Description

Craving a comforting, classic Italian dish that’s simple enough for a weeknight yet hearty enough to feed a crowd? What if you could create a rich, savory tomato sauce with tender spaghetti in just over two hours, mostly hands-off? Say hello to Easy Spaghetti with Tomato Sauce! This straightforward recipe features a robust meat sauce made with ground beef, tomatoes, and mushrooms, simmered to perfection and served over al dente spaghetti.

Ingredients

For the Tomato Sauce

Lean Ground Beef (1 lb): Provides a hearty, protein-rich base for the sauce.
Chopped Tomatoes (2½ cups): Add fresh, juicy tomato flavor and texture.
Tomato Paste (1⅓ 6-oz cans, about 8 oz total): Thickens the sauce and intensifies tomato flavor.
Sliced Mushrooms (1 4.5-oz can): Contribute earthy depth and umami.
Dried Minced Onion (2 tbsp): Adds savory onion flavor without chopping.
Salt (1 tsp): Enhances overall flavor.
Dried Oregano (1 tsp): Brings classic Italian herbaceousness.
White Sugar (¾ tsp): Balances tomato acidity with subtle sweetness.
Ground Black Pepper (¼ tsp): Adds a mild, peppery kick.
Garlic Powder (⅛ tsp): Infuses the sauce with subtle garlic flavor.

For the Pasta

Spaghetti (12 oz): Serves as the classic, twirlable base for the sauce.

Substitutions and Variations

Ground Beef: Use ground turkey, chicken, or Italian sausage for different flavors; for vegetarian, try plant-based ground meat or lentils.
Chopped Tomatoes: Swap with canned diced tomatoes (drained) or fresh tomatoes (blanched and peeled); adjust simmering time if watery.
Tomato Paste: Replace with 1 cup tomato sauce, reducing chopped tomatoes to 2 cups to maintain thickness.
Mushrooms: Use fresh sliced mushrooms (8 oz, sautéed), or omit for a smoother sauce.
Dried Minced Onion: Substitute with ½ cup finely chopped fresh onion or 1 tsp onion powder.
Oregano: Swap with dried basil, Italian seasoning, or 1 tbsp fresh oregano.
Sugar: Use honey, agave, or a sugar-free sweetener for dietary needs; omit for a tangier sauce.
Spaghetti: Replace with linguine, fettuccine, or gluten-free pasta; try zucchini noodles for low-carb.
Vegetarian Option: Swap beef with plant-based ground meat, lentils, or extra mushrooms; ensure tomato paste is vegan.
Gluten-Free: Use gluten-free spaghetti or zucchini noodles; ensure tomato paste and canned mushrooms are gluten-free.

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Instructions

Brown the Ground Beef:
- Heat a large skillet over medium-high heat.
- Add 1 lb lean ground beef and cook, stirring and breaking it apart, until browned and crumbly, about 5–7 minutes.
- Drain and discard excess grease using a slotted spoon or by tilting the skillet.
- Tip: Use lean beef (85% or leaner) to minimize grease; break into small crumbles for even texture.
Simmer the Sauce:
- Transfer the browned beef to a large pot over low heat.
- Stir in 2½ cups chopped tomatoes, 1⅓ 6-oz cans tomato paste (about 8 oz), 1 4.5-oz can sliced mushrooms (drained), 2 tbsp dried minced onion, 1 tsp salt, 1 tsp dried oregano, ¾ tsp white sugar, ¼ tsp ground black pepper, and ⅛ tsp garlic powder.
- Cover and simmer, stirring occasionally, for 2 hours to develop flavors.
- Tip: Stir every 20–30 minutes to prevent sticking; add ¼ cup water if sauce thickens too much, and taste after 1 hour to adjust seasonings.
Cook the Spaghetti:
- About 15 minutes before the sauce is done, bring a large pot of lightly salted water to a boil.
- Add 12 oz spaghetti and cook, stirring occasionally, until tender yet firm to the bite (al dente), about 12 minutes.
- Drain in a colander and rinse briefly with cool water to stop cooking if not serving immediately.
- Tip: Salt the water generously (1 tbsp per gallon); test pasta a minute before the package time to ensure al dente texture.
Assemble and Serve:
- Divide cooked spaghetti among 4 serving plates or a large platter (about 1 cup per serving).
- Ladle the hot meat sauce over the spaghetti, using about 1–1½ cups per serving.
- Serve immediately with optional garnishes like grated Parmesan, fresh basil, or red pepper flakes.
- Pair with garlic bread, a side salad, or a glass of red wine for a complete meal.
- Tip: Toss spaghetti with a drizzle of olive oil if not saucing immediately to prevent sticking; offer extra sauce on the side for customization.