Prep time: 15 minutes | Cook time: 1 hour 30 minutes | Total time: 1 hour 45 minutes
Serves: 6
This recipe isn’t meant to be “authentic” Italian; it’s a beloved American classic. The key is a long, slow simmer to develop deep, comforting flavors.
Ingredients:
For the Meat Sauce:
- 1 lb ground beef (80/20 blend for best flavor)
- 1 small onion, finely diced
- ½ cup green bell pepper, finely diced
- 3-4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 cups beef broth or water
- 2 tbsp Italian seasoning
- 2 bay leaves
- 1 tbsp granulated sugar (to balance acidity)
- 2 tsp Worcestershire sauce (secret ingredient!)
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Rest:
- 1 lb spaghetti
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped (for garnish)
Instructions:
1. Build the Flavor Base:
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the diced onion and green pepper. Sauté for 5-6 minutes, until softened.
- Add the ground beef, breaking it up with a spoon. Cook until no longer pink. Drain off most of the excess fat.
2. Create the Sauce:
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for another 2 minutes, stirring constantly. This cooks out the raw taste and adds richness.
- Pour in the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, sugar, and Italian seasoning. Add the bay leaves. Stir well to combine.
3. Simmer (This is the most important step!):
- Bring the sauce to a boil, then immediately reduce the heat to the lowest possible setting.
- Cover the pot with a lid slightly ajar to allow steam to escape. Let it simmer gently for at least 1 hour, stirring occasionally. For best results, let it go for 2-3 hours. The sauce will thicken and the flavors will meld beautifully.
4. Cook the Spaghetti:
- Just before the sauce is finished, bring a large pot of generously salted water to a rolling boil.
- Add the spaghetti and cook according to package directions until al dente (firm to the bite).
- Reserve about ½ cup of the starchy pasta water before draining.
5. Combine and Serve:
- Remove the bay leaves from the sauce. Taste and adjust seasoning with salt and pepper.
- Add the drained spaghetti directly to the pot of sauce. Use tongs to toss everything together, adding a splash of the reserved pasta water if needed to help the sauce cling to the noodles.
- Serve immediately, garnished generously with grated Parmesan cheese and fresh parsley.
