There’s nothing quite like a hearty plate of spaghetti and meat sauce to warm the soul. This recipe combines tender ground beef with a rich, tomato-based sauce that’s infused with aromatic herbs and spices. The addition of celery, onions, and garlic builds a deep, savory foundation, while a touch of sugar balances the flavors beautifully. Perfect for a family dinner or a cozy night in, this dish is both satisfying and easy to prepare.
Top it with grated Parmesan cheese for an extra touch of comfort!
Ingredients:
1 pound 85% lean ground beef
1 yellow onion, chopped
4 stalks celery, chopped
4 garlic cloves, minced or pressed
1 29-ounce can diced tomatoes
1 29-ounce can tomato sauce
1 6-ounce can tomato paste
2 7-ounce cans sliced mushrooms
1 15-ounce can beef broth
4-6 whole cloves
2 bay leaves
2 tablespoons sugar
ΒΌ cup chopped fresh parsley or 4 teaspoons dried
1 teaspoon basil
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound dried spaghetti noodles
Grated Parmesan cheese
Instructions:
Cook Ground Beef: In a large heavy-bottomed stock pot over medium-high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
Add Vegetables: Add the chopped onion, celery, and garlic and cook until the vegetables soften, about 5-7 more minutes.
Combine Ingredients: Add the diced tomatoes, tomato sauce, tomato paste, sliced mushrooms, beef broth, cloves, bay leaves, sugar, parsley, basil, oregano, salt, and pepper. Stir and bring to a boil.
Simmer Sauce: Reduce the heat to simmer, cover with a lid, and cook for at least three hours on medium-low heat, stirring occasionally.
Cook Spaghetti: Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
Serve: Serve with grated Parmesan cheese and chopped fresh parsley if desired.
