Spaghetti Meat Sauce

Ouadie Rhabbouron

🧑‍🍳 Instructions

 

 

Step 1: Brown the Meat

 

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the ground beef (and sausage, if using) and cook, breaking it up with a wooden spoon, until it is fully browned and no pink remains.
  3. Drain off most of the excess grease/fat, leaving about 1 tablespoon for flavor.

 

Step 2: Sauté the Aromatics

 

  1. Add the diced onion to the pot with the meat and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
  2. Stir in the minced garlic and tomato paste. Cook for about 1 minute, stirring constantly. This caramelizes the tomato paste and deepens its flavor.

 

Step 3: Simmer the Sauce

 

  1. Stir in the crushed tomatoes, tomato sauce, beef broth (or water), dried oregano, dried basil, salt, pepper, sugar (if using), and bay leaf.
  2. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting to maintain a slow, gentle simmer.
  3. Partially cover the pot (leaving a slight gap for steam to escape). Simmer for at least 1.5 to 2 hours, stirring every 20-30 minutes to prevent the bottom from scorching. The longer you simmer, the richer and more complex the flavor will be.

 

Step 4: Finish and Serve

 

  1. After simmering, remove and discard the bay leaf.
  2. Taste the sauce and adjust the seasoning: add more salt, pepper, or sugar if the tomatoes are too acidic.
  3. While the sauce finishes, cook your spaghetti according to package directions. Drain, reserving about 1/2 cup of the starchy pasta water.
  4. For the best result, add the drained spaghetti directly into the sauce and toss to coat. If the sauce is too thick, add a tablespoon of reserved pasta water at a time until you reach your desired consistency.
  5. Serve immediately, garnished generously with fresh basil/parsley and grated Parmesan cheese.

 

💡 Tips for the Best Sauce

 

  • Longer Simmer = Better Flavor: While 30 minutes works in a pinch, a 90-minute to 2-hour simmer is essential for the flavors to truly meld and deepen.
  • Balance Acidity: The sugar is optional, but highly recommended. It cuts the acidic bite of the tomatoes, creating a well-rounded flavor. Alternatively, some cooks swear by adding a peeled, whole carrot to the sauce during the simmer and removing it at the end, as it adds natural sweetness.
  • Know Your Meat: For a richer, more Italian-style flavor, use a mix of ground beef and Italian sausage (mild or hot). The fennel in the sausage is a game-changer.
  • Deglaze with Wine (Optional): After sautéing the garlic and tomato paste (Step 2), pour in 1/2 cup of dry red wine (like a Cabernet Sauvignon or Pinot Noir). Scrape the bottom of the pot to lift any browned bits, and let the wine simmer until it has almost fully evaporated (about 2-3 minutes) before adding the crushed tomatoes. This adds a fantastic depth of flavor.

 

❄️ Storage & Freezing

 

  • Refrigerate: Store leftover sauce in an airtight container in the refrigerator for up to 4 days.3

     

  • Freeze: This sauce freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe bags or containers (leaving some headspace if using a jar). Freeze for up to 3-4 months. Thaw overnight in the refrigerator before reheating.

Enjoy this incredible homemade spaghetti meat sauce! It's a dish that's sure to earn you compliments and become a staple in your rotation.

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