Here’s a classic Spaghetti with Ground Beef recipe—rich, meaty, and perfect for a quick family dinner 🍝🥩
Ground Beef Spaghetti (Serves 4)
Ingredients
- 400 g (14 oz) spaghetti
- 500 g (1 lb) ground beef
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can (400 g / 14 oz) crushed tomatoes or tomato puree
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil (optional)
- ½ tsp red pepper flakes (optional)
- Salt & freshly ground black pepper, to taste
- 2 tbsp olive oil
- Optional: grated Parmesan cheese for serving
Instructions
- Cook the spaghetti
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions until al dente.
- Drain and set aside, reserving ½ cup pasta water.
- Cook the beef
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Add ground beef, season with salt and pepper, and cook until browned, breaking up large chunks.
- Make the sauce
- Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes.
- Simmer 10–15 minutes, stirring occasionally.
- Adjust thickness with reserved pasta water if needed.
- Combine with spaghetti
- Toss cooked spaghetti into the sauce until well coated.
- Taste and adjust seasoning.
- Serve
- Plate spaghetti and sprinkle with grated Parmesan.
- Optional: garnish with fresh basil or parsley.
Tips
- Use lean ground beef to avoid excess grease
- Simmer the sauce for at least 10 minutes for deeper flavor
- Reserve pasta water to loosen the sauce without watering it down
Variations
- Cheesy: Stir in a handful of shredded mozzarella before serving
- Veggie boost: Add diced carrots, zucchini, or bell peppers to the sauce
- Herby: Use fresh basil or parsley for extra aroma
I can also give a one-pan version where the spaghetti cooks directly in the beef-tomato sauce for extra flavor and less cleanup.
Do you want me to do that?
