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Perfect Spaghetti with Marinara or Meat sauce

Perfect Spaghetti with Marinara or Meat Sauce

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 4 generous portions

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare Your Ingredients

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. This step turns the dish into a Southern spaghetti recipe classic—full of flavor and deeply satisfying.

Cook the Spaghetti Noodles

  1. 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

  1. 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.
  2. Plate the pasta into bowls and top with cheese, herbs, and a drizzle of olive oil if desired.