My Mom's Spaghetti and Meat Sauce Recipe

My mom's easy spaghetti and meat sauce recipe takes just a few minutes of prep and a low simmer on the stove to create a deep, meaty-flavored sauce. This truly is the best spaghetti recipe ever.

Course Main Course

Cuisine Italian

Keyword spaghetti and meat sauce recipe

Prep Time 25

Cook Time 3

Total Time 3 25

Servings servings

Calories 365kcal

Ingredients

1 pound 85% lean ground beef
1 yellow onion , chopped
4 stalks celery , chopped
4 cloves garlic , minced or pressed
1 29- ounce can diced tomatoes
1 29- ounce can tomato sauce
1 6- ounce can tomato paste
2 7- ounce cans sliced mushrooms
1 cup red wine
1 15- ounce can beef broth
4-6 whole cloves
2 bay leaves
2 tablespoons sugar
¼ cup chopped fresh parsley or 4 teaspoons dried
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound dried spaghetti noodles
grated Parmesan cheese

Instructions

In a large heavy-bottomed stock pot over medium-high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
Add the chopped onion, celery, and garlic and cook until the vegetables soften, about 5-7 more minutes.
Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium-low heat, stirring occasionally.
Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

Notes

The meat sauce can be refrigerated for up to 1 week or saved in a gallon ziplock bag and frozen for up to 3 months.

Nutrition