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Classic Spaghetti With Meat Sauce Recipe

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.