The BEST Spaghetti Meat Sauce Recipe | Italian Classic Made Easy

This easy spaghetti recipe features a rich, flavourful meat sauce that comes together quickly. Perfect for busy nights, it’s a hearty dish that doesn’t sacrifice taste for simplicity. It’s a comforting classic that’s always a crowd-pleaser, oh, and it’s also one of my favorite recipes of all time!

Here’s what you’ll need for the Spaghetti:

-1 can San Marzano tomatoes
-1 onion, chopped
-2–3 cloves garlic, minced
-1/2 tsp chili flakes (adjust to taste)
-1 cup each ground Veal, pork, beef
-Olive oil
-2 tbsp butter
-Fresh basil
-Parmigiano Reggiano
-Spaghetti
-Salt & pepper, to taste

And here’s what you’ll need for the Ranch Garlic Bread:

-1 tbsp dried parsley
-1 tbsp garlic powder
-1 tbsp onion powder
-2 tsp dried dill
-1 tsp dried chives
-1/4 tsp mustard powder
-1 tsp salt
-1/2 tsp pepper

Blend one can of San Marzano tomatoes until smooth. Dice one onion and crush two to three cloves of garlic.

Heat olive oil in a pan over medium-high heat. Add ground veal, pork, or beef and cook until browned. Remove the meat from the pan and set aside.

In the same pan, add a bit more olive oil and sauté the chopped onion until translucent. Add the garlic and cook for 30 seconds. Stir in chili flakes, the blended tomatoes, and a splash of water. Return the cooked meat to the pan.

Reduce the heat to medium-low and let the sauce simmer for one hour, stirring occasionally. While the sauce cooks, shred Parmigiano Reggiano and chop fresh basil.

Once the sauce is ready, stir in butter, the shredded cheese, and chopped basil. Cook spaghetti in salted water until al dente, drain, and toss it with the sauce in a pan.

Plate the pasta and top with extra basil, olive oil, Parmigiano, and cracked black pepper.

For the Bread:

In a bowl, mix 1 tablespoon each of dried parsley, garlic powder, and onion powder, 2 teaspoons dried dill, 1 teaspoon dried chives, 1/4 teaspoon mustard powder, 1 teaspoon salt, and 1/2 teaspoon pepper.

Crush two cloves of garlic and mix them into room-temperature butter along with some of the ranch seasoning.

Spread the butter mixture onto slices of bread and toast at 400°F (200°C) for 10 minutes.

Now eat all of this greatness and thank me later!

Today I’m going to show you guys how to make a delicious spaghetti with a parmesan ranch garlic bread. Buckle up. Things are about to get spagtastic. That’s a word. Leo cooks things. I cook things. First things first, and arguably the backbone of the recipe are the tomatoes. I like to use San Marz tomatoes because they have less seeds and they’re sweeter than regular tomatoes. The best way to know if you have authentic Sanmarzan tomatoes is to check the label. It should say DOP somewhere. That means it’s the good stuff. Yes. Hello guys. Hi friends. Rinse out the can with some water. We just want a light blend here just to break up the tomatoes. That’s good. Medium high heat with a little glug of olive oil. Now I’m putting in my meat. Get some color on that. For the meat, we’re going to do about 1 cup each of ground ve and ground beef and ground human. No, that last one’s not true. Don’t do that. We want to keep going until the fat’s all reduced cuz that’s going to go directly into the sauce and you don’t want a gross fatty sauce. No one likes a fatty sauce. Just like that. Almost no fat left. This is for later. You’re for later. Now that we got rid of the meat, we’re going to delaze the pan with some onions. We’re going to sweat these onions until they’re translucent. I like to use Spanish onions here because they have a nice sweet flavor. We’re going to get rid of that nice fond with the onions. It’s going to go right into our flavor masters. Flavor masters. I’m going to toss in a pinch of chili flakes. Now, I’m also going to hit with a pinch of salt and then about two to three cloves of garlic. We put the garlic at the end because we don’t want it to burn. Once it starts smelling fragrant, it’s time for the tomato sauce. That tomato sauce is also going to delaze the pan. There’s a lot of delazement happening today. Stir it all together. Everyone’s happy. And a little splash of water. I’m switching to a rubber spatula cuz it makes it easier to wipe down the sides. My stomach’s got the grumblies. Once it starts bubbling like this, we’re going to add our meat. Get all that goodness mixed in there. We’re going to hit it with a little pinch of salt. Phw. Now, we’re going to put this at medium low for about an hour. Keep stirring it. Keep stirring it. I’m going to do it over here cuz we’re going to do other stuff here. Now for the ranch garlic butter, we’re going to start with 1 tbsp of dried parsley, 1 tbsp onion powder, 1 tbsp garlic powder, garlic powder. Yeah, words. 2 tsps of dried dill, 1 teaspoon of dried chives, 1 teaspoon of salt, half a teaspoon of pepper, and a quarter, I can’t talk. And a quarter and 1/4 teaspoon of mustard powder. Now mix all that together into a powder. Now I’m going to take about 1 teaspoon of this mixture and add it to 2 tbsps of softened butter. You can save the rest of this for later. It goes super good with veggies. Crush two cloves of garlic in here. Now mash it all together. And then you’re left with this beautiful ranch garlic butter. I know it’s appealing, but don’t eat a spoonful of this on its own. There’s three final touches to the sauce once it’s done simmering. One of them is basil. We’re going to put all our basil leaves on top of each other. So basically, I’m going to do a little tight basil cigar like that. And then we do little slices like that. And it creates these little ribbons of basil. One of the reasons I don’t salt my tomato sauce too heavily is because I’m going to add parmesano raano at the end and it’s got its own saltiness. This little tower of cheese. So like this much parmesanoop for the garlic bread. We’re going to butter our toast. Put that ranch butter all the way to the edge. And now we make it rain. Little bit of black pepper on top. We’re going to put the bread into a 400°ree oven for about 10 minutes. So the sauce has been simmering for about an hour now. I’m going to add in the basil we chopped. Now we’re going to add in our parmesano reano. I’m also going to add in about a tablespoon of cold butter. Well, maybe a little bit more than a tablespoon. The butter adds in a nice subtle richness. You’ll see. I learned the butter trick from Chef John at Food Wishes. Shout out Chef John. He’s so good. We’re going to ladle in a couple things of sauce. About that much. We’re going to let our pasta go until it’s al dente. Whoa. What are you doing there? Uh-oh. Oh no. Pay attention to your pasta. Now we’re going to put our pasta in the sauce. Ah, it’s hot. Going to add a little pasta water as well. Oo. Now we’re going to mix up all that goodness. A little bit of nice coverage all over the pasta. I’m going to use these tongs. Shout out to my neighbor. And then we’re going to just lay that down here. Oh boy. Just like that. We’re also going to spoon on a little bit of our sauce. A little bit of the sauce goes on top. Just a couple little slivers of parmesano reano. And then we’re going to do a few little basil leaves. Just a little bit of pepper at the end. And of course the rest of our carbs. Let’s get personal. [Music] In my face you go. Don’t forget the garlic bread. Bye, friends. You and me have a date.