Spaghetti and Meat Sauce Recipe

Introduction

Spaghetti and meat sauce. Just saying the words conjures up images of cozy kitchens, happy families gathered around the table, and the comforting aroma of simmering tomatoes and savory meat filling the air. In my home, this dish is a weeknight champion, a weekend celebration, and everything in between. It’s the kind of meal that brings smiles to faces, from the pickiest toddler to the most discerning adult palate. There’s something undeniably magical about the simple combination of perfectly cooked pasta, a rich, flavorful meat sauce, and a sprinkle of Parmesan cheese. It’s a recipe that has been passed down through generations, adapted and loved in countless kitchens, and for good reason – it’s simply delicious and utterly satisfying. This recipe is my go-to, perfected over years of tweaking and tasting, and I’m thrilled to share it with you so you can bring this classic comfort food to your own table.

Ingredients

The beauty of spaghetti and meat sauce lies in its humble ingredients. Each element plays a crucial role in building the depth of flavor that makes this dish so irresistible. Let’s break down each ingredient and discuss why it’s important and any potential substitutions.

For the Hearty Meat Sauce:

• 1 pound ground Italian sausage (hot or mild): The star of our sauce is undoubtedly the Italian sausage. Choosing between hot or mild depends entirely on your preference and spice tolerance. Hot Italian sausage will impart a pleasant kick to the sauce, while mild sausage offers a more savory and less spicy flavor profile, making it ideal for families with young children or those who prefer a milder taste. When selecting sausage, opt for high-quality ground Italian sausage. Look for sausage that is made with good cuts of pork and seasoned with authentic Italian spices. You can usually find Italian sausage in the meat section of your grocery store, either in links (which you’ll remove from the casings and crumble) or pre-ground. For a richer flavor, you can even use a mix of sweet and hot Italian sausage.
• 1 tablespoon olive oil: Olive oil forms the foundation for sautéing our aromatics and browning the sausage. Extra virgin olive oil is a great choice for its rich flavor and health benefits. However, regular olive oil or even vegetable oil can be used as substitutes if needed. The key is to use an oil with a neutral flavor that won’t overpower the other ingredients. The olive oil helps to prevent the sausage from sticking to the skillet and also adds a subtle fruity note to the sauce.
• ½ onion, chopped: Onions are essential for building the flavor base of any good sauce. Yellow onions are the most common choice for spaghetti sauce due to their balanced flavor that becomes sweeter as they cook. However, you can also use white onions or even sweet onions for a slightly different flavor profile. Finely chopping the onion ensures that it cooks down evenly and blends seamlessly into the sauce, releasing its sweet and savory notes. Don’t skimp on the onion – it truly contributes to the overall depth of flavor.
• 3 cloves garlic, finely chopped: Garlic is another indispensable aromatic in Italian cooking. Fresh garlic cloves, finely chopped or minced, provide a pungent and savory aroma that complements the sausage and tomatoes beautifully. Avoid using pre-minced garlic if possible, as fresh garlic offers a much brighter and more intense flavor. If you are sensitive to garlic, you can start with two cloves and adjust to taste. Garlic should be added after the onions as it cooks faster and can burn easily.
• ⅓ cup red wine: Red wine adds a layer of complexity and richness to the meat sauce that is hard to replicate. A dry red wine like Chianti, Merlot, or Cabernet Sauvignon works best. The alcohol in the wine evaporates during cooking, leaving behind its deep, fruity, and slightly tannic flavors. The wine also helps to deglaze the pan, lifting up all the flavorful browned bits (fond) from the bottom, which further enhances the sauce’s depth. If you prefer not to use wine, you can substitute it with beef broth or even a splash of balsamic vinegar for a touch of acidity.
• 1 (28 ounce) can crushed tomatoes: Canned crushed tomatoes form the bulk of our sauce and provide that classic tomato flavor. Opt for good quality canned crushed tomatoes. San Marzano tomatoes are often considered the gold standard for Italian sauces due to their sweetness and low acidity, but any good quality crushed tomatoes will work well. The crushed texture allows the tomatoes to break down and create a smooth, rich sauce as it simmers.
• 1 (28 ounce) can diced tomatoes: Diced tomatoes add texture and a bit more brightness to the sauce compared to crushed tomatoes. Using both crushed and diced tomatoes creates a more complex and interesting sauce. You can choose diced tomatoes with or without added herbs, depending on your preference. Some people prefer to use only crushed tomatoes for a smoother sauce; however, the diced tomatoes offer a pleasant textural contrast.
• 1 teaspoon dried basil: Dried basil is a classic Italian herb that brings a sweet and slightly peppery aroma to the sauce. Dried herbs are convenient and readily available, and their flavors intensify as they simmer in the sauce. If you prefer fresh basil, you can use about 1 tablespoon of chopped fresh basil, added towards the end of the cooking process to preserve its fresh flavor.
• 1 teaspoon dried oregano: Dried oregano is another essential Italian herb, contributing a slightly more robust and earthy flavor compared to basil. Like basil, dried oregano is convenient and works beautifully in long-simmering sauces. Fresh oregano can also be used (about 1 tablespoon chopped), added towards the end of cooking.
• Salt and pepper, as needed: Salt and pepper are the fundamental seasonings that enhance all the other flavors in the sauce. Season generously with salt and freshly ground black pepper, tasting and adjusting as you go. Remember that the sausage itself might contain salt, so it’s best to add salt gradually and taste towards the end of cooking before adding more.

For the Spaghetti:

• 1 pound dried spaghetti noodles: Spaghetti is the classic pasta pairing for meat sauce, and its long, thin strands perfectly capture the rich sauce. Choose good quality dried spaghetti. There are many different brands and types available, from classic durum wheat spaghetti to whole wheat or gluten-free options. Cook the spaghetti al dente, which means “to the tooth” in Italian, referring to pasta that is cooked through but still firm to the bite. This ensures the pasta has a pleasant texture and doesn’t become mushy when combined with the sauce.

Instructions

Making spaghetti and meat sauce from scratch is surprisingly simple and rewarding. Follow these step-by-step instructions to create a delicious and authentic meal.

1. Brown the Sausage: In a large skillet or pot – one that’s big enough to hold all the sauce – heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it is browned and cooked through. This usually takes about 5-7 minutes. Browning the sausage is crucial as it develops deep, savory flavors that will infuse the entire sauce. Once the sausage is cooked, strain off any excess grease. While many recipes tell you to discard all the grease, we are going to reserve 1 tablespoon of the pan drippings. This reserved sausage fat adds a wonderful depth of flavor to the sauce. Set the cooked sausage aside in a separate bowl for now.
2. Sauté Aromatics: In the same skillet or pot (no need to wash it, we want those sausage flavors!), add the chopped onion and garlic to the reserved tablespoon of sausage drippings. Cook over medium heat, stirring occasionally, until the onions become translucent and softened, about 5 minutes. Don’t rush this step! Sautéing the onions and garlic gently releases their sweetness and aroma, forming the aromatic base of the sauce. Be careful not to burn the garlic; if it starts to brown too quickly, reduce the heat.
3. Deglaze with Red Wine: Pour in the red wine and increase the heat slightly to medium-high. As the wine simmers, use a wooden spoon or spatula to scrape up any browned bits that are stuck to the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add depth to the sauce. Cook the wine for about 3 minutes, or until it has reduced slightly and the alcohol has evaporated. This step intensifies the wine’s flavor and ensures that the alcohol doesn’t overpower the sauce.
4. Add Tomatoes and Herbs: Add the crushed tomatoes, diced tomatoes, dried basil, and dried oregano to the pot. Stir well to combine all the ingredients. Return the cooked Italian sausage to the sauce. Stir again to ensure the sausage is evenly distributed throughout the tomato mixture. Season generously with salt and pepper. Remember to start with less salt and add more to taste as the sauce simmers and flavors develop.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or even longer for richer flavor. I often let it simmer for 2-3 hours, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together and deepen. Long, slow simmering allows the tomatoes to break down completely, the flavors to harmonize, and the sauce to thicken beautifully. If the sauce becomes too thick during simmering, you can add a splash of water or broth to thin it out to your desired consistency.
6. Cook the Spaghetti: About 20 minutes before you are ready to serve, bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions, or until al dente. Salt the pasta water generously – this is crucial for flavoring the pasta itself. While the pasta is cooking, the sauce will be finishing its simmer.
7. Drain and Serve: Once the spaghetti is cooked al dente, drain it in a colander. Do not rinse the pasta! Rinsing removes the starch that helps the sauce cling to the noodles. Place the drained spaghetti in a large pasta bowl or individual serving bowls. Ladle a generous amount of the meat sauce over the spaghetti.
8. Garnish and Enjoy: Serve immediately, garnished with freshly grated Parmesan cheese, if desired. A sprinkle of fresh basil or parsley can also add a touch of freshness and visual appeal. Enjoy your homemade spaghetti and meat sauce!

Nutrition Facts

This recipe yields approximately 6 servings.

• Serving Size: 1 serving
• Calories: 594 kcal

Note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Note: Cook time can be extended for a richer, more flavorful sauce.

How to Serve

Spaghetti and meat sauce is a versatile dish that can be served in a variety of ways to create a complete and satisfying meal. Here are some serving suggestions:

• Classic Pasta Bowl: The most traditional way to serve spaghetti and meat sauce is in a large pasta bowl. Pile the cooked spaghetti into the bowl and generously ladle the meat sauce over the top. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh herbs like basil or parsley.
• Individual Servings: For a more elegant presentation, serve individual portions of spaghetti and meat sauce in shallow bowls. This allows each person to have their own perfectly portioned serving.
• Family Style: Place a large bowl of spaghetti and a separate bowl of meat sauce on the table and let everyone serve themselves. This encourages a communal and relaxed dining experience.
• Garlic Bread on the Side: No spaghetti and meat sauce meal is complete without garlic bread! Serve warm, crusty garlic bread alongside the pasta to soak up the delicious sauce.
• Side Salad: A fresh green salad or a Caesar salad provides a refreshing contrast to the richness of the meat sauce. The crispness of the salad and the tangy dressing cut through the richness and cleanse the palate.
• Roasted Vegetables: Roasted vegetables like broccoli, asparagus, or zucchini are another healthy and flavorful side dish option. The roasted vegetables add texture and nutritional balance to the meal.
• Wine Pairing: Pair your spaghetti and meat sauce with a glass of red wine, such as Chianti, Merlot, or Cabernet Sauvignon, to complement the flavors of the dish.
• Italian Soda or Iced Tea: For a non-alcoholic beverage, Italian soda or iced tea are refreshing and pair well with Italian cuisine.

Additional Tips for Perfect Spaghetti and Meat Sauce

Want to elevate your spaghetti and meat sauce to the next level? Here are five additional tips to ensure success every time:

1. Use Quality Ingredients: The quality of your ingredients directly impacts the final flavor of your sauce. Opt for good quality Italian sausage, canned tomatoes, and fresh aromatics for the best results.
2. Don’t Rush the Simmering Time: Patience is key when making meat sauce. Allowing the sauce to simmer for at least an hour, and preferably longer, is crucial for developing deep, complex flavors. Low and slow cooking is the secret to a truly exceptional sauce.
3. Taste and Adjust Seasoning: Taste the sauce throughout the simmering process and adjust the seasoning as needed. Salt, pepper, and herbs should be added gradually and to your personal preference. Don’t be afraid to experiment with a pinch of red pepper flakes for a little heat or a bay leaf during simmering for added depth (remember to remove the bay leaf before serving).
4. Add a Touch of Sweetness (Optional): If your tomato sauce tastes too acidic, you can add a pinch of sugar or a teaspoon of grated carrot to balance the acidity and enhance the sweetness of the tomatoes.
5. Make it Ahead and Freeze: Spaghetti and meat sauce is a fantastic make-ahead meal. The flavors actually improve after a day or two in the refrigerator. It also freezes beautifully. Make a large batch and freeze portions for quick and easy weeknight dinners. Simply thaw the sauce overnight in the refrigerator or gently reheat it from frozen on the stovetop.

FAQ Section: Ingredients

Here are some frequently asked questions specifically focused on the ingredients in this spaghetti and meat sauce recipe:

Q1: Can I use ground beef instead of Italian sausage?

A: Yes, you can substitute ground beef for Italian sausage. However, the flavor profile will be different. Italian sausage is seasoned with specific Italian spices that contribute to the characteristic flavor of the sauce. If using ground beef, consider adding Italian seasoning (a blend of herbs like oregano, basil, rosemary, and thyme) to mimic the flavor of Italian sausage. You may also want to add a pinch of fennel seeds, which are often found in Italian sausage.

Q2: Can I use fresh tomatoes instead of canned tomatoes?

A: Yes, you can use fresh tomatoes, but it will require more preparation and cooking time. You’ll need about 4-5 pounds of fresh tomatoes for this recipe. Blanch the tomatoes to remove the skins, then chop them coarsely. Fresh tomatoes will contain more water, so the sauce will likely need to simmer for a longer time to reduce and thicken. Canned tomatoes are often preferred for their consistent quality and concentrated flavor, especially in the off-season.

Q3: Can I make this sauce vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, you can use plant-based Italian sausage crumbles or vegetarian ground beef substitutes. For a vegan version, ensure the sausage substitute is also vegan and omit any Parmesan cheese garnish. You can also create a flavorful vegetarian sauce by using mushrooms, lentils, or vegetables like zucchini and eggplant as the base instead of sausage.

Q4: What if I don’t have red wine? Can I still make the sauce?

A: Absolutely! If you don’t have red wine, you can still make a delicious sauce. Good substitutes include beef broth, vegetable broth, or even water. Adding a tablespoon of balsamic vinegar or red wine vinegar can help to mimic the acidity and depth of flavor that red wine provides. While red wine enhances the complexity of the sauce, it’s not essential, and these substitutes will still yield a tasty result.

Q5: Can I add vegetables to the sauce? What vegetables would work well?

A: Yes, adding vegetables to the sauce is a great way to boost its nutritional value and flavor. Vegetables that work particularly well in spaghetti sauce include:

• Carrots and Celery: Finely diced carrots and celery, sautéed along with the onions and garlic, add sweetness and depth of flavor. This is a classic mirepoix base often used in Italian cooking.
• Bell Peppers: Diced bell peppers (red, green, or yellow) add sweetness and a slightly smoky flavor. Sauté them with the onions and garlic.
• Mushrooms: Sliced mushrooms, sautéed until browned, add an earthy and umami flavor to the sauce.
• Zucchini and Eggplant: Diced zucchini and eggplant can be added to the sauce during the last 30-40 minutes of simmering. They will soften and blend into the sauce, adding texture and nutrients.

Feel free to experiment with different vegetables to customize your spaghetti and meat sauce to your liking!

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