This is the best spaghetti recipe with a homemade meat sauce and takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, easy spaghetti recipe everyone will love.
PREPARATION TIME
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Ingredients
1 pound 85% lean ground beef
1 yellow onion , chopped
4 stalks celery , chopped
4 garlic cloves , 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 basil
1 teaspoon 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
Calories: 365kcal | Carbohydrates: 52g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 1271mg | Potassium: 999mg | Fiber: 5g | Sugar: 13g | Vitamin A: 904IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 4mg
