Spaghetti with meat sauce is a beloved pasta dish featuring long, thin spaghetti noodles generously coated with a hearty, homemade meat sauce. This sauce is typically made by combining a rich marinara base with browned ground beef, Italian sausage, or a blend of ground meats, creating a robust and deeply flavorful dish. While similar to Bolognese, classic meat sauce focuses on a quick yet flavorful marinara base without the extensive simmering time often associated with traditional Bolognese.

It’s your favorite spaghetti sauce, but elevated with the satisfying addition of tender meat, making it an incredibly filling and satisfying meal. This dish is also fantastic for meal planning, making ahead, or feeding a crowd without a lot of fuss on the day of your event.

• Frugal: Significantly more cost-effective than dining out at a restaurant.
• Easy Recipe: Uses simple, accessible ingredients for a straightforward cooking process.
• Make-Ahead: Perfect for meal prepping throughout the week or preparing future meals.
• Freezer Friendly: Easily prepare and freeze portions for convenient, ready-to-bake dinners.
• Versatile: Can be used beyond spaghetti – think pizza sauce, eggplant lasagna, or a filling for stuffed shells.

To lighten up this classic dish, consider using brown rice noodles or whole wheat pasta instead of traditional durum wheat semolina. Opt for lean cuts of meat such as ground turkey or extra-lean ground beef. Making your own tomato sauce from scratch also gives you control over sugar and sodium content, allowing for a fresher, healthier base.

This simple yet satisfying recipe relies on a few key ingredients:

• Spaghetti Pasta: One pound of traditional string pasta.
• Marinara Sauce: A 24 oz jarred sauce or 1 quart of homemade marinara sauce is ideal for a rich flavor.
• Mozzarella Cheese: Shredded for melting (Monterey Jack, Colby, Provolone, or Swiss also work well).
• Parmesan Cheese: Freshly grated or pre-grated, for topping and flavor.
• Ground Meat: One pound of ground pork, turkey, beef, chicken, breakfast pork sausage, or even sliced Kielbasa or Italian sausage.
• Water: Used to dilute the marinara sauce to your desired consistency and integrate flavors.

This spaghetti meat sauce recipe is a dependable standby that comes together quickly using pantry staples. I’ve prepared it with various ground meats – pork, turkey, and beef – all of which are usually stocked in my freezer for speedy meal solutions. The cooking process is straightforward: I typically cook the pasta in a large pot while simultaneously browning the meat in a separate skillet.

1. Bring 3 quarts of water to a rolling boil. Cook the spaghetti (durum wheat semolina) according to package directions, usually for 13-14 minutes, or until al dente. Drain, rinse lightly with cold water to prevent sticking, and toss with 2 tablespoons of olive oil. Set aside in the pot.
2. Meanwhile, in a deep skillet, sauté your chosen ground meat over medium-high heat, breaking it apart with a spoon, until it’s no longer pink and fully browned. Drain any excess grease.
3. Add the marinara sauce and 1 cup of water to the browned meat. Stir to combine and bring to a gentle simmer. Allow it to cook over low heat for at least 1 minute, letting the flavors meld.
4. Pour the simmering meat sauce over the cooked spaghetti in a large 5-quart casserole dish or slow cooker. Top generously with mozzarella and Parmesan cheeses. If using a casserole dish, you can broil it on low for a few minutes until the cheese is bubbly and lightly browned. If using a slow cooker, cook on High for 1-2 hours or Low for 3-4 hours, allowing the pasta to absorb the rich sauce and the cheeses to melt into a creamy layer.

Note: You don’t necessarily need to bake or use a slow cooker. For a quicker finish, simply combine the sauce and pasta in a large pot, top with cheeses, cover with a lid, and let it sit on a warm stove over low heat until the cheeses are melted and gooey. Serve immediately!

Freezing meat sauce, either on its own or assembled with slightly undercooked spaghetti, is a fantastic way to prepare future freezer meals. This recipe yields enough sauce for 1 lb of pasta. If you prefer smaller portions, simply prepare half the amount or freeze the full batch and thaw as needed.

1. Prepare the Spaghetti Meat Sauce as directed, but ensure the pasta is undercooked by about 2 minutes. This prevents it from becoming mushy upon reheating.
2. Transfer to a 9×13-inch disposable aluminum pan or freezer-safe container and cool completely. Cooling is crucial to minimize condensation and prevent excessive frost build-up in the freezer.
3. Cover tightly with foil or an airtight lid and freeze for up to 3 months. For deep freezing, it can last up to 6 months.
4. To reheat, thaw the casserole overnight in the refrigerator. Preheat your oven to 350°F (175°C) and bake until thoroughly hot and bubbly, typically 35-40 minutes.

Note: Meat sauce can be stored separately from pasta in the refrigerator for up to 3 days. For longer storage, always freeze it in freezer-safe containers or heavy-duty freezer bags. Thaw frozen meat sauce overnight in the fridge before reheating and tossing with freshly cooked pasta.

For convenient make-ahead meals, simply prepare the meat sauce and allow it to cool. Cook and cool your pasta, then ladle the meat sauce over it. Cover tightly and refrigerate for up to 3 days. When ready to serve, bake in a 350°F (175°C) oven for 35-40 minutes, or until heated through and bubbling.

While spaghetti meat sauce is a delicious and simple dish on its own, here are some creative ways to enhance its flavor and texture:

• Meatballs: For a twist, skip the ground meat and use homemade or frozen meatballs instead.
• Broth: Substitute water with beef or vegetable broth when cooking the pasta for an added layer of flavor.
• Cayenne: Introduce a touch of heat by stirring in a pinch of cayenne pepper or red chili pepper flakes.
• Sausage: Slice and brown your favorite Kielbasa or Italian sausage for a robust, savory addition.
• Vegetables: Breaded eggplant slices pair beautifully, reminiscent of eggplant parmigiana. Sautéed bell peppers, zucchini, or carrots can also add nutrients and flavor.
• Mushrooms: Sautéed white button or baby Portobello mushrooms blend seamlessly into the sauce, adding an earthy depth.
• Freshly grated nutmeg: A tiny pinch of nutmeg can enhance the richness of tomato-based sauces.
• White pepper: Offers a subtle peppery note without the dark specks of black pepper.
• Herbs: Fresh basil, oregano, or a bay leaf added during simmering will elevate the aroma and taste.

This versatile meaty sauce can be utilized in numerous delicious ways beyond traditional spaghetti:

• Use it as the foundation for a comforting eggplant parmigiana.
• Spread it generously over a pizza crust for a hearty, homemade pizza.
• Serve it as a rich dipping sauce for warm Garlic knots or our copycat breadsticks.
• Layer it in lasagna, baked ziti, or stuffed shells.
• Spoon it over polenta or creamy mashed potatoes for a unique twist.

Spaghetti pasta is a classic choice for meat sauce, and it’s often the preferred option in restaurants for the traditional meat sauce and spaghetti dish. Other string pastas like Angel hair or vermicelli are very similar to spaghetti and work wonderfully. However, if you don’t have string spaghetti, almost any type of pasta will work well with this robust sauce. The key is finding a shape that can hold onto the delicious sauce.

• Penne
• Ziti
• Rigatoni
• Cavatappi (corkscrew pasta)
• Elbow macaroni
• Pappardelle (flat ribbon-style pasta, great for hearty sauces)
• Tagliolini (long, thin ribbon-like pasta, similar to fettuccine)
• Rotini or Fusilli (corkscrew shapes that capture sauce well)

One pound (16 ounces) of dried pasta typically serves 8-12 servings, depending on appetites and whether it’s part of a multi-course meal or a standalone dish. A standard adult serving is often estimated at about 2 cups of cooked pasta, while children’s servings can range from 1/2 cup to 1 cup. Remember that additional toppings like meat sauce, cheese, and side dishes (like breadsticks and salad) can be very filling, so you might even be able to stretch out the servings further, making this a very economical meal.

Here are some helpful tools to make this delightful spaghetti meat sauce:

• Large Pot: For cooking the pasta to perfection.
• Disposable Foil Pans: Ideal for freezing make-ahead meals.
• Measuring Cup: For accurate ingredient proportions.
• Deep Skillet: Essential for browning the ground meat evenly.
• Strainer or Colander: For draining the pasta efficiently.
• Wooden Spoon or Spatula: For breaking up meat and stirring the sauce.

Ingredients:

Instructions for Stove Top:

• In a large pot, bring 3 quarts of water to a boil. Add spaghetti and cook for 13-14 minutes, or according to package directions until al dente. Drain, rinse with cold water, and toss with 2 tbsp of oil to prevent sticking. Place back into the pot and set aside.
• Meanwhile, in a medium-sized skillet, brown the ground meat over medium-high heat until no longer pink. Break up any large pieces. Drain off any excess fat. Add the marinara sauce and 1 cup of water (or broth). Stir to combine and simmer gently over low heat for 1-2 minutes to allow flavors to meld.
• Pour the hot meat sauce over the cooked spaghetti noodles. Top generously with mozzarella and Parmesan cheeses. Cover the pasta with a lid and let it sit over very low heat for a few minutes until the cheeses melt and become gooey. Serve immediately.

Slow Cooker Instructions (Optional for Make-Ahead/Buffet):

• Place the cooked spaghetti into the crock pot. Top with the prepared meat sauce and sprinkle with cheeses (do not stir initially – just layer). Set on High for 1 hour or Low for 3-4 hours, until heated through and cheese is melted. This is perfect for Sunday lunch or feeding a crowd!

Homemade Marinara Sauce (24 oz equivalent):

• 15 oz tomato juice (or pureed tomatoes)
• 6 oz tomato paste
• 1/2 tsp chili powder
• 1 tsp salt (scant)
• 1/2 tsp parsley flakes
• 1 tsp paprika
• 2 Tbsp sugar + 1 tsp (scant)
• 2 Tbsp + 2 tsp ketchup
• 1/2 celery stalk, finely chopped
• 1/2 onion, finely chopped
• 1/4 green pepper, finely chopped
• 2 Tbsp Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1/3 tsp pepper

Bring the tomato juice and paste to a simmer in a saucepan. Add the finely chopped celery, onion, and green pepper and continue to simmer until the vegetables are softened. Use a hand blender to puree the sauce until smooth (or leave chunky if preferred). Stir in the remaining ingredients: Parmesan cheese, chili powder, salt, parsley flakes, paprika, sugar, ketchup, garlic powder, dry mustard, and pepper. Heat thoroughly, stirring occasionally, and serve hot!

Nutrition per serving