Italian Spaghetti Meat Sauce
Transform your weeknight dinners with this rich and hearty Italian Spaghetti Meat Sauce—a classic recipe that combines savory ground beef and pork, fragrant garlic, and sweet onions in a robust tomato base. Enhanced with a splash of red wine and perfectly balanced seasonings, including dried oregano, basil, and a hint of sugar, this sauce achieves a depth of flavor that will transport your taste buds straight to Italy. Simmered to perfection for a velvety texture and paired with al dente spaghetti, it’s the ultimate comfort food for family dinners or casual gatherings. Garnish with fresh basil and Parmesan cheese for a restaurant-quality experience right at home. Whether you’re cooking for six or meal-prepping for the week, this spaghetti meat sauce is a timeless favorite that never disappoints.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 leaves fresh basil leaves, for garnish
- 16 ounces spaghetti
- water (for boiling pasta)
- 1 tablespoon salt (for pasta water)
- Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced yellow onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef and ground pork to the skillet. Break it apart with a spoon and cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the canned crushed tomatoes, tomato paste, and optional red wine. Mix well.
Add the dried oregano, dried basil, crushed red pepper flakes (if using), granulated sugar, salt, and black pepper. Stir to combine.
Reduce the heat to low and let the sauce simmer, uncovered, for 30-40 minutes, stirring occasionally. Adjust seasoning to taste.
In the meantime, bring a large pot of water to a boil. Add 1 tablespoon of salt to the water.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Once the sauce has thickened and its flavors have melded, stir in the fresh parsley.
Serve the sauce over the cooked spaghetti. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 690 mg | 15% | |
*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.
