Old School Spaghetti with Ground Beef
A comforting and classic spaghetti dish featuring a rich ground beef and tomato sauce, perfect for weeknight dinners and nostalgic cravings.
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.
Notes
Best served hot with Parmesan and black pepper. Pair with a simple green salad or roasted vegetables. For leftovers, cool quickly and store in airtight containers for up to 3-4 days.