This easy meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, classic spaghetti everyone will love.
Course Main Course
Prep Time 25minutes
Cook Time 3hours
Total Time 3hours25minutes
1pound85% lean ground beef
4garlic clovesminced or pressed
1 29-ouncecan diced tomatoes
1 29-ouncecan tomato sauce
1 6-ouncecan tomato paste
2 7-ouncecans sliced mushrooms
1 15-ouncecan beef broth
1/4cupchopped fresh parsley or 4 teaspoons dried
1teaspoonfreshly ground black pepper
1pounddried spaghetti noodles
grated Parmesan cheese
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 spaghtti 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.
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.