Flavorful Weeknight Spaghetti
A quick, protein-rich spaghetti dinner with lean ground meat and a flavorful homemade tomato sauce. High in fiber, full of fresh herbs, and ready in under an hour, it’s perfect for family meals, meal prep, or swapping in zucchini noodles for a lighter twist.
Equipment
- 1 large Dutch oven or pot
- 1 wooden spoon
- 1 large pot (for boiling pasta)
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 1 lb 450g dried spaghetti noodles
- 1 lb 450g lean ground meat (beef, turkey, chicken, pork, or Italian sausage)
- 3 tbsp olive oil
- 1 cup 130g chopped onion
- 3 cloves garlic minced (about 1 tbsp)
- 2 tbsp tomato paste
- ½ tsp dried oregano
- Pinch crushed red pepper flakes
- 1 cup 236ml water, broth, or dry red wine
- 1 28oz / 794g can crushed tomatoes
- Salt to taste
- Freshly ground black pepper to taste
- Handful fresh basil leaves plus more for serving
- Grated Parmesan cheese for serving
Instructions
- Prepare and Heat the Cooking Oil: Start by placing a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 3 tablespoons of olive oil and allow it to warm for 1–2 minutes. You want the oil shimmering but not smoking. This step ensures that your ground meat will sear properly, creating a rich base of flavor for the sauce.
- Brown the Ground Meat: Once the oil is hot, add 1 pound of your chosen lean ground meat—beef, turkey, chicken, pork, or bulk Italian sausage. Use a wooden spoon to break the meat into small, even crumbles. Cook for about 8 minutes, stirring occasionally, until the meat is fully browned and no pink remains. Browning develops deep, savory flavors that are the foundation of the sauce.
- Sauté the Aromatics: Add 1 cup of chopped onion to the browned meat. Stir occasionally and cook for 4–5 minutes until the onion becomes soft and translucent. Then, add 3 minced garlic cloves (about 1 tablespoon) and continue cooking, stirring constantly for about 1 minute. The garlic should become fragrant but not burn, as burnt garlic can introduce bitterness to the sauce.
- Build the Flavor with Tomato Paste and Herbs: Stir in 2 tablespoons of tomato paste, ½ teaspoon dried oregano, and a pinch of crushed red pepper flakes. Cook for another 1–2 minutes, stirring continuously. This helps the tomato paste caramelize slightly, intensifying its sweetness and creating a richer, more complex sauce. The oregano and red pepper flakes add subtle warmth and Italian-inspired aroma.
- Add Liquid and Tomatoes: Pour in 1 cup of water, broth, or dry red wine. Use your wooden spoon to gently scrape up any browned bits stuck to the bottom of the pot—these add tremendous depth to the sauce. Then, stir in a 28-ounce can of crushed tomatoes. Season with ¾ teaspoon of salt and a generous pinch of freshly ground black pepper. Bring the mixture to a gentle simmer over medium heat.
- Simmer and Develop the Sauce: Once the sauce is simmering, reduce the heat slightly so that it continues cooking at a gentle, low simmer. Allow the sauce to cook uncovered for 25 minutes, stirring occasionally. This step allows the flavors to meld together, the sauce to thicken, and any acidity from the tomatoes to mellow. Taste periodically and adjust salt and pepper as needed. If desired, add a pinch of sugar or a parmesan rind for extra depth.
- Boil the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil (about 1 tablespoon of salt per 4–5 cups of water). Add 1 pound of dried spaghetti noodles and cook according to the package instructions, checking 1–2 minutes before the recommended cooking time. This ensures the pasta is al dente—tender but with a slight bite. Drain the pasta and set aside, reserving a small cup of pasta water in case you want to loosen the sauce.
- Incorporate Fresh Basil: Once the sauce has finished simmering, remove it from the heat. Stir in a handful of fresh basil leaves. The residual heat will gently wilt the leaves, releasing their fragrant aroma and subtle sweetness into the sauce, enhancing the overall flavor profile without overpowering it.
- Combine Pasta and Sauce: Add the drained spaghetti directly into the sauce. Toss gently with a wooden spoon or tongs to coat each strand thoroughly. Let the pasta sit in the sauce for 1–2 minutes so it absorbs some of the flavors, ensuring every bite is rich and savory. If the sauce seems too thick, add a splash of the reserved pasta water to reach your preferred consistency.
- Serve and Garnish: Transfer the spaghetti to serving plates or a large serving bowl. Sprinkle generously with freshly grated Parmesan cheese and additional fresh basil leaves, if desired. Serve immediately while hot. Encourage family or guests to twirl their spaghetti and enjoy the warm, comforting combination of tender noodles, hearty meat, and fragrant tomato sauce.
Notes
- This recipe is highly versatile; you can use beef, turkey, chicken, pork, lamb, or bulk Italian sausage depending on your preference.
- For a lower-carb option, substitute spaghetti with zucchini noodles or spaghetti squash.
- Adjust spice levels easily by varying crushed red pepper flakes.
- Using a parmesan rind while simmering the sauce adds richness and depth of flavor.
- The sauce tastes even better the next day, making it perfect for meal prep.
- Keep pasta slightly undercooked if you plan to toss it in the sauce to finish cooking.
