Classic Spaghetti Meat Sauce

This recipe builds layers of flavor by browning the meat and slowly simmering the sauce to meld everything together. It’s worth the wait!

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour 30 minutes (minimum)

Ingredients

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 4 cloves garlic, minced

• 1 pound ground beef (80/20 blend for best flavor)

• 1 pound ground pork (or Italian sausage, casings removed)

• 1/2 cup dry red wine (like Chianti) or beef broth

• 2 (28-ounce) cans crushed tomatoes

• 1 (6-ounce) can tomato paste

• 1 cup beef or chicken broth

• 2 teaspoons dried oregano

• 1 teaspoon dried basil

• 1 bay leaf

• 1 whole Parmesan rind (optional, but highly recommended for depth)

• Salt and freshly ground black pepper, to taste

• 1/4 cup fresh basil or parsley, chopped (for garnish)

• 1 pound spaghetti

• Grated Parmesan cheese, for serving

Instructions

Part 1: Build the Flavor Base

1. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery (this trio is called a soffritto). Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.

2. Add Garlic: Add the minced garlic and cook for 1 more minute until fragrant.

Part 2: Brown the Meat

1. Increase the heat to medium-high. Add the ground beef and pork to the pot. Cook, breaking it up with a wooden spoon, until it’s no longer pink and is nicely browned.

2. Deglaze: Pour in the red wine (or broth). Use your spoon to scrape up all the browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol smell cooks off and the wine reduces slightly.

Part 3: Simmer the Sauce

1. Add Tomato Products: Stir in the crushed tomatoes, tomato paste, and 1 cup of broth.

2. Add Seasonings: Add the dried oregano, dried basil, bay leaf, and the Parmesan rind (if using). Season generously with salt and pepper.

3. Slow Simmer: Bring the sauce to a boil, then immediately reduce the heat to the lowest possible setting. Cover the pot with a lid slightly ajar and let it simmer gently for at least 1 hour, stirring occasionally. For the best flavor, let it go for 2-3 hours. The longer it simmers, the richer and more developed the flavor will be.

Part 4: Cook the Pasta & Serve

1. About 20 minutes before the sauce is finished, cook the spaghetti according to package directions in a large pot of well-salted water until al dente.

2. Reserve Pasta Water: Before draining, save about 1 cup of the starchy pasta water.

3. Combine: Remove the bay leaf and Parmesan rind from the finished sauce. Add the drained spaghetti directly to the pot with the meat sauce.

4. Toss: Toss the spaghetti with the sauce over low heat, adding a splash of the reserved pasta water to help the sauce cling to the pasta beautifully.

5. Serve: Serve immediately, garnished with fresh basil or parsley and plenty of grated Parmesan cheese.

🌟 Pro Tips for the Best Sauce 🌟

• The “Why” of Browning: Don’t skip browning the meat! The fond (the browned bits on the bottom of the pot) is packed with flavor and is the foundation of a great sauce.

• Double the Batch: This sauce freezes perfectly for up to 3 months. Make a double batch and freeze it in portions for easy future meals.

• No Parmesan Rind? If you have one, it adds a wonderful, savory umami depth. Just toss it in while simmering and remove it before serving.

• Texture Preference: For an extra-smooth sauce, you can use an immersion blender to pulse it a few times before adding the pasta.

• Short on Time? You can get away with a 30-minute simmer, but the flavor won’t be as deep. The longer, the better!

This is a true, comforting classic. Enjoy your homemade spaghetti meat sauce