My Italian Spaghetti Recipe
This Spaghetti recipe is easy to make and it seems like everyone loves it, even kids. With a little attention to detail you can make a delicious spaghetti that’s healthier for you.
We use lean ground beef for this dish, but you can also use shredded beef, ground turkey, or sausage.
Important Notes: My spaghetti recipe secret is to add as many fresh veggies as you have (and that sounds good to you). And, make sure you drain the fat off of your meat after browned in a skillet.
I can’t mix pork and beef, so I only use one or the other, never both for my spaghetti recipe. However, feel free to mix meats if that’s the way you like it.
Spaghetti Recipe Ingredients:
- 1 lb. Lean ground round (or other meat)
- 1 can of tomato paste (6-oz)
- 2 C of water
- 1 can tomato sauce (6-oz) optional
- 2 ripe tomatoes or 1 can stewed Italian style tomatoes (12-oz)
- 1 bell pepper (I use green for color but any will do just fine)
- 1/4 red onion, chopped
- 2 or 3 cloves of garlic
- 1 or 2 stalks of celery
- Seasonings: Oregano, Basil, Italian seasoning, a hint of Rosemary
First, “crumble” the meat into chunks and brown until most of the “pink” is gone. Add chopped garlic and onion and continue to cook on low heat.
After draining off the fat, add 1 can of tomato paste and 2 cups of water. Bring to a simmer.
Add more veggies! Here we’ve added green bell peppers, stewed tomatoes, and celery. Sometimes, we add broccoli but we were out of it today.
Add Italian spices
I use oregano (about 1 tablespoon), 2-3 pinches of sweet basil, course ground black pepper, a tiny pinch of rosemary (rosemary has a potent flavor that can easily overpower any meal) and then I sprinkle the top of the sauce with McCormick’s Italian Seasoning so it’s just barely covered.
If you want more sauce, add the small 6-ounce can of tomato sauce. It can also be added later, or even the next day for leftovers.
Stir and simmer for at least an hour. The longer you cook your spaghetti sauce the more the flavors will develop.
Here’s an easy way to cook spaghetti noodles that turn out perfect every time…
Fill a 2 qt saucepan with water, sprinkle in sea salt. Bring this to a boil. Add the noodles and stir for a few seconds to make sure they don’t stick together. (A general guideline to the amount of noodles is a thumb’s thickness equals one serving). Immediately cover and remove from heat. Let sit for exactly 18 minutes… set the timer.
When the time is up, drain and add the pasta right into the sauce. (It’s okay to rinse the noodles but I’ve recently learned that the sauce will stick better if you don’t).
Reheat until the pasta is piping hot.
Serve with a salad and warmed french or sourdough rolls or bread.
I hope you enjoy this easy budget-friendly Italian Spaghetti Recipe!