There are some meals that just feel like a warm hug in a bowl, and for me, a generous plate of spaghetti with a rich, slow-simmered meat sauce is at the top of that list. It’s the kind of dinner that fills the kitchen with an incredible aroma and brings everyone to the table without a second call. This isn’t just any meat sauce; it’s a recipe I’ve tweaked and perfected over the years, balancing the rich savouriness of the beef with the sweetness of tomatoes and a secret ingredient or two that makes all the difference. This is my go-to recipe when I need something that feels both special and straightforward.

What makes this spaghetti with meat sauce recipe stand out is the depth of flavour we build from the very beginning. We’re not just browning mince; we’re creating layers of taste by slowly softening the onions, carrots, and celery – the classic Italian ‘soffritto’ – before anything else touches the pan. This creates a sweet, aromatic base that infuses the entire sauce. The result is a sauce that clings beautifully to every strand of spaghetti, with tender beef mince, a hint of garlic, and a touch of basil that brings it all together. It’s a wonderful meal for a chilly weeknight, a relaxed weekend dinner, or anytime you want to serve something that always gets compliments.

Recipe Overview

This spaghetti with meat sauce recipe is all about developing a deep, savoury flavour that feels like it’s been simmering for hours, but actually comes together in under 60 minutes. The sauce is rich and hearty, with a beautiful texture from the finely chopped vegetables and tender beef mince. I’ve found that adding a tiny splash of balsamic vinegar at the end really brightens up the tomato flavour without being overpowering. It’s a little trick that elevates the whole dish.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Spaghetti With Meat Sauce Recipe

• Genuine Flavour: The sauce has a robust, meaty flavour balanced by the natural sweetness of carrots and slow-cooked onions. A hint of dried oregano and fresh basil adds a lovely aromatic quality that is just irresistible.
• Ready in an Hour: From chopping the veg to serving up, this entire meal is on the table in about 60 minutes, making it achievable even on a busier evening.
• Flexible Recipe: You can easily swap the beef mince for turkey or pork, or even a plant-based alternative. Feel free to add other vegetables like mushrooms or finely diced courgette along with the onions.
• Great for Family Dinners: This is a wonderful dish for a relaxed family meal. It’s hearty, satisfying, and the kind of food that encourages conversation around the dinner table.
• Family Tested: My kids absolutely adore this meal. They love watching the cheese get gloriously melty on top. It’s one of the few dinners where there are never any leftovers!

Spaghetti With Meat Sauce Recipe

⏱️ 15 min prep  •  🍳 60 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this spaghetti recipe, using good quality ingredients makes a noticeable difference. I always opt for canned plum tomatoes, specifically the Mutti brand if I can find it, as their sweetness and low acidity are superb. We’ll be crushing them by hand for a more rustic texture in the sauce.

• For the Meat Sauce:
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince (10-15% fat)
• 150ml dry red wine (like Merlot or Chianti) – optional, can substitute with beef stock
• 2 x 400g tins of plum tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp sugar (to balance the acidity of the tomatoes)
• 1 tsp balsamic vinegar
• A small handful of fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste
• To Serve:
• 400g dried spaghetti
• Freshly grated Parmesan cheese

Sara’s Tip: Don’t be tempted to skip the carrot and celery! They might seem like minor additions, but they form the ‘soffritto’ base which is crucial for building a deep, complex flavour profile in your sauce. Chopping them very finely helps them melt into the sauce beautifully.

How to Make Spaghetti With Meat Sauce

The process for this recipe is straightforward. We focus on building flavour in stages, starting with the vegetables, then the meat, and finally letting the sauce simmer to allow all those wonderful tastes to meld together.

1. Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook gently for 10-12 minutes, stirring occasionally, until the vegetables are very soft and the onion is translucent. This slow cooking step is key to developing a sweet base.
2. Add Garlic and Mince: Add the minced garlic and cook for another minute until fragrant. Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-7 minutes, stirring, until the mince is browned all over. Make sure to get some nice caramelisation on the meat.
3. Deglaze and Add Tomatoes: If using, pour in the red wine and let it bubble away, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by about half. Tip the tinned plum tomatoes into the pan, crushing them with the back of your spoon. Stir in the tomato purée, dried oregano, bay leaf, and sugar.
4. Simmer the Sauce: Season generously with salt and pepper. Bring the sauce to a gentle bubble, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour if you have the time. The longer it simmers, the richer the flavour will be. I find that stirring it every 10-15 minutes prevents it from sticking.
5. Finish the Sauce: Once the sauce has thickened nicely, remove the bay leaf. Stir in the balsamic vinegar and the torn fresh basil leaves. Taste and adjust the seasoning if needed.
6. Cook the Spaghetti: While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the packet instructions until al dente (firm to the bite). This is a crucial step for great pasta, as explained by experts at Serious Eats; the water should taste like the sea.
7. Combine and Serve: Just before draining the pasta, scoop out a mugful of the starchy pasta water. Drain the spaghetti and return it to the pot. Add a few large spoonfuls of the meat sauce to the spaghetti and a splash of the reserved pasta water. Toss everything together vigorously for a minute – the starchy water helps the sauce emulsify and cling to every strand. Serve immediately in warm bowls, topped with extra meat sauce and a generous grating of Parmesan cheese.

Tips From My Kitchen

• Temperature Control: When browning the mince, ensure your pan is hot enough. This creates a good sear on the meat, known as the Maillard reaction, which adds a huge amount of flavour. If the pan isn’t hot, the meat will steam instead of brown.
• The Secret Step: Don’t skip adding a splash of the starchy pasta water to the final dish. I learned that this is the key to creating a silky, restaurant-quality sauce that coats the pasta perfectly rather than sitting in a puddle at the bottom of the bowl. If you’re looking for other great pasta dishes, my Garlic Parmesan Chicken Pasta Recipe uses the same technique.
• Make-Ahead: The meat sauce can be made up to 3 days in advance and stored in the fridge. In fact, the flavour often improves overnight! Just reheat it gently on the hob before you cook the pasta.
• Storage: Store any leftover spaghetti with meat sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan with a splash of water to loosen it up.

Equipment You’ll Need

You don’t need any fancy gadgets for this spaghetti recipe, just a few kitchen essentials.

• Large, heavy-bottomed pan or Dutch oven
• Large pot for boiling pasta
• Colander
• Wooden spoon or spatula
• Tongs or a pasta fork for serving

Common Mistakes to Avoid

• Overcrowding the pan: When you add the mince, make sure your pan is large enough to hold it in a relatively thin layer. If the pan is too crowded, the mince will steam and turn grey instead of browning properly, which means you’ll miss out on a lot of flavour.
• Not simmering long enough: Rushing the simmering time is a common mistake. Giving the sauce at least 30 minutes on a low heat is essential for the flavours to develop and the sauce to thicken. The longer, the better.
• Under-salting the pasta water: This is the only chance you have to season the pasta itself. A bland pasta will make the whole dish taste flat, no matter how flavourful your sauce is. Be generous with the salt!

Delicious Variations to Try

While this recipe is fantastic as it is, it’s also a great base for customisation. Here are a few ideas I’ve tried and loved.

• Spicy Version: Add 1/2 teaspoon of dried chilli flakes along with the garlic for a gentle, warming heat that complements the rich sauce.
• Vegetarian Option: For a meat-free version, replace the beef mince with 300g of finely chopped mushrooms (chestnut or portobello work well) and one 400g tin of brown or green lentils, drained. Add them after the soffritto and cook until the mushrooms have released their liquid.
• Different Protein: This sauce works beautifully with pork mince, or a 50/50 mix of beef and pork. Turkey mince is a great leaner option, too. Just be sure to cook it through properly. For more protein ideas, you might enjoy these Healthy Chicken Recipes.

What to Serve With Spaghetti With Meat Sauce

A great bowl of pasta is a meal in itself, but a few simple sides can round it out perfectly.

• Garlic Bread: A classic for a reason! It’s ideal for mopping up every last bit of that delicious sauce from the plate.
• Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh, acidic contrast to the richness of the meat sauce. Think rocket, cherry tomatoes, and a simple lemon dressing.
• Wine Pairing: A medium-bodied Italian red wine like a Chianti Classico or a Barbera works wonderfully, as its acidity cuts through the richness of the sauce.

Frequently Asked Questions

Spaghetti With Meat Sauce Recipe

A classic and rich meat sauce simmered to perfection with aromatic vegetables and herbs, served over al dente spaghetti. This hearty Italian-American dish is a comforting and satisfying meal for any night of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 880

Ingredients Method Notes

Ingredients

  

For the Meat Sauce

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 carrots finely chopped
• 2 celery sticks finely chopped
• 2 cloves garlic minced
• 500 g lean beef mince 10-15% fat
• 150 ml dry red wine like Merlot or Chianti - optional, can substitute with beef stock
• 2 x 400g tins of plum tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp sugar to balance the acidity of the tomatoes
• 1 tsp balsamic vinegar
• A small handful of fresh basil leaves torn
• Salt and freshly ground black pepper to taste

To Serve

• 400 g dried spaghetti
• Freshly grated Parmesan cheese

Method

 

1. Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook gently for 10-12 minutes, stirring occasionally, until the vegetables are very soft and the onion is translucent. This slow cooking step is key to developing a sweet base.
2. Add Garlic and Mince: Add the minced garlic and cook for another minute until fragrant. Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-7 minutes, stirring, until the mince is browned all over. Make sure to get some nice caramelisation on the meat.
3. Deglaze and Add Tomatoes: If using, pour in the red wine and let it bubble away, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by about half. Tip the tinned plum tomatoes into the pan, crushing them with the back of your spoon. Stir in the tomato purée, dried oregano, bay leaf, and sugar.
4. Simmer the Sauce: Season generously with salt and pepper. Bring the sauce to a gentle bubble, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour if you have the time. The longer it simmers, the richer the flavour will be. I find that stirring it every 10-15 minutes prevents it from sticking.
5. Finish the Sauce: Once the sauce has thickened nicely, remove the bay leaf. Stir in the balsamic vinegar and the torn fresh basil leaves. Taste and adjust the seasoning if needed.
6. Cook the Spaghetti: While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the packet instructions until al dente (firm to the bite). This is a crucial step for great pasta, as explained by experts at Serious Eats; the water should taste like the sea.
7. Combine and Serve: Just before draining the pasta, scoop out a mugful of the starchy pasta water. Drain the spaghetti and return it to the pot. Add a few large spoonfuls of the meat sauce to the spaghetti and a splash of the reserved pasta water. Toss everything together vigorously for a minute – the starchy water helps the sauce emulsify and cling to every strand. Serve immediately in warm bowls, topped with extra meat sauce and a generous grating of Parmesan cheese.

Notes

The meat sauce can be made in advance and stored in the fridge for up to 3 days or frozen for up to 3 months. The flavour often improves overnight.

I truly hope you enjoy making this Spaghetti with Meat Sauce recipe. It’s a staple in my kitchen for its dependable, delicious results and the joy it brings to the dinner table. If you give it a try, I would love for you to leave a comment below and let me know how it turned out for you. Happy cooking!
– Sara