer is built properly. The onions are softened fully, the beef is deeply browned, and the tomato paste is toasted until rich. It tastes like it simmered all day, even if you keep it under an hour.
Servings: 8 servings
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.
Video
Notes
Baking Soda: A pinch of baking soda offsets the tinny, acidic flavor of canned tomatoes. It's much more effective than adding sugar!
Tomato Paste: Browning it properly reduces raw acidity and deepens color. Do not rush this step.
Simmer Time: Thirty minutes gives you a solid sauce. Ninety minutes to two hours makes it even richer. Keep it at a very gentle bubble.
Make Ahead: The sauce improves overnight. Refrigerate up to 4 days or freeze up to 3 months.
Nutrition
Calories: 532kcal | Carbohydrates: 45g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 509mg | Potassium: 428mg | Fiber: 2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg