Spageti dengan Saus Daging
A weeknight-friendly pot of spaghetti in a rich, slow-simmered tomato and ground beef sauce that clings to every strand. Browning the beef until it forms deep, savory bits and toasting the tomato paste before the tomatoes go in builds a sauce that tastes long-cooked in well under an hour. It is cozy, garlicky, and just tangy enough, with fresh basil and Parmesan to finish.
Brown 1 lb ground beef in a Dutch oven until deeply browned and season it, then soften a chopped onion and garlic in the fat and toast 2 tbsp tomato paste until brick-red; pour in a 28 oz can of crushed tomatoes plus 1/2 cup broth, oregano, dried basil, a pinch of sugar, and a bay leaf, and simmer 25-30 minutes until thick, meanwhile boiling 1 lb spaghetti in well-salted water to al dente, reserving a cup of pasta water; toss the drained pasta with the sauce and a splash of that starchy water, finish with torn basil, and serve with grated Parmesan.
- Brown the beef hard and don't stir too soon — the browned fond is where the meaty flavor comes from.
- Toast the tomato paste for a minute or two until it darkens; it removes the raw canned taste and adds depth.
- Reserve pasta water and toss it with the sauce and noodles so everything emulsifies and clings.
Equipment
- Large pot for pasta
- Dutch oven or large deep skillet
- Wooden spoon
- Colander
- Chef's knife
- Cutting board
Bahan
For the meat sauce
- 30 ml olive oil, divided
- yellow onion, finely chopped
- garlic cloves, minced
- 450 g ground beef (85% lean), 85/15 for the best flavor
- 6 g fine sea salt, plus more to taste
- 2 g freshly ground black pepper
- 30 g tomato paste
- 800 g crushed tomatoes
- 120 ml beef broth, or water
- 2 g dried oregano
- 1 g dried basil
- 1 g red pepper flakes, optional
- 4 g sugar, balances the tomato acidity
- bay leaf
- 6 g fresh basil leaves, torn, to finish
For serving
- 450 g spaghetti
- 15 g salt for the pasta water
- 50 g Parmesan cheese, grated, plus more for serving
Cara membuat
- LANGKAH01
Fill a large pot with water and set it over high heat to come to a boil while you work. Finely chop the onion and mince the garlic so they are ready to go into the pan.
- LANGKAH02
Heat 1 tbsp of the olive oil in a Dutch oven or large deep skillet over medium-high heat. Add the ground beef and break it into large crumbles, then season with the salt and pepper. Let it sit undisturbed for a minute or two at a time so it develops deep brown, caramelized bits before you stir. Cook until no pink remains, 6 to 8 minutes. If there is more than a thin film of fat, spoon off the excess, leaving about 1 tablespoon behind.
- LANGKAH03
Push the beef to one side, add the remaining 1 tbsp olive oil and the onion, and cook until softened and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then add the tomato paste and cook, stirring, until it darkens to a brick-red color, 1 to 2 minutes.
- LANGKAH04
Pour in the crushed tomatoes and beef broth, then stir in the oregano, dried basil, red pepper flakes, sugar, and bay leaf. Scrape up any browned bits from the bottom. Bring to a gentle bubble, reduce the heat to low, and simmer partially covered, stirring now and then, until thickened and glossy, 25 to 30 minutes. Discard the bay leaf and taste for salt.
- LANGKAH05
While the sauce simmers, salt the boiling water generously (it should taste like the sea). Add the spaghetti and cook, stirring occasionally, until al dente, usually 9 to 11 minutes or per the package. Scoop out 1 cup of the starchy pasta water, then drain the pasta.
- LANGKAH06
Add the drained spaghetti directly to the sauce (or portion the pasta and spoon sauce over the top). Toss to coat, loosening with a splash of the reserved pasta water until it clings silkily. Stir in the torn fresh basil and serve with plenty of grated Parmesan.
Make ahead
The meat sauce actually improves overnight as the flavors meld. Make it up to 3 days ahead and refrigerate, or freeze the sauce (without pasta) for up to 3 months; thaw in the fridge and reheat while you boil fresh spaghetti.
Storage
Cool leftovers and refrigerate in an airtight container for up to 4 days. The sauce alone keeps best; store it separately from the pasta when you can so the noodles don't soften. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen.
Variations
Leaner turkey or chicken version
Swap the ground beef for ground turkey or chicken. Because they are leaner, add an extra tablespoon of olive oil and don't overcook, and consider a splash more broth so the sauce stays moist.
Loaded with vegetables
Grate or finely dice a carrot and a rib of celery in with the onion, and stir in 8 oz (225 g) sliced mushrooms after browning the beef. The extra vegetables melt into the sauce and add sweetness and body.
Gluten-free
Use your favorite gluten-free spaghetti (corn-and-rice blends hold up well) and confirm your broth is gluten-free. Salt the water well and reserve extra pasta water, since gluten-free noodles release more starch.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
What is the best ground beef for spaghetti with ground beef?
An 85/15 blend (85% lean) is the sweet spot: enough fat to carry flavor and brown well, but not so much that the sauce turns greasy. If you use a leaner 90/10 or 93/7, add an extra splash of olive oil so the meat still develops color.
How do I keep the meat sauce from tasting greasy?
Brown the beef fully, then tip the pan and spoon off all but about a tablespoon of the rendered fat before adding the onion. Skimming a little fat from the surface at the end of simmering also helps, and a longer, gentle simmer lets the sauce tighten up.
Can I make this spaghetti with ground beef ahead of time?
Yes, and it is even better the next day. Make the meat sauce up to 3 days ahead and refrigerate, or freeze it for up to 3 months. Boil fresh spaghetti when you're ready to serve and toss it with the reheated sauce and a little pasta water.
Should I mix the pasta into the sauce or serve it on top?
Tossing the drained spaghetti right into the sauce with a splash of starchy pasta water gives the best coating, so every strand is seasoned. If you prefer the classic look, plate the pasta and ladle the sauce over the top with Parmesan.
Can I use jarred marinara instead of canned tomatoes?
You can. Brown and season the beef, then stir in about 24 oz (700 g) of your favorite marinara and simmer 15 minutes to marry the flavors. Taste before adding extra salt or sugar, since jarred sauces are already seasoned.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.