Description: This is not your average spaghetti! This recipe yields a deeply flavorful and satisfying spaghetti with a rich, homemade meat sauce. It’s perfect for a family dinner, a casual gathering, or anytime you’re craving classic comfort food. Made with fresh ingredients and simmered to perfection, this spaghetti sauce is far superior to anything you’ll find in a jar. Get ready for rave reviews – this is the best non-baked spaghetti you’ll ever make!
Ingredients:
- 2 lbs Ground Chuck (80/20 blend recommended for flavor)
- 3 tbsp Olive Oil, extra virgin
- 1 Large Onion (or 2 medium), finely diced
- 1 Green Bell Pepper, finely diced
- 5 cloves Fresh Garlic, minced
- 1 (28 oz) can Diced Tomatoes, undrained
- 1 (28 oz) can Crushed Tomatoes
- 2 (15 oz) cans Tomato Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Minced Fresh Parsley (or 2 teaspoons dried)
- 1 tsp Dried Sweet Basil
- 1 tsp Italian Seasoning
- 1 tsp Dried Oregano
- 1 tsp Sea Salt (or to taste)
- ½ tsp Black Pepper (freshly ground recommended)
- 1 tbsp Olive oil (for pasta water)
- 1 lb Spaghetti Pasta
Preparation:
Step 1: Dice the onion and green bell pepper into small, uniform pieces. Mince the garlic finely. Having all your ingredients prepped and ready to go before you start cooking will make the process smoother and more enjoyable. Step 2: In an extra-large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium heat. The skillet should be large enough to accommodate all the ingredients comfortably. A Dutch oven is ideal as it distributes heat evenly and retains it well, resulting in a richer flavor during simmering. Step 3: Add the diced onions and green bell peppers to the heated skillet. Cook for approximately 5-7 minutes, or until the onions become translucent and softened, and the peppers are slightly tender. Stir frequently to prevent burning. The vegetables should release their aroma, creating a flavorful base for the sauce. Step 4: Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic should be lightly golden and aromatic. Step 5: Add the ground chuck to the skillet. Break it apart with a spoon or spatula. Cook the ground chuck over medium-high heat until it is fully browned. Stir frequently to ensure even cooking and prevent sticking. Step 6: Once the ground chuck is browned, carefully drain off any excess grease. This step is crucial to prevent the sauce from becoming too oily. Using a colander or carefully tilting the skillet while holding back the meat with a spatula works well. Discard the grease properly. Step 7: Add all the seasonings and spices: garlic powder, onion powder, minced parsley, dried sweet basil, Italian seasoning, dried oregano, sea salt, and black pepper. Stir well to ensure the spices are evenly distributed throughout the browned ground chuck. This step infuses the meat with flavor, creating a complex and aromatic sauce. Step 8: Add the diced tomatoes (undrained) and crushed tomatoes to the skillet. Stir well to combine. The acidity of the tomatoes helps to tenderize the meat and add depth of flavor to the sauce. Step 9: Finally, add the tomato sauce to the skillet. Stir thoroughly to ensure all the ingredients are well combined. Bring the sauce to a gentle simmer. Step 10: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 1 hour, or up to 3 hours for an even richer flavor. Stir occasionally to prevent sticking and scorching. The longer the sauce simmers, the more the flavors will meld together, resulting in a more complex and satisfying sauce. If the sauce becomes too thick, add a little water or broth to thin it out. Step 11: While the sauce is simmering, cook the spaghetti pasta according to package directions. In a large pot, bring water to a rolling boil. Add 1 tablespoon of olive oil to the boiling water to prevent the pasta from sticking together. Step 12: Add the spaghetti pasta to the boiling water and cook until al dente, which means “to the tooth” in Italian. This indicates that the pasta should be firm and slightly resistant when bitten. Overcooked pasta can become mushy. Usually, al dente is reached at about 7-8 minutes, but refer to the package directions for specific cooking times. Step 13: Once the spaghetti is cooked al dente, drain the water off carefully. Do not rinse the pasta, as the starch on the surface helps the sauce adhere to it. Step 14: Add the cooked spaghetti to the skillet with the meat sauce. Toss to coat the pasta evenly with the sauce. Alternatively, you can serve the spaghetti in bowls and top with a generous portion of meat sauce.
Why You Will Love This Recipe:
This recipe elevates classic spaghetti with a homemade sauce that’s bursting with flavor. Unlike store-bought sauces, this recipe uses fresh ingredients and a slow simmering process to create a rich and complex taste. The blend of ground chuck, aromatic vegetables, and carefully selected spices results in a truly unforgettable spaghetti experience. It’s incredibly satisfying, easy to customize, and perfect for feeding a crowd. You’ll love the depth of flavor and the comforting aroma that fills your kitchen as it simmers. Plus, knowing you made it from scratch will give you a sense of pride and accomplishment!
Cooking Rating:
Easy-Medium
Serving Suggestions:
- Serve hot with a generous sprinkle of freshly grated Parmesan cheese.
- Accompany with a side of crusty garlic bread for soaking up the delicious sauce.
- A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
- For a heartier meal, serve with roasted vegetables such as broccoli, carrots, or zucchini.
- Add a dollop of ricotta cheese on top of each serving for extra creaminess.
- Pair with a glass of red wine, such as Chianti or Merlot, to enhance the flavors of the meal.
Tips:
- For a spicier sauce, add a pinch of red pepper flakes to the skillet along with the other seasonings.
- To add more vegetables to the sauce, consider including diced carrots, celery, or mushrooms.
- If you prefer a smoother sauce, use an immersion blender to partially blend the sauce before simmering.
- To save time, you can use pre-minced garlic, but freshly minced garlic will provide a more robust flavor.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a leaner sauce, use ground turkey or chicken instead of ground chuck.
- Don’t overcook the pasta! Al dente is the key to a perfect spaghetti dish.
- A bay leaf added during simmering will enhance the depth of flavor of the sauce. Remember to remove it before serving.
- If you like a sweeter sauce, add a teaspoon of sugar or honey to balance the acidity of the tomatoes.
- Taste the sauce throughout the simmering process and adjust the seasonings as needed.
Prep Time:
20 minutes
Cook Time:
1 hour 15 minutes (including simmering)
Total Time:
1 hour 35 minutes
Nutritional Information:
(Approximate per serving, based on 6 servings. Values may vary based on specific ingredients and portion sizes.)
- Calories: 650-750
- Protein: 40-45g
- Sodium: 800-1000mg (depending on salt added)
Conclusion:
This Hearty Homemade Spaghetti with Rich Meat Sauce is a guaranteed crowd-pleaser. It’s a classic comfort food that’s elevated by the use of fresh ingredients and a patient simmering process. The result is a deeply flavorful and satisfying meal that’s perfect for any occasion. Give this recipe a try, and you’ll never go back to jarred sauce again! Enjoy!
Questions and Answers:
Q1: Can I make this recipe vegetarian?
A1: Absolutely! To make this recipe vegetarian, simply omit the ground chuck and substitute it with a plant-based meat alternative, such as crumbled tempeh or a mixture of cooked lentils and walnuts. You can also add more vegetables like mushrooms, zucchini, or eggplant to enhance the flavor and texture.
Q2: How can I thicken the sauce if it’s too thin?
A2: If your sauce is too thin, there are several ways to thicken it. You can simmer it for a longer period to allow the excess liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the sauce and simmer for a few minutes until thickened. Another option is to add a tablespoon of tomato paste and stir until dissolved.
Q3: Can I freeze the leftover spaghetti sauce?
A3: Yes, the leftover spaghetti sauce freezes very well. Allow the sauce to cool completely before transferring it to freezer-safe containers or freezer bags. Be sure to leave some headspace in the containers to allow for expansion during freezing. The sauce can be stored in the freezer for up to 3 months. When ready to use, thaw the sauce overnight in the refrigerator or microwave it on low power until thawed.
Q4: How do I prevent the pasta from sticking together after draining?
A4: To prevent the pasta from sticking together after draining, add a tablespoon of olive oil to the boiling water while cooking the pasta. Stir the pasta occasionally during cooking to prevent it from clumping. After draining, do not rinse the pasta, as the starch on the surface helps the sauce adhere to it. If you’re not serving the pasta immediately, toss it with a little olive oil to prevent it from sticking.
Q5: What kind of cheese goes best with this spaghetti dish?
A5: The classic choice for spaghetti is freshly grated Parmesan cheese. Its salty, nutty flavor complements the richness of the meat sauce perfectly. Other good options include Pecorino Romano cheese, which has a sharper, more intense flavor, or a sprinkle of ricotta cheese for extra creaminess. You can also experiment with a blend of different cheeses to create a unique flavor profile.
