Go Back

Homemade Spaghetti Meat Sauce

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

Sauce
  • 1 tbsp. olive oil
  • 1 pound lean ground beef
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 (14 ½ oz.) cans of diced tomatoes
  • 1 (6 oz.) can of tomato paste
  • 1 (8 oz.) can of tomato sauce
  • 1 (6 oz.) can of olives drained and chopped
  • 1 (4 oz.) can of mushrooms drained and chopped
  • 1 ½ cups water
  • 1 ½ teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon sugar
Spaghetti
  • 1 package of spaghetti
  • 2 tablespoons butter
Garnish
  • ¼ cup shaved or shredded Parmesan cheese
  • 1 small chopped zucchini squash
  • fresh parsley
  • red pepper flakes

Method
 

Sauce
  1. Heat olive oil in deep pot over medium high heat.
  2. Add the crumbled beef and chopped onions and garlic. Cook for about 3 minutes or until light golden brown and onions and garlic are tender. Skim off excess fat.
  3. Add remaining ingredients; cover. I use my rice pot and slow cook for 2 hours, but you can also use a dutch oven and simmer for 1 ½ hours; partially covered. Simmer until sauce is thick. Stir occasionally during cooking.
  4. Serve warm with cooked spaghetti. I like angle hair for serving my meat sauce, but spaghetti is always a favorite too!
Spaghetti
  1. Cook spaghetti in large kettle of boiling salted water according to package instructions
  2. Stir in butter. Plate and ladle sauce over the spaghetti. Sprinkle shaved Parmesan and chopped zucchini and maybe a little cracked pepper with parsley at the side