THE BEST Spaghetti and Meat Sauce Recipe

This is my mom's spaghetti sauce recipe, and it's the only one I ever make my family! It takes just a few minutes of prep followed by 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
29 ounces canned diced tomatoes
29 ounces tomato sauce
6 ounces tomato paste
14 ounces canned sliced mushrooms (NOT fresh!)
1 cup red wine (I prefer Pinot Noir)
15 ounces can beef broth
4-6 whole cloves (we prefer 4)
2 bay leaves
2 tablespoons granulated 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

Brown the beef. 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.
Cook the aromatics. Add the chopped onion, celery, and garlic and cook until the vegetables soften, about 5-7 more minutes.
Simmer low and slow. 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 3 hours on medium-low heat, stirring occasionally.
Cook the spaghetti. Follow the package directions and be sure to generously salt the water. Drain and then mix into the spaghetti sauce.
Garnish and enjoy! Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

Notes

To store or freeze: 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