Ingredients
For the meat sauce:
500 g ground beef
1 medium onion, finely chopped
3 garlic cloves, minced
1 green bell pepper, diced
1 can (400 g) crushed tomatoes
1 can (400 g) diced tomatoes
3 tablespoons tomato paste
1 teaspoon sugar (optional but recommended to balance acidity)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon chili flakes (optional)
3 tablespoons olive oil
½ cup water or beef broth
For the pasta:
400 g spaghetti
Water for boiling
Salt for the pasta water
Instructions
Start by heating olive oil in a large deep pan or pot. Add the chopped onion and sauté until soft and fragrant. Once the onions turn translucent, add the minced garlic and cook briefly until aromatic. Next, add the diced green bell pepper. This vegetable adds a subtle sweetness and texture that pairs beautifully with the beef and tomatoes.
Add the ground beef to the pot and break it apart with your spoon as it cooks. Allow it to brown well. Browning is essential—not just cooking—because it creates a deeper flavor that will make your sauce taste rich and hearty. Once the beef loses its pink color, season it with salt, pepper, paprika, oregano, basil, and optional chili flakes.
Now stir in the tomato paste, coating everything in the pot. Tomato paste adds a concentrated tomato richness that helps thicken and deepen the sauce. After mixing it well, add the crushed tomatoes, diced tomatoes, and about ½ cup of water or broth. Add the teaspoon of sugar to balance acidity. Bring the sauce to a boil, then reduce the heat and let it simmer gently for at least 20–30 minutes. The longer it simmers, the better it will taste.
While the sauce cooks, prepare the spaghetti. Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to package instructions until al dente. Drain, but do not rinse; rinsing removes the starch that helps the sauce stick to the pasta.
When the sauce is ready, taste and adjust seasonings if needed. If you prefer a thicker sauce, let it simmer uncovered longer. If you like it saucier, add a splash of water or broth.
Combine the spaghetti with the sauce directly in the pot, mixing until every strand is beautifully coated. Or, if you prefer, serve the pasta first and add the sauce on top as shown in the photo. Both methods work well, but mixing ensures full flavor in every bite.
Serving Suggestions
This spaghetti pairs wonderfully with garlic bread, fresh salad, or even just a sprinkle of Parmesan cheese. A simple green salad with olive oil and lemon helps balance the richness of the dish. If you’re preparing it for a crowd, it holds up beautifully in a large serving dish and stays warm for a long time.
Leftovers taste even better the next day because the flavors continue to develop. Store in an airtight container in the refrigerator for up to three days, or freeze the sauce separately for up to three months.