Old School Spaghetti with Ground Beef
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.
Old School Spaghetti with Ground Beef

Ingredients
Pasta and Protein
- 12 oz spaghetti About 340 g
- 1 lb ground beef 80/20 for flavor; leaner is fine if drained
Vegetables and Aromatics
- 1 medium onion, finely chopped Yellow or sweet
- 2-3 cloves garlic, minced
Sauce Ingredients
- 1 can diced or crushed tomatoes 14–28 oz can; 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
- to taste Grated Parmesan cheese Optional for serving
Instructions
Cooking the Spaghetti
- 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 the spaghetti.
Making the Sauce
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the minced garlic and cook for 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, about 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 for 15–20 minutes to meld flavors, stirring occasionally.
- If the sauce tightens too much, add some reserved pasta water to reach desired consistency.
- Taste and adjust seasoning.
Serving
- Serve the sauce spooned over the cooked spaghetti.
- Finish with grated Parmesan if desired.
