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The Best Spaghetti I’ve Made That’s Not Baked
Spaghetti Meat Sauce Recipe
Introduction
Few things bring as much comfort as a hearty plate of spaghetti drenched in rich, savory meat sauce.
This recipe isn’t your average spaghetti—it’s a carefully crafted blend of spices, aromatics, and slow-simmered tomato goodness.
Unlike baked spaghetti dishes, this one is all about letting the sauce shine in its purest, stovetop form, coating each strand of pasta with flavor.
Ingredients
The best spaghetti I’ve made that’s not baked
Spaghetti meat sauce recipe
2lbs of ground chuck
1 can of diced tomatoes
1 can of crushed tomatoes
2 cans tomato sauce
3 table spoon of olive oil
5 cloves of fresh garlic
1 large onion or 2 medium onions
1 green pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoon of minced parsley
1 teaspoon dried sweet basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper
Instructions
Start by heating the olive oil in an extra-large pot or deep skillet over medium heat. Add finely chopped onions and green pepper.
sautéing until they become tender and fragrant. The combination of these two vegetables forms a flavorful base that sets the tone for the rest of the sauce.
Once the vegetables have softened, add the freshly minced garlic and sauté for an additional minute, making sure it doesn’t burn.
Garlic brings out a rich depth that enhances the tomato-based sauce, adding warmth and complexity.
Next, add the ground chuck to the pot, breaking it up as it cooks. Stir frequently to ensure even browning and prevent clumping.
Cook the beef thoroughly until no pink remains, allowing it to absorb the flavors of the garlic, onion, and pepper.
After the meat has browned, carefully drain any excess grease to keep the sauce from becoming oily.
Return the meat to the pot and stir in the diced tomatoes, crushed tomatoes, and tomato sauce. The mix of textures from the different tomato products creates a thick, hearty base.
Add the seasonings: garlic powder, onion powder, parsley, basil, oregano, Italian seasoning, sea salt, and black pepper.
Stir everything together thoroughly so the flavors are well-distributed. The combination of dried and fresh herbs builds layers of flavor in every bite.
Bring the sauce to a simmer, then reduce the heat to low. Cover the pot partially and let it cook slowly for at least 30 to 45 minutes, stirring occasionally.
The longer it simmers, the richer and deeper the flavors become, transforming simple ingredients into something extraordinary.
Once the sauce has thickened and developed its full flavor, serve it generously over freshly cooked spaghetti.
Garnish with extra parsley or grated Parmesan cheese, and enjoy this warm, satisfying dish straight from the stove.
How to Make
Begin by prepping your vegetables and aromatics. Chop the onions and green bell pepper, and mince the garlic cloves.
This step ensures you’re ready to build flavor right from the beginning without missing a beat.
Heat your olive oil in a large pot or skillet, then sauté the chopped onions and peppers until translucent and soft.
These vegetables act as the aromatic foundation for the sauce, infusing the oil with flavor.
Add the minced garlic next and cook just until fragrant. This unlocks its bold, aromatic qualities that will seep into the meat and tomatoes later. Be cautious not to let the garlic brown, as it can turn bitter.
Introduce the ground chuck to the pot. Break it apart with a wooden spoon or spatula as it cooks to prevent large clumps.
Once the meat is fully browned, you’ll have a rich and flavorful protein base for your sauce.
Drain off any rendered fat to avoid an overly greasy texture. Once drained, add your diced tomatoes, crushed tomatoes, and tomato sauce to the pan. Stir to combine all the components into a unified mixture.
Now, stir in all the seasonings and herbs. Let the pot simmer slowly so the spices have time to bloom and deepen. A slow, gentle simmer draws out maximum flavor and tenderizes the meat.
After about 45 minutes, your sauce will be thick, hearty, and ready to serve. Boil your favorite spaghetti noodles until al dente.
drain them, and ladle the sauce generously over the top. Your stovetop spaghetti masterpiece is complete.
Variations
You can substitute ground turkey or Italian sausage for the ground chuck if you’re looking for a different meat profile. Both options add their own unique flair to the sauce.
For a vegetarian twist, skip the meat entirely and double up on diced mushrooms and zucchini. These vegetables absorb the flavor of the sauce beautifully and add a rich, meaty texture.
Add a bit of red pepper flakes or cayenne for a spicy kick. This brings a whole new dynamic to the flavor, especially for those who like their spaghetti with some heat.
Mix in a splash of red wine during the simmering stage. Wine adds depth and a slight acidity that balances the sweetness of the tomatoes.
If you prefer a sweeter sauce, you can stir in a teaspoon of sugar or honey to mellow out the acidity of the tomatoes and enhance the herbs.
Try using fire-roasted tomatoes instead of regular diced tomatoes. They provide a subtle smokiness that complements the savory beef and spices.
Swap spaghetti with a different pasta shape like penne, fettuccine, or even rigatoni to add variety and change the texture experience of the dish.
Tips
Always cook your onions and peppers first to develop the flavor foundation. A good sauté helps build depth in any tomato-based sauce.
Don’t rush the simmering process. Low and slow allows all the ingredients to meld together beautifully, bringing out the best in each component.
Use fresh garlic instead of pre-minced varieties for maximum flavor and aroma. Fresh ingredients elevate the overall quality of your sauce.
Choose ground chuck for its perfect balance of fat and meat, which adds richness to the sauce without making it too greasy.
Taste the sauce as it cooks and adjust seasonings accordingly. A touch more salt or an extra pinch of herbs can make a big difference.
Serve the spaghetti immediately after tossing it with the sauce to maintain the perfect texture and flavor balance.
Leftovers taste even better the next day, so consider making a large batch and storing some in the fridge for easy future meals.
Conclusion
This spaghetti meat sauce recipe is a tried-and-true classic that’s simple to make and deeply satisfying. It strikes the perfect balance between hearty and comforting, without relying on the oven or fancy techniques.
Whether you’re serving it for Sunday dinner or a busy weeknight, this dish delivers every time. With just a few pantry staples and a little love, you can create a meal that tastes like it came from a family kitchen passed down through generations.
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