free invisible hit counter

Old-School Spaghetti with Just Ground Beef

by

Total Time: 45 minutes
Active Time: 20 minutes
Intensity Level: Easy (Great for beginners)
Servings: 4-6

A Note on This Recipe

This isn’t a fancy, slow-simmered Sunday gravy. This is the spaghetti many of us grew up with on a busy weeknight—the one that filled the kitchen with the smell of garlic and browning beef, the sauce bubbling away while the pasta cooked. It’s humble, deeply satisfying, and on the table in under an hour. It’s pure, comforting nostalgia on a plate.

Ingredients

  • 1 pound (450g) dried spaghetti

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1 pound (450g) ground beef (80/20 blend is ideal for flavor)

  • 1 (28-ounce / 800g) can crushed tomatoes

  • 1 (6-ounce / 170g) can tomato paste

  • 2 cups (480ml) water

  • 2 teaspoons dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon red pepper flakes (optional, for a slight kick)

  • 2 teaspoons kosher salt, divided, plus more for pasta water

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons unsalted butter

  • For serving: Grated Parmesan or Pecorino Romano cheese, fresh basil or parsley (optional)

Instructions

1. Brown the Beef & Build the Base (Time: 10-15 mins)

  • Heat a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil.

  • Add the diced onion and cook for 3-4 minutes, until softened and translucent.

  • Add the minced garlic and cook for just 30 seconds, until fragrant.

  • Add the ground beef, breaking it up with a wooden spoon. Cook for 5-7 minutes, until no pink remains and the beef is well-browned. Don’t drain the fat—this adds flavor and body to your sauce.

  • Stir in the tomato paste, oregano, basil, red pepper flakes (if using), 1 teaspoon of salt, and the black pepper. Cook for 2 minutes, allowing the tomato paste to darken slightly and “toast.” This deepens the entire flavor of the sauce.

2. Simmer the Sauce (Time: 20-25 mins)

  • Pour in the crushed tomatoes and the 2 cups of water. Use the water to swish out any remaining tomato from the cans. Stir well to combine.

  • Bring the sauce to a boil, then immediately reduce the heat to low. Let it simmer gently, uncovered, for 20-25 minutes. Stir occasionally. The sauce will thicken and the flavors will meld beautifully. In the last 5 minutes, stir in the remaining 1 teaspoon of salt. Taste and adjust seasoning if needed.

3. Cook the Pasta (Time: 10-12 mins)

  • While the sauce simmers, bring a large pot of generously salted water to a rolling boil (it should taste like the sea).

  • Add the spaghetti and cook according to package directions for al dente (typically 9-11 minutes). Reserve about 1 cup of the starchy pasta water before draining.

4. Finish & Serve (Time: 5 mins)

  • Once the sauce has reached your desired thickness, turn off the heat and stir in the 2 tablespoons of butter. This adds a silky, rich finish that balances the tomatoes’ acidity.

  • Add the drained spaghetti directly to the sauce in the skillet. Toss vigorously to coat every strand, adding reserved pasta water a splash at a time (start with 1/4 cup) if the sauce seems too thick. The starchy water will help the sauce cling to the pasta.

  • Serve immediately in warm bowls, topped with a generous amount of grated cheese and a sprinkle of fresh herbs if you have them.

Nutrition Information (Per Serving, based on 6 servings)

  • Calories: ~580

  • Total Fat: 22g

  • Saturated Fat: 8g

  • Cholesterol: 65mg

  • Sodium: 920mg

  • Total Carbohydrates: 68g

  • Dietary Fiber: 6g

  • Sugars: 10g

  • Protein: 28g

Leave a Comment