Description:
This old-school spaghetti is a nostalgic, comforting meal made with slow-simmered meat sauce, herbs, and tomatoes, just like the Italian-American family recipes from the 1950s. Simple ingredients, deep flavor — no shortcuts.
Ingredients
For the Meat Sauce:
- 1 lb (450 g) ground beef (or half beef, half pork)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 2 tbsp tomato paste
- 1 tsp sugar (balances acidity)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme (optional)
- ½ tsp chili flakes (optional, for a little heat)
- Salt and black pepper to taste
- 1 bay leaf
- ½ cup (120 ml) water or red wine
For the Spaghetti:
- 12 oz (340 g) dried spaghetti
- Salt (for boiling water)
- Fresh parsley or basil (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Brown the Meat:
Heat olive oil in a large skillet or saucepan over medium heat.
Add ground beef and cook until browned, breaking it up with a spoon (5–7 minutes).
Drain excess fat if needed. - Add Aromatics:
Stir in onions and garlic. Sauté until soft and fragrant (about 3 minutes). - Add Tomato Base:
Stir in crushed tomatoes, tomato sauce, and tomato paste.
Mix well to combine. - Season the Sauce:
Add sugar, basil, oregano, thyme, salt, pepper, and bay leaf.
Pour in water or red wine. Stir well. - Simmer Slowly:
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until thickened and rich in flavor. - Cook the Pasta:
Boil spaghetti in salted water until al dente. Drain well. - Combine and Serve:
Toss the pasta with the sauce or spoon the sauce generously over it.
Garnish with parsley or basil and top with Parmesan cheese.
Tips:
- The longer you simmer the sauce, the deeper the flavor.
- Add a splash of red wine or Worcestershire sauce for richness.
- Great for leftovers — it tastes even better the next day!