Easy Spaghetti Meat Sauce

There’s something deeply comforting about a rich meat sauce simmering on the stove, filling your kitchen with memories of childhood Sunday suppers. As busy women in our 40s and beyond, we crave those nostalgic flavors but often don’t have hours to spare. Enter this easy spaghetti meat sauce—a no-fuss, crowd-pleasing recipe that feels like home but comes together in under 90 minutes. Whether you’re feeding grandkids, cooking for two, or planning a freezer-friendly batch for later, this sauce has you covered.

I still laugh at my first attempt to stretch one pound of beef to feed our whole crew—I ended up whisking in weird extras and calling it “chef’s surprise.” After years of tinkering, I’ve landed on a simple formula: pantry staples, a handful of herbs, and one secret tip that guarantees deep, savory flavor every time. Grab your apron, pour yourself a cup of coffee, and let’s get cooking!

Why You’ll Love This Recipe

Hands-off simmer: Build your sauce, then let gentle bubbles do the work while you tidy the kitchen.
Budget-friendly: No exotic ingredients—just what’s already in your pantry.
Family approved: Mild enough for little ones, but easily amped up with red pepper flakes.
Versatile: Serve over spaghetti, zucchini noodles, or use as the base for our Hillbilly Spaghetti Pie for a fun twist.

Ingredients

2 lbs ground chuck (or half beef, half Italian sausage)
1 Tbsp olive oil (plus extra for pasta water)
5 cloves fresh garlic, minced
1 large onion, diced
1 green bell pepper, diced
1 tsp garlic powder
1 tsp onion powder
2 Tbsp minced parsley
1 tsp dried sweet basil
1 Tbsp Italian seasoning
1 tsp dried oregano
1 tsp sea salt (or to taste)
½ tsp black pepper
1 15‑oz can diced tomatoes
1 15‑oz can crushed tomatoes
2 15‑oz cans tomato sauce
1 lb spaghetti

Instructions

1. Sauté the Veggies

Heat 1 Tbsp olive oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5–7 minutes until soft. Stir in garlic, garlic powder, and onion powder; cook 1 minute until fragrant.

2. Brown the Meat

Add the ground chuck, breaking it into pieces. Cook until no pink remains (8–10 minutes), then drain off excess fat.

3. Build & Simmer the Sauce

Stir in parsley, basil, Italian seasoning, oregano, salt, and pepper. Add diced and crushed tomatoes, then tomato sauce. Bring to a gentle simmer, uncovered, for 60 minutes, stirring occasionally.

Pro Tip: If your sauce tastes too acidic, stir in a pinch of sugar or ½ tsp baking soda. For extra richness, splash in 2 Tbsp red wine just as the meat browns.

4. Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and 1 Tbsp olive oil; cook 7–8 minutes until al dente. Drain well.

5. Serve

Plate spaghetti, ladle over meat sauce, and garnish with Parmesan and fresh basil. Enjoy immediately!

Internal Recipe Links

Love a creamy pasta bake? Try my Chicken Cheese Macaroni Bake for another family favorite.
Want a classic Southern side? Don’t miss our Traditional Southern Cornbread—perfect alongside this sauce.

Kitchen Debate

Do you prefer adding a pinch of sugar to your red sauce or keeping it purely savory? Share your take in the comments below!

FAQ

Q1: Can I make this sauce ahead of time?
Yes—this sauce tastes even better the next day. Cool completely, store in the refrigerator up to 3 days, or freeze in airtight containers for up to 3 months.

Q2: How do I reheat leftover sauce without drying it out?
Gently warm on the stovetop over low heat, adding a splash of water or broth to loosen the texture. Microwave in 30-second intervals, stirring between each, also works well.

Q3: Can I substitute ground turkey or pork?
Absolutely! Ground turkey makes it leaner; pork or sausage adds richness. Adjust salt and seasonings to taste.