There’s a certain kind of dinner I find myself making over and over again. Not because it’s exciting, but because it’s good, and because it always works. This spaghetti with meat sauce is at the very tip top of that list.

This particular version leans simple, but with a few small tweaks that make it taste like you tried harder than you did (and we all know I really love that, haha). It’s the kind of dinner I plan for during my Sunday reset each week because it’s easy, reliable, and so, so good.

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Why This Is the Best Spaghetti Ever

This spaghetti is simple, but not at all boring. Sure, we’re starting with a (good) jarred sauce, but we’re building on it. The browned meat, onion, garlic, and a few pantry seasonings I always keep on hand makes it taste homemade without turning it into a whole day’s project.

This spaghetti is flexible, forgiving, and exactly the kind of dinner that works on a regular Tuesday, but still feels like you sat down and had a real meal.

Ingredient Notes

• I like to use thin spaghetti (not angel hair), since it cooks quickly and holds the sauce well, but regular spaghetti works too.
• You can use beef, turkey, or sausage, but sausage adds the most flavor.
• The yellow onion adds a little sweetness and depth to the sauce, but you can omit it if you prefer.
• Use a jarred sauce you love, since this is the base of everything.
• I usually use jarred minced garlic (from Costco, haha), but fresh minced garlic is a great option.
• You don’t have to use the red pepper flakes, but they add a little heat and liven up the sauce.

Step-By-Step Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti until just tender. Drain and set aside.
2. Heat olive oil in a large cast iron skillet over medium-high heat. Add the ground meat and chopped onion. Cook until the meat is fully browned and the onion is soft.
3. Stir in the minced garlic, salt, pepper, Italian seasoning, and oregano. Cook for about 1 minute, just until the garlic is fragrant.
4. Pour in the jarred sauce and stir to combine. Let the sauce simmer for at least 10 minutes (or up to 20) so the flavors come together.
5. Add the cooked spaghetti directly into the sauce and toss until evenly coated. If needed, add a splash of pasta water to loosen the sauce.

Recipe Tips & Notes

• Don’t skip salting the pasta water—it’s your first layer of flavor.
• If your sauce tastes flat, a pinch more salt usually fixes it.
• Sausage will give you a richer, more seasoned sauce than beef or turkey.
• Letting the sauce simmer (even just 10 minutes) makes a big difference, but you can let it go for 20-30 if you need too.
• Tossing the pasta in the sauce (instead of spooning sauce on top) is what makes it feel finished and family/resturant style.
• If you prefer more pasta, you can use a full 1 pound box, just know the sauce will be a little lighter.
• For a saucier spaghetti, stick with 12 ounces of pasta or add an extra 1/2 jar of sauce.
• A splash of pasta water helps loosen the sauce and coat the noodles evenly.

Storage & Reheating

Store the leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the spaghetti in the microwave or on the stovetop with a splash of water to loosen the sauce.

You can freeze spaghetti if you want to, but the noodles will soften up slightly. To do so, store it in an airtight container in the freezer for up to 3 monhts. Thaw the spaghetti overnight in the refrigerator before reheating.

Simple Spaghetti With Meat Sauce

By: Kristine Underwood

This simple spaghetti recipe is made with ground meat, garlic, and a good jarred sauce for an easy, everyday dinner. It’s rich, flavorful, and comes together with minimal effort. The kind of meal you can count on any night of the week.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Italian

Servings 6 servings

Calories 458 kcal

Equipment

• 1 Cast iron skillet (12 inch)

Ingredients

• 12 ounces spaghetti noodles (which is about 3/4 box, cooked according to the package directions)
• 1 TBS olive oil
• 1 pound ground beef (may use turkey or sausage)
• 1/2 yellow onion (chopped)
• 1 jar pasta sauce (24 ounces, I like to use a good quality tomato basil)
• 1 TBS minced garlic
• 1/2 teaspoon sea salt (or to taste, since all jarred sauces vary)
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon oregano
• 1/8 tsp red pepper flakes (optional for heat—a pinch up to 1/4 teaspoon+ to taste)

Instructions

• Bring a big pot of salted water to a boil. Cook the spaghetti until just tender.
  12 ounces spaghetti noodles
• Heat olive oil in a large skillet over medium-high heat. Add the meat and onions and brown until the meat is fully cooked.
  1 pound ground beef, 1/2 yellow onion, 1 TBS olive oil
• Add the minced garlic, salt, pepper, Italian seasoning, oregano, and red pepper flakes (if using) and cook for a minute, until the garlic is fragrant.
  1 TBS minced garlic, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon oregano, 1/8 tsp red pepper flakes
• Add the sauce to the skillet and stir to combine. Let the sauce simmer for 10-20 minutes, while the pasta finishes cooking and you get the table set.
  1 jar pasta sauce
• Add the cooked and drained spaghetti noodles to the sauce and toss together.
• Serve family-style in a large bowl with a side salad and garlic bread.
• Store the leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Notes

• Salt your pasta water well.
• Brown the meat until it’s fully cooked and slightly caramelized for the best flavor.
• Let the sauce simmer at least 10 minutes (up to 20 minutes) so everything comes together.
• Toss the pasta directly in the sauce instead of spooning it on top.
• Using sausage will give the sauce a richer, more seasoned flavor.
• Don’t overcook the noodles, since they’ll finish cooking in the sauce.

Nutrition

Serving: 1 servingCalories: 458kcalCarbohydrates: 50gProtein: 22gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 787mgPotassium: 695mgFiber: 4gSugar: 6gVitamin A: 513IUVitamin C: 9mgCalcium: 55mgIron: 4mg