This isn't just a jar of sauce poured over noodles—this is the kind of spaghetti that tastes like home. The secret to this recipe lies i...
This isn't just a jar of sauce poured over noodles—this is the kind of spaghetti that tastes like home. The secret to this recipe lies in how we treat the meat: by searing the beef first and then simmering the sauce slowly, we achieve a rich, deep flavor profile and ground beef that stays incredibly tender and juicy. It’s the ultimate comfort food meal.
Ingredients:
The Meat & Aromatics
1 ½ lbs Ground beef (80/20 blend is best for flavor)
1 ½ cups Onion, chopped (yellow or white)
1 small Green bell pepper, finely chopped
1 tbsp Minced garlic
1 ½ tsp Salt
½ tsp Black pepper
The Sauce
1 (28 oz) Can crushed tomatoes
1 (16 oz) Can tomato sauce
1 (6 oz) Can tomato paste
1 tbsp Italian seasoning (dried oregano/basil blend)
½ tsp Granulated sugar (to balance the acidity)
For Serving
16 oz Spaghetti noodles
2 tbsp Fresh parsley, finely chopped
Grated Parmesan cheese
Instructions:
1. Brown the Beef Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and season generously with the salt and pepper. Use a wooden spoon to break the meat into small crumbles. Cook just until lightly browned.
The Secret: Do not overcook the meat here. Once browned, use a slotted spoon to transfer the beef to a separate plate. This prevents it from becoming tough while the vegetables sauté.
2. Sauté the Aromatics Drain most of the fat from the pot, leaving about 2 tablespoons behind for flavor (if the beef was lean, you may need to add a splash of olive oil). Reduce heat to medium-low. Add the chopped onion, green bell pepper, and garlic. Sauté for about 7 minutes, or until the onions are soft and translucent.
3. Simmer the Sauce Return the cooked beef to the pot. Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and sugar. Increase heat to bring the mixture to a boil, then immediately reduce to a low simmer.
Cover: Leave the pot uncovered.
Time: Simmer for 1 hour, stirring occasionally to prevent sticking.
Taste test: After an hour, taste the sauce and add a pinch more salt or herbs if needed.
4. Cook the Pasta & Serve When the sauce is nearly done, boil the spaghetti in a large pot of well-salted water according to package directions (al dente is best). Drain the pasta well.
To Assemble: You can either ladle the sauce over individual bowls or toss the spaghetti directly into the sauce pot for even coating.
Garnish: Sprinkle with fresh parsley and serve with plenty of grated Parmesan.
Tips for Success
Why Sugar? Canned tomatoes can sometimes be acidic or metallic tasting. The small amount of sugar neutralizes the acid, making the sauce taste smoother and richer without making it "sweet."
The Simmer: Simmering uncovered allows the excess water to evaporate, thickening the sauce naturally and intensifying the tomato flavor.
Leftovers: Like stews and chilis, this sauce often tastes even better the next day as the flavors have more time to meld.
