Ingredients
Scale
- 2 tablespoons of olive oil
- 3–4 garlic cloves, minced
- 1/3 cup ketchup
- 28 ounces of tomato sauce or crushed tomatoes
- 1.5 pounds of ground beef
- Salt and pepper to taste
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 cup fresh parsley, chopped
- 1 pound of spaghetti noodles
- Parmesan cheese, shredded, optional for topping
Instructions
- Set a large stock pot of salted water to boil. When boiling, add pasta noodles to water and cook per instructions on the box.
- Meanwhile, add olive oil to a saucepan and saute garlic for about 30 seconds, until fragrant.
- Add ground beef and saute until cooked through and there’s no pink left.
- Drain grease, if necessary.
- Add tomatoes, ketchup, sugar, oregano, parsley and salt and pepper to taste.
- Simmer for 15-20 minutes on medium, low.
- Serve over noodles.
Notes
- Brown the meat first – Start by browning your ground beef in a large stockpot. This will help develop a deep flavor and add some texture to the sauce.
- Use quality tomatoes – For the best flavor, I like to use San Marzano or Muir Glen canned tomatoes. They have a rich and robust flavor that is perfect for spaghetti sauce. Use a combination of sauce and petite diced tomatoes for a heartier dish.
- Let it simmer – The longer you simmer your sauce, the more flavorful it will be. Aim for at least 20 minutes to let all the flavors come together.
- Add fresh herbs at the end – Adding fresh herbs like parsley or basil right before serving will give your sauce a bright, fresh flavor.
- Don’t forget the cheese – A sprinkle of parmesan or pecorino romano on top adds a salty, savory finish to your spaghetti sauce.
- Add Hearty Sides – Serve spaghetti with buttered French bread, a Caesar salad, or both!
- Prep Time: 2 minutes
- Cook Time: 27 minutes
- Category: Dinner, Entree
- Method: Cooking
- Cuisine: Italian