There’s something deeply nostalgic and comforting about a big bowl of spaghetti topped with a rich, slow-simmered marinara or a hearty meat sauce. Whether you're recreating a Sunday dinner from your childhood or putting together a weeknight meal with minimal fuss, this is the kind of dish that hits the spot every time. This simple spaghetti recipe draws from the heart of Italian spaghetti recipes while making room for the Southern kitchen's love of bold, savory flavor. Whether you're team marinara or meat sauce, you'll find that this dish delivers one of the best spaghetti sauce experiences without the need for fancy ingredients or complicated steps. It's one of those spaghetti dinner ideas you’ll keep coming back to—and maybe even pass down.
Perfect Spaghetti with Marinara or Meat Sauce
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American, Italian
Servings 4 generous portions
Large pot For boiling your spaghetti noodles. If you’re looking to simplify clean-up, choose one with a built-in strainer or use a pasta pot.
Large skillet or saucepan A deep skillet or medium saucepan works well for both marinara and meat sauce. Cast iron or stainless steel is ideal.
Wooden spoon Essential for stirring sauces and breaking down meat evenly.
Chef’s Knife For prepping garlic, onions, and herbs.
Colander For draining pasta. In a pinch, a slotted spoon or even a large spider strainer can work.
Tongs or Pasta Fork To toss your noodles with the sauce properly.
For the Marinara Sauce
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 small yellow onion finely chopped
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand or with a spoon
- 1 tablespoon tomato paste
- 1 teaspoon sugar optional, to balance acidity
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes adjust to taste
- Salt and freshly ground black pepper to taste
- Handful of fresh basil leaves torn
For the Meat Sauce Variation
- 1 tablespoon olive oil
- 1/2 pound ground beef 80/20 for flavor
- 1/2 pound ground Italian sausage mild or spicy
- Salt and pepper to taste
- A splash of red wine optional, but recommended
For the Pasta
- 1 pound spaghetti noodles classic dried pasta is best for Recipes With Spaghetti Noodles
- Salted water for boiling
Optional Toppings
- Freshly grated Parmesan or Pecorino Romano
- Chopped fresh parsley
- A drizzle of olive oil or chili oil
Prepare Your Ingredients
Start by chopping the garlic and onion. If you’re using meat, have your ground beef and sausage ready to go. Set a large pot of water on the stove to boil and salt it well—it should taste like the sea.
Make the Marinara Base
Heat olive oil in your skillet over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant—don’t let it brown.
Add tomato paste and cook for 2 minutes to deepen the flavor. Then, pour in the crushed tomatoes with all their juices. Stir in the oregano, red pepper flakes, sugar (if using), and season with salt and pepper. Bring to a simmer.
Let the sauce bubble gently on low heat for about 30 minutes. Toss in torn basil leaves at the end and stir. This is the heart of many Italian spaghetti recipes and makes an excellent base for spaghetti meals of all kinds.
Optional: Build the Meat Sauce
In a separate pan, heat olive oil and brown the ground beef and sausage, breaking it up with a spoon as it cooks. Season lightly with salt and pepper. Add a splash of red wine and let it reduce by half. Once cooked through, stir the meat into your marinara sauce and simmer for 10 more minutes.
This step turns the dish into a Southern spaghetti recipe classic—full of flavor and deeply satisfying.
Cook the Spaghetti Noodles
While your sauce is simmering, cook the spaghetti in boiling salted water until al dente—usually about 9 minutes. Reserve about a cup of pasta water before draining. This starchy water can help emulsify your sauce for a silky finish.
Combine and Serve
Return the drained spaghetti to the pot or a large mixing bowl. Add your marinara or meat sauce and a splash of reserved pasta water. Toss until the noodles are thoroughly coated and glossy.
Plate the pasta into bowls and top with cheese, herbs, and a drizzle of olive oil if desired.
Perfect Pairings
To complete your spaghetti meal, consider the following pairings:
- Garlic Bread: Crispy, buttery, and great for scooping up extra sauce.
- Caesar Salad: The tangy dressing and crunch of romaine balances the richness of the pasta.
- Roasted Vegetables: Try zucchini, eggplant, or bell peppers tossed with olive oil and Italian herbs.
- Red Wine: A Chianti or Sangiovese pairs beautifully, especially with meat sauce. For a non-alcoholic option, a sparkling Italian soda works well.
- Tiramisu or Gelato: For dessert, a classic Italian treat rounds out the experience.
FAQs
1. Should I use spaghetti noodles or another type of pasta?
Stick with classic spaghetti noodles for the best texture and sauce cling. This is especially true for recipes with spaghetti noodles like this one where balance between pasta and sauce is key.
2. What type of meat is best for the meat sauce?
A mix of ground beef and Italian sausage adds depth and richness. You can substitute ground turkey or even finely chopped mushrooms for a lighter or vegetarian version.
3. Can I use fresh tomatoes instead of canned?
Yes, but it’s more labor-intensive. Canned San Marzano tomatoes offer consistency and bold flavor, which is why they’re a favorite in many different spaghetti recipes.
4. How can I make this a quick spaghetti recipe?
For a faster version, use store-bought marinara and pre-cooked meat. Simmer both together for 10 minutes and toss with freshly cooked pasta.
5. Can I make this ahead of time?
Absolutely. The sauce actually improves after sitting for a few hours or overnight. Reheat gently and combine with freshly boiled pasta for a home made spaghetti meal ready in minutes.
