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Million-Dollar Spaghetti and Meat Sauce

This Million-Dollar Spaghetti and Meat Sauce is rich, hearty, and family-friendly! A luscious meat sauce with cheese elevates classic spaghetti into a comforting, crowd-pleasing dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 8 oz spaghetti
  • 1 lb ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 28 oz crushed tomatoes 1 can
  • 15 oz tomato sauce 1 can
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • Turkey bacon cooked and crumbled (optional for garnish)

Instructions

  • Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a little pasta water in case you want to loosen the sauce later.
  • Heat your skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it’s fully browned and no longer pink. Drain excess fat if necessary.
  • Add the diced onion to the browned beef. Cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant but not burnt.
  • Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir to combine. Add oregano, basil, salt, and black pepper. Mix well and bring the sauce to a gentle simmer.
  • Reduce heat to low and let the sauce simmer uncovered for 20-25 minutes. This allows the flavors to meld and the sauce to thicken beautifully. Stir occasionally to prevent sticking.
  • Turn off the heat and stir in the chopped fresh parsley. Sprinkle in the mozzarella and parmesan cheese, stirring gently until melted and incorporated into the sauce for that signature creamy finish.
  • Toss the cooked spaghetti with the rich meat sauce or serve the sauce ladled over the pasta. Top with optional turkey bacon crumbles for added texture and smoky flavor. Garnish with extra parsley if desired.

Equipment

  • Large Pot
  • Large skillet or saucepan
  • Wooden Spoon or Spatula
  • Colander
  • Measuring spoons and cups
  • Cheese grater (optional)

Notes

  • Reserve some pasta water to loosen the sauce if it becomes too thick.
  • Use fresh herbs in spring and summer for vibrant flavor variations.
  • Leftovers keep well refrigerated up to 4 days or freeze the sauce separately for up to 3 months.