Spaghetti with Meat Sauce
Classic spaghetti topped with savory ground beef tomato sauce and Parmesan.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 50 minutes.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Ready in 50 minutes, this spaghetti with Meat Sauce serves 6. Spaghetti with meat sauce is a reliable family dinner built from ground beef, canned tomatoes, onion, and garlic.
Helpful guides
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti 1 minute less than package directions for al dente. Reserve 1 cup pasta water, drain, and toss noodles with 1 tablespoon olive oil to prevent sticking.
Meanwhile, heat a large skillet or Dutch oven over medium-high heat. Add ground beef and onion and cook 8 minutes, breaking meat apart, until browned and onion is soft. Drain excess fat.
Add garlic, Italian seasoning, salt, pepper, and sugar and cook 1 minute until fragrant. Pour in crushed tomatoes and tomato sauce, stirring to combine with the beef mixture evenly.
Bring to a gentle boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until thickened and beef is fully cooked. Add splashes of pasta water if too thick.
Taste sauce and adjust salt and seasoning. Toss drained spaghetti with sauce in the pot for 2 minutes so noodles absorb flavor. Serve in bowls topped with Parmesan and basil.
Store sauce and pasta separately when possible for best reheating texture. Reheat sauce in a saucepan until bubbling and reaching 165°F, then toss with warmed pasta. Add water or broth to loosen as needed.
Troubleshooting — fixes, not repeats
- If sauce is acidic, add sugar 1/2 teaspoon at a time and simmer longer; fully cooked onion also reduces sharpness.
- If sauce is watery, simmer uncovered 10 minutes more; it should coat pasta rather than pool in the bowl.
- If pasta sticks, toss immediately with sauce and a splash of pasta water; do not rinse cooked spaghetti.
- If beef is greasy, drain fat well before adding tomatoes so the sauce tastes clean rather than heavy.
Make it your way
- Spicier version: For a spicy version, add 1/2 teaspoon red pepper flakes with the garlic.
- For a vegetable version, add 1 cup diced zucchini and 1 cup sliced mushrooms with the onion.
- Substitute ground turkey or Italian sausage, cooking sausage to 160°F.
- Stir in 1/2 cup ricotta per bowl for a creamy baked-spaghetti flavor without extra baking time.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat sauce on the stovetop or microwave until steaming and reaching 165°F.
Freeze sauce alone for up to 3 months; thaw overnight in the refrigerator before reheating and tossing with fresh pasta.
FAQ
Can I make meat sauce ahead?
Yes. Cook the sauce fully, cool within 2 hours, and refrigerate up to 4 days. Reheat until steaming and 165°F. Cook fresh pasta to serve, as stored pasta softens over time.
How do I prevent mushy spaghetti?
Cook to al dente, about 1 minute less than the package time, and toss with hot sauce just before serving. Avoid overcooking during reheating by warming pasta gently with a little water.
Can I freeze meat sauce?
Yes. Cool quickly, portion into freezer containers, and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat until bubbling and reaching 165°F throughout.