Description
A hearty and flavorful spaghetti meat sauce made with ground chuck, a mix of diced and crushed tomatoes, and a blend of aromatic herbs and spices. Simmered to perfection for a rich taste, this classic Italian-American dish pairs perfectly with spaghetti pasta for a comforting meal.
Ingredients
Scale
Meat Sauce Ingredients
- 2 lbs ground chuck
- 1 can (14.5 oz) diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) tomato sauce
- 3 tablespoons olive oil
- 5 cloves fresh garlic, minced
- 1 large onion (or 2 medium onions), diced
- 1 green pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons minced parsley
- 1 teaspoon dried sweet basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Pasta
- Spaghetti pasta (quantity not specified, typically 12 ounces for 6 servings)
- 1 tablespoon olive oil (for pasta water)
Instructions
- Heat olive oil: In an extra-large skillet, heat 3 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onions and diced green pepper to the hot oil and cook for about 5 to 7 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook until browned and aromatic, careful not to burn it.
- Brown the meat: Add the ground chuck to the skillet and cook until fully browned. Drain excess grease from the meat to keep the sauce from being too oily.
- Season the meat: Mix in garlic powder, onion powder, minced parsley, dried sweet basil, Italian seasoning, dried oregano, sea salt, and black pepper thoroughly into the browned ground chuck for even flavor.
- Add tomatoes: Stir in the crushed and diced tomatoes, blending them well with the seasoned meat.
- Add tomato sauce and simmer: Pour in the tomato sauce, stir again to combine all ingredients, then lower the heat to low. Let the sauce simmer gently for 1 hour to develop rich flavors.
- Cook spaghetti: While the sauce simmers, bring a large pot of water to a boil. Add a tablespoon of olive oil to the boiling water to help prevent the spaghetti from sticking together. Cook the spaghetti for about 7 to 8 minutes until al dente.
- Drain and serve: Drain the cooked spaghetti thoroughly. Plate the pasta, top with the hot meat sauce, and serve immediately for a comforting classic Italian meal.
Notes
- Simmering the sauce for a full hour enhances the depth of flavor by allowing the herbs and tomatoes to meld with the meat.
- Using ground chuck gives the sauce a rich, juicy texture due to its fat content; you can substitute with leaner beef if preferred.
- Add a dash of red pepper flakes if you like a bit of heat in your sauce.
- The olive oil added to pasta water helps prevent sticking but is optional if you stir the pasta frequently.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
