Easy Spaghetti With Meat Sauce Recipe (2024)

I don't understand why most pasta recipes call for boiling so much water. I never use more than will cover the pasta by an inch or so. I transfer the pasta to the sauce pan with tongs, well shy of al dente, adding the starchy, simmering pasta water little by little to bind the sauce to the pasta, keeping everything at a lively bubble. You can really control the results this way. Stirring often, from beginning to end, is crucial.

I've been making a version of this for years but I use ground veal and and red wine instead. Its amazing

#Pandemic Cooking: thank you NYT Cooking for this and the other easy pasta recipes. Since I’m a “ grounded baby boomer” I’ve had lots of time to cook and bake. I’m tired! - an easy recipe was great today. It’s certainly acceptable middle of the week cooking - who knows what day it is anyway?!It’s not the real Bolognese sauce I usually make but who cares? I did have some red wine to add before I browned the beef. I used tomato paste in the tube.

I've been making this exact same recipe with ground pork for years and it's richer tasting and better than the recipe using beef.

Just made it, with Beyond Meat's ground burger brick. Super easy, fast and tasty. I used my Dutch oven rather than a skillet where I was sure bits and pieces would hop out. I'll make it again, and if I've got mushrooms or a couple of leftover anchovies in the fridge I'll toss some of them in, too. To get depth of flavor, it's really important to let the tomato paste caramelize a bit, then scrape it up when the water is added. It's a quick, easy winner.

My friend from Bologna gave me his tips: carrot and celery as well as onion. The carrot adds all the sweetness you need. Then a little milk at the end. No spices, just pepper (and salt).My tip is not to break the ground beef up at first. Flatten it out so it covers most of the pan and then don't touch it for several minutes, then turn it over and a few minutes more. It gets nicely seared and doesn't boil in its own liquid. Only break it up when it's well seared.

I, too, use less water to cook pasta. You may need to stir the pasta while it cooks, but you end up with nice, starchy water to add to your sauce.

I hit it with a big splash of cabernet and a dollop of heavy cream in the last couple of minutes. Was so pleasantly surprised how simple and a tasty this was. New weeknight rotation recipe for sure!

Too little water results in pasta sticking together. See https://www.youtube.com/watch?v=u0p_dBCEDs4

I used jarred diced tomatoes and tomato paste to give it a bolognese boost. To the Bolognese-born, it is a style of sauce, not authentically Bologna bolognese. Read the adjective leading the recipe's title. We get the idea. And your dare was unnecessary because it doesn't claim to be thus. There are some days when a tasty dinner on the table is desired over lengthy prep.

This was disgusting. I can’t understand all the positive reviews, except many commenters made changes so are not actually commenting on this recipe. I followed the recipe exactly. The sauce is thin, pale and greasy (although I did drain off most of the fat after cooking the meat. I’m going to add jarred sauce to the leftovers.

I am by no means an expert on Italian food but I have had this sauce a few time in the restaurant as well as attempt To cook this sauce In the past. I personally enjoy this recipe and is much better than what I have ever tasted. I did however cut out the butter and used fat from the beef to cook my veggies. I also had to skim out the fat before mixing with pasta.

I make mine with ground beef . sauce add cheese splash cream boil spag mix sauce with beef. add italian seasoning. parsley and cheese to the sauce. . i use hunts meat sauce for this 3 cans 3 dollars kids love it .. i dont use my homemade sauce... its better with the canned just flavor. it with spices cheesd.

I have been making my easy bolognese with balsamic vinegar for years. Same idea, different condiment. It adds sweetness, tang/acid and an almost umami flavor. I use turkey and mushrooms for a lighter meal that still has a beefy flavor.

Those ingredients make up the Worcestershire sauce--no need to add more!

Maybe a little too much pepper. Don’t take TOO much out though.

Used Stanislaus Alta Cucina Whole Tomatoes and ground turkey, no added water, and added dried thyme, oregano, and a bay leaf. Topped w parsley, black olive and grated Parmesan. Will never use store purchased sauce again.

I've made this several times! Tonight's version was ground turkey and added about 1/2 cup chopped carrot. Used whole wheat spaghetti. I guess I was feeling "healthy" lol

Made as directed with the substitution of lean beef stew meat for ground beef. As with most sauces, I thought this dish was good when I tasted it the night it was made, but I thought it tasted great today as lunch leftovers. I'll definitely make it again, but I'll put it aside a day for all of the flavors to meld for a day the next time I make it.

a family favorite in steady weeknight rotation. works great with impossible / beyond as well.

Since you using 1# hburg, double tomato paste and Worcestershire sauce

My kids and I loved this dish but made some major changes to the recipe. We used 3/4 lb. meat and 3 oz. of tomato paste and did not add ANY water -- we didn't want to water down the richness of the sauce. We also substituted red wine instead of Worcestershire sauce. Served over pappardelle it was delicious!

More tomatoes, in some form, might be helpful. I also added some red pepper.

I made this tonight and my husband immediately said “make this one from now on!” I made a few modifications: subbed half cup white wine / half cup water for the cup of water, added bay leaf, drained fat from beef before adding tomato paste, added 1 Tbs of butter to end product, topped with fresh basil. Came out perfectly in terms of flavor and texture for the short cooking time.

1 cup water90/10 beef

This instantly became a staple on our dinner menu. I added a carrot, cream, butter and a little bit of nutmeg.

Cooked this a few times, a cup of white wine makes it sweeter and enhances the aroma! So many other options too, this is a great base recipe since it’s simpler and quicker than the other tomato meat sauces.

Used the wine for water swap. Perfect. Also, I added a handful of finely grated carrots in with the onions and cooked for a LONG time (20min). If you use GF spaghetti, package might be a little smaller - use a little less pasta water.

Made a few modifications: -Used one pound of ground beef instead of half-Used a whole can of tomato paste-Replaced water with white wine (I'm sure red wine also works well)-Increased garlic to four clovesI didn't have Worcestershire sauce but used oyster sauce instead and it worked beautifully. Would highly recommend for a weeknight rotation!

I made this according to the recipe. It was delicious.Bucatini pasta is perfect, because it soaks up the thin sauce.Can’t wait to make it again.