I grew up on this exact pot of tomato-scented comfort—simple, unfussy, and reliably satisfying. Old School Spaghetti with Ground Beef is the kind of weeknight dinner that fills plates fast and pockets slowly: pantry-friendly ingredients, a straightforward skillet sauce, and that familiar, chewed-up warmth only a good meat sauce can deliver. If you want something that tastes like home and comes together in under an hour, this is it—and if you enjoy other hearty ground-beef pastas, try my take on a creamy garlic butter pasta with ground beef for a richer alternative.

Why you’ll love this dish

This recipe is the culinary equivalent of an old sweater: comforting, dependable, and a little nostalgic. It’s perfect for busy weeknights, family dinners, or when you want a straightforward meal that kids and adults both approve. The sauce is bright from canned tomatoes, savory from the browned beef, and easy to adapt — stretch it with extra veggies or bulk it up for guests.

“A classic — reminds me of school dinners but better. Fast, filling, and always disappears from the plate.” — A reader who grew up on this recipe

If you like simple, crowd-pleasing dinners, you might also enjoy the flavor-forward comfort of cheesy penne with garlic-butter ground beef, another weeknight winner.

The cooking process explained

Before you start, here’s what will happen: you’ll boil the spaghetti, sweat aromatics in olive oil, brown the ground beef, then build a quick tomato sauce with canned tomatoes and tomato paste. A short simmer concentrates the flavors, and you’ll finish by tossing the pasta with the sauce or ladling it over the noodles. Total hands-on time is low, and the method is forgiving — leave it a bit longer to deepen flavor or add a splash of pasta water to loosen the sauce.

For a one-pan twist or to serve with rice instead of pasta, check recipes like this skillet-style dirty rice with ground beef for inspiration.

What you’ll need

12 oz (about 340 g) spaghetti
1 lb (450 g) ground beef (80/20 for flavor; leaner is fine if you drain)
1 medium onion, finely chopped (yellow or sweet)
2–3 garlic cloves, minced
1 can (14–28 oz) diced or crushed tomatoes (use what you have)
2 tbsp tomato paste (for body and color)
2 tbsp olive oil
1 tsp salt, plus more to taste
½ tsp freshly ground black pepper
1–2 tsp Italian seasoning (or oregano + basil blend)
Grated Parmesan cheese, optional for serving

Substitutions/notes: swap ground turkey for leaner protein; use crushed tomatoes for a smoother sauce or diced for more texture; add a pinch of sugar if your canned tomatoes taste very acidic.

Directions to follow

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain.
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté 3–4 minutes until soft and translucent. Stir in the minced garlic and cook 30–45 seconds until fragrant.
Increase heat to medium-high. Add the ground beef, breaking it up with a spoon. Cook until no pink remains and beef is nicely browned, 6–8 minutes. Drain excess fat if needed.
Stir in the canned tomatoes and tomato paste. Season with salt, pepper, and Italian seasoning. Bring to a gentle simmer.
Reduce heat and simmer 15–20 minutes to meld flavors; stir occasionally. If the sauce tightens too much, add some reserved pasta water to reach desired consistency.
Taste and adjust seasoning. Serve the sauce spooned over the cooked spaghetti and finish with grated Parmesan if you like.

For a quicker, stir-fry approach when you’re pressed for time, this spicy ground beef stir-fry bowl shows how to shift textures and timing.

Best ways to enjoy it

Serve hot with a shower of Parmesan and a crack of black pepper. Pair with a simple green salad (lettuce, cucumber, lemon vinaigrette) and crusty bread for mopping up sauce. For a heartier spread, roasted vegetables—like broccoli or zucchini—make a bright counterpoint. Plate family-style in the kitchen for easy seconds, or toss the pasta directly into the skillet to marry noodles and sauce for a minute before serving.

Storage and reheating tips

Cool leftovers quickly and store in airtight containers in the refrigerator for 3–4 days. Reheat gently on the stove over low heat with a splash of water or milk to loosen the sauce and prevent drying. To freeze, portion sauce (not the pasta) into freezer-safe containers and freeze up to 3 months; thaw overnight in the fridge before reheating. For safety, reheat leftovers to 165°F (74°C) throughout.

Helpful cooking tips

Salt the pasta water well — it’s your primary chance to season the noodles.
Brown the meat in batches if your skillet is crowded; better browning = deeper flavor.
Save some pasta water: starchy water helps the sauce cling to noodles.
If your sauce tastes flat, a pinch of sugar or a splash of vinegar balances acidity.
Want to speed things up? Use pre-minced garlic and a jar of crushed tomatoes in a pinch. For another creative leftover idea, try repurposing leftover beef into a cozy beef pumpkin coconut curry for a new weeknight dinner.

Creative twists

Add red pepper flakes while sautéing for a little heat.
Stir in a handful of fresh chopped basil at the end for brightness.
Make it meaty: mix ground pork or Italian sausage with the beef.
Add chopped mushrooms, grated carrot, or bell pepper when you sauté the onions for extra veg.
For a cheesy bake, mix spaghetti with sauce, top with mozzarella, and broil until golden.

FAQ

Q: How long does this recipe take from start to finish?
A: About 30–45 minutes total. Pasta takes 8–12 minutes; sauce simmers 15–20 minutes while the noodles cook and you brown the beef.

Q: Can I make the sauce ahead of time?
A: Yes. The sauce actually benefits from sitting a few hours or overnight—flavors meld. Reheat on the stove with a splash of water before serving.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze the sauce (not cooked pasta) in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat thoroughly.

Q: How do I prevent the sauce from being watery?
A: Simmer uncovered to reduce excess liquid. Stir in tomato paste for body, and if needed, simmer longer until it reaches the consistency you like.

Q: Can I make this vegetarian?
A: Replace ground beef with crumbled tempeh, lentils, or store-bought plant-based “ground” and brown them with the same aromatics.

Conclusion

Old School Spaghetti with Ground Beef is a classic for a reason: minimal fuss, flexible ingredients, and deeply satisfying results. For a nostalgic school-lunch-style version and more background on the classic cafeteria approach, see School Cafeteria Spaghetti & Meat Sauce. If you’d like a slightly different take with more tips and photos, this Spaghetti Recipe With Ground Beef is a great companion resource.