This simple spaghetti and meat sauce is bursting with flavor and will satisfy the most robust appetite. It is easy to make ahead and goes well on spaghetti squash or zoodles for a low carb/paleo option, but also is perfect on top of classic spaghetti.
Are you in need of a satisfying, simple and delicious recipe to have in your weekday dinner arsenal? Aren’t we all? This is the spaghetti recipe I grew up eating and to this day, it’s still one of my favorite meals.
We have it in our regular rotation and it’s just such a great simple, healthy and realistic weekday meals that the whole family will enjoy. It’s a great one to prep during lunch (it takes about 15 minutes) and let simmer until dinner. It reheats and freezes beautifully.
This spaghetti is a meal that the whole family will happily devour. David loves this meal too, as do both girls. They’ve been loving it since before they had teeth! Just an excuse for me to include a throwback picture…
But truly. This meat sauce is comfort food at it’s finest and while I’ve eaten it over spaghetti squash (here’s how I cook my spaghetti squash) and zoodles plenty of time, sometimes it’s best just piled on top of good old fashioned spaghetti noodles.
So if you are looking for a weekday staple meal that is warm and satisfying, give my mom’s spaghetti and meat sauce a whirl! Then come back, rate it, and let me know what you and your family thought. 💜🍝
This simple spaghetti and meat sauce is bursting with flavor and will satisfy the most robust appetite. It is easy to make ahead and goes well on spaghetti squash or zoodles for a low carb/paleo option, but also is perfect on top of classic spaghetti noodles.
- 1 lb ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tsp salt
- 1 1/2 tsp chili powder
- 1 tsp Worcestershire sauce
- In a medium sauce pan over medium high heat, cook meat until browned. Drain if desired.
- Add onion and garlic and cook until fragrant, about 5 minutes, stirring occasionally.
- Pour in tomato sauce, paste, salt, chili powder and Worcestershire sauce and stir until well combined. Bring to a boil, then reduce heat to low. Cover and simmer on the lowest setting for 1- 1 1/2 hours. Serve over spaghetti.
- *Freezes and stores very well
Serve over spaghetti squash or noodles of choice. For the look in the photos, mix half the sauce with the cooked pasta to coat each noodle, then serve a spoonful of the meat sauce on top.
Do you have a specific meal/recipe that you grew up with that you still make and love today?