Chunky Spaghetti
Satisfy your craving for a hearty, comforting meal with this Chunky Spaghetti recipe—an irresistible twist on classic Italian comfort food. This dish features al dente spaghetti coated in a thick, flavorful sauce packed with chunks of ground beef or pork, sautéed vegetables, and aromatic herbs like oregano and basil. A generous helping of diced tomatoes and tomato paste creates a rich, savory base, while a sprinkle of red chili flakes adds just a hint of heat. Finished with freshly melted Parmesan cheese and a garnish of parsley, this one-pot dinner is perfect for busy weeknights or casual gatherings. Ready in under an hour and brimming with vibrant textures and bold flavors, Chunky Spaghetti is sure to become a new family favorite. Keywords: chunky spaghetti recipe, hearty pasta, spaghetti with meat sauce, easy Italian dinner, comfort food pasta dish.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 500 grams ground beef or pork
- 1 large onion
- 1 large carrot
- 1 medium celery stalk
- 3 large garlic cloves
- 800 grams diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes
- 100 grams grated Parmesan cheese
- 2 tablespoons fresh parsley
- 2 liters water for boiling
- 1 tablespoon salt for boiling water
Instructions
Bring 2 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water once it boils.
While the water is heating, finely dice the onion, carrot, and celery. Mince the garlic.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, carrot, and celery to the skillet. Cook for 5-7 minutes until softened.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Push the vegetables to the edges of the skillet and add the ground beef or pork to the center. Cook, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes.
Stir in the tomato paste, dried oregano, dried basil, salt, black pepper, and red chili flakes. Cook for 1 minute to combine flavors.
Pour in the diced tomatoes (with their juices) and stir well. Lower the heat to a simmer, cover, and cook for 20 minutes, stirring occasionally.
Meanwhile, add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Drain the cooked spaghetti and add it directly to the skillet with the sauce. Toss to coat the pasta in the chunky sauce, adding reserved pasta water a little at a time if needed to loosen the sauce.
Sprinkle the grated Parmesan cheese over the pasta and stir gently to melt and incorporate the cheese.
Serve immediately, garnished with fresh parsley and additional Parmesan, if desired.
Nutrition Facts
Calories |
2845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 11280 mg | 490% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 40.7 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1656 mg | 127% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4163 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
