This is the kind of recipe you memorize after making it once. It’s not an Italian Bolognese that simmers for four hours, and it’s not a quick marinara from a jar. It’s that specific style of home-cooked spaghetti where the meat and noodles get mixed together in the pot and steamed at the end.
I honestly used to overcomplicate pasta nights, trying to time the sauce and noodles perfectly. This method is much more forgiving. You cook the meat, you toss the pasta in, and you let the heat do the work. A small confession: I used to think rinsing pasta after boiling was a crime against cooking, but for this specific dish, a quick rinse prevents the starch from turning the whole pot into a gummy brick while it sits on the stove. It works.
Ingredients
- 1 lb spaghetti (or any long noodle you have)
- ½ lb ground beef (I usually use 85% lean so it has some flavor but isn’t too greasy)
- 1 medium onion, diced
- 2 medium tomatoes, chopped
- 2 tbsp tomato paste (gives it that deep red color)
- ¼ cup vegetable oil or olive oil
- Salt and black pepper to taste
- Optional: ½ tsp Mixed Spices or Allspice (adds a nice warmth)
Instructions
- Boil the Pasta: Get a big pot of water boiling. Add salt and a tiny splash of oil. Cook the spaghetti until it’s just done (al dente). Drain it and—this is important for this specific method—rinse it quickly under cold water. Set it aside.
- Start the Base: In a large pot (big enough to hold the pasta later), heat your oil. Sauté the onions until they are golden. Don’t rush this; pale onions don’t have much flavor.
- Brown the Meat: Add the ground beef. Break it up well with a spoon. Cook until the pink is gone and the meat starts to fry in the oil.
- Make the Sauce: Stir in the chopped tomatoes and the tomato paste. Add your salt, pepper, and spices. Let this bubble on low heat for about 5 minutes. You want the tomatoes to soften into a sauce.
- Combine: Dump the cooked pasta into the pot with the meat sauce. Use tongs to toss it until every noodle is red.
- The Steam Finish: Put the lid on the pot. Turn the heat to the lowest possible setting. Let it sit for 5 minutes. This step marries the flavors together.
Why You’ll Love This Recipe
- One Bowl Meal: You get your protein, carbs, and veggies all mixed together. Less plating effort.
- Budget Friendly: It stretches a half-pound of meat to feed 3 or 4 people easily.
- Kid Approved: There are no large chunks of vegetables (besides the tomato, which melts down), so picky eaters usually accept it.
Chef’s Tips for Perfection
- Dry the Meat: Before you throw the ground beef in the pan, pat it with a paper towel. If the meat is wet, it steams instead of searing, and you lose that nice browned flavor.
- The Onion: Cook the onions until they are actually golden brown, not just soft. That color adds a sweetness that balances the acidity of the tomato paste.
- Vegetable Variations: If I’m trying to clear out the fridge, I’ll sometimes dice a green bell pepper or even a small potato and throw it in with the onions. It bulks up the meal nicely.
Storage and Reheating
This stores beautifully because the sauce is already mixed in. Keep it in an airtight container in the fridge for up to 3 days. When reheating, add a tablespoon of water before microwaving to keep the pasta from drying out.
Nutritional Notes
This is a hearty, carb-forward meal. The calories sit around 580 per serving. You can lower the fat content by using less oil to sauté the onions or swapping the beef for ground turkey, though you might need a bit more seasoning to make up for the flavor difference.
(Perfect Minced Meat Every Time: Easy Spaghetti and Ground Beef Recipe)
