Spaghetti with Meat Sauce (Not Bolognese): A Hearty Homemade Classic
Looking for a comforting and rich meat sauce for pasta that doesn’t take hours or require a culinary degree? This easy spaghetti with meat sauce is just what you need. It’s not a Bolognese—it skips the milk, wine, and soffritto—and instead focuses on bold tomato flavor, fresh herbs, and lean ground beef, simmered to perfection.
Whether you’re feeding your family, prepping for the week, or just craving a bowl of pasta, this slow-simmered tomato meat sauce is a reliable go-to. Serve it with fresh egg spaghetti, and you’ve got a full-flavored, satisfying dish ready in just over an hour.
👉 Watch the full video tutorial on YouTube
Why You’ll Love This Meat Sauce for Pasta
✅ Ready in just over an hour
✅ Hearty and simple, no complicated steps
✅ Rich tomato flavor with herbs and garlic
✅ Perfect for spaghetti or any pasta
✅ Family-friendly and freezer-safe
Ingredients
For the Sauce
- 1 kg (2.2 lbs) extra-lean ground beef
- 1 kg (35 oz) crushed tomatoes
- 1 kg (35 oz) diced tomatoes
- 2 medium onions, chopped
- 4 garlic cloves, peeled and crushed
- 1 tbsp dried thyme
- 2 bay leaves
- Fresh basil leaves
- 1 tsp ground cumin
- ½ tsp ground allspice
- Salt and freshly ground black pepper, to taste
For the Pasta
- 500 g (1.1 lbs) fresh egg spaghetti
- 1 tbsp salt (for the boiling water)
- 1–2 tbsp olive oil
Garnish
- Grated Parmesan
- Fresh basil
- Optional: a bay leaf for plating
Instructions
1. Brown the Ground Beef
In a large heavy-bottomed pot over medium-high heat, add the beef directly—no oil needed. Break it apart with a spoon and cook until lightly browned.
Once the beef starts releasing its juices and rendering its fat, stir occasionally to prevent burning.
2. Add the Aromatics
Add the chopped onions and continue cooking until translucent. Add crushed garlic cloves, season with salt and pepper, and stir everything together.
This is when the aroma kicks in!
3. Build the Sauce
Add both crushed and diced tomatoes. Rinse each can with a bit of water (about ½ cup total) and pour that into the pot—this helps deglaze and builds volume.
Add dried thyme, bay leaves, cumin, allspice, and torn fresh basil. Stir and bring to a light boil.
💡 Want a deeper flavor? Consider deglazing with a splash of white wine or chicken broth after browning the beef.
4. Simmer
Lower the heat and let the sauce simmer gently for 1 hour uncovered. Stir occasionally. It should thicken and concentrate into a rich meat sauce.
This long simmer is where the flavor really develops.
5. Cook the Pasta
While the sauce finishes, bring a large pot of salted water to a boil. Add the pasta and cook until just tender — about 2 minutes once boiling resumes (if using fresh egg pasta).
Drain and toss with olive oil. Do not rinse the pasta — starch helps the sauce stick better.
6. Assemble and Serve
Mix hot pasta with a ladle or two of sauce and a spoonful of grated Parmesan. Toss well.
Plate, top with more sauce, a fresh basil leaf, and optionally a bay leaf. Serve immediately.
Substitutions and Variations
- Ground beef → Use a mix of ground beef and ground pork, or even sweet Italian sausage for added richness.
Try this version if you loved our Pasta alla Zozzona for its bold flavor. - Allspice → Replace with a pinch of nutmeg for warmth, or skip if you prefer a purer tomato profile.
- Fresh basil → Use 1 tsp of dried basil if you don’t have fresh.
- Tomatoes → You can use passata or tomato purée if crushed tomatoes aren’t available.
Tips for the Best Spaghetti Meat Sauce
- Simmer low and slow — 1 hour minimum is ideal for flavor development.
- Don’t rinse pasta — starch = cling!
- Add a pinch of sugar — balances the acidity of the tomatoes.
- Cook the onions slowly — caramelizing them adds sweetness.
FAQs
Is this meat sauce the same as Bolognese?
No. Bolognese typically includes milk, white wine, and a mirepoix (onion, carrot, celery). This version skips all that for a simpler, more tomato-forward flavor.
Can I freeze this meat sauce?
Absolutely. Let it cool fully, portion it out, and freeze for up to 3 months.
What pasta works best?
Spaghetti is the classic. But penne, rigatoni, fusilli, or even stuffed pasta like ricotta-stuffed shells pair well.
What can I serve it with?
This dish is great with homemade garlic butter toast or Parisian potatoes for a heartier meal.
More Recipes to Try
Love this recipe? You’ll also enjoy:
- 🍝 Ultimate Guide to Homemade Pasta Recipes
- 🍅 Homemade Tomato Sauce with Fresh Tomatoes
- 🧀 Creamy Mozzarella Parmesan Pasta
- 🧁 Easy and Decadent Chocolate Desserts
- 🥞 Perfect Brunch Recipes
- 🍨 No-Churn Dark Chocolate Ice Cream
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Spaghetti with Meat Sauce (Not Bolognese): A Hearty Homemade Classic
Ingredients
For the Sauce
- 1 kg 2.2 lbs extra-lean ground beef
- 1 kg 35 oz crushed tomatoes
- 1 kg 35 oz diced tomatoes
- 2 medium onions chopped
- 4 garlic cloves peeled and crushed
- 1 tbsp dried thyme
- 2 bay leaves
- Fresh basil leaves
- 1 tsp ground cumin
- ½ tsp ground allspice
- Salt and freshly ground black pepper to taste
For the Pasta
- 500 g 1.1 lbs fresh egg spaghetti
- 1 tbsp salt for the boiling water
- 1 –2 tbsp olive oil
Garnish
- Grated Parmesan
- Fresh basil
- Optional: a bay leaf for plating
Instructions
- In a large heavy-bottomed pot over medium-high heat, add the beef directly—no oil needed. Break it apart with a spoon and cook until lightly browned.
- Once the beef starts releasing its juices and rendering its fat, stir occasionally to prevent burning.
- Add the chopped onions and continue cooking until translucent. Add crushed garlic cloves, season with salt and pepper, and stir everything together.
- Add both crushed and diced tomatoes. Rinse each can with a bit of water (about ½ cup total) and pour that into the pot—this helps deglaze and builds volume.
- Add dried thyme, bay leaves, cumin, allspice, and torn fresh basil. Stir and bring to a light boil.
- Lower the heat and let the sauce simmer gently for 1 hour uncovered. Stir occasionally. It should thicken and concentrate into a rich meat sauce.
- This long simmer is where the flavor really develops.
- While the sauce finishes, bring a large pot of salted water to a boil. Add the pasta and cook until just tender — about 2 minutes once boiling resumes (if using fresh egg pasta).
- Drain and toss with olive oil. Do not rinse the pasta — starch helps the sauce stick better.
- Mix hot pasta with a ladle or two of sauce and a spoonful of grated Parmesan. Toss well.
- Plate, top with more sauce, a fresh basil leaf, and optionally a bay leaf. Serve immediately.
Video
Notes
Substitutions and Variations
- Ground beef → Use a mix of ground beef and ground pork, or even sweet Italian sausage for added richness.
Try this version if you loved our Pasta alla Zozzona for its bold flavor. - Allspice → Replace with a pinch of nutmeg for warmth, or skip if you prefer a purer tomato profile.
- Fresh basil → Use 1 tsp of dried basil if you don’t have fresh.
- Tomatoes → You can use passata or tomato purée if crushed tomatoes aren’t available.
Tips for the Best Spaghetti Meat Sauce
- Simmer low and slow — 1 hour minimum is ideal for flavor development.
- Don’t rinse pasta — starch = cling!
- Add a pinch of sugar — balances the acidity of the tomatoes.
- Cook the onions slowly — caramelizing them adds sweetness.
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