Key Takeaways:
- Classic comfort food with rich meat sauce and tender pasta
- Budget-friendly dinner ready in just 45 minutes
- Perfect for beginner cooks with detailed instructions
- Makes 4 generous servings with plenty for seconds
Why You Need This Old School Spaghetti Recipe
Ever find yourself craving that nostalgic taste of simple, hearty pasta? My Old School Spaghetti with Ground Beef brings back those cafeteria lunch memories but elevates them to something you’d actually want seconds of! This recipe strikes the perfect balance between quick-and-easy and deeply satisfying. I’ve fine-tuned it over years of weeknight dinner rotations, and it’s now a guaranteed crowd-pleaser that even picky eaters request.
The secret is in treating each component with care – properly browning the meat, simmering the sauce just long enough, and cooking the pasta to perfect al dente. Even if you’re new to cooking, I’ve broken down every step so you can create this classic dish with confidence.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 580 |
| Protein | 32g |
| Carbohydrates | 75g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 620mg |
| Sugar | 8g |
| Cholesterol | 70mg |
Serving size: 1/4 of recipe (approximately 2 cups)
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 pound | 80/20 lean-to-fat ratio |
| Spaghetti pasta | 1 pound | Regular or whole wheat |
| Yellow onion | 1 medium | Finely diced (about 1 cup) |
| Garlic | 4 cloves | Minced (about 2 tablespoons) |
| Crushed tomatoes | 2 (14.5 oz) cans | No salt added preferred |
| Tomato paste | 1 (6 oz) can | Adds richness and thickness |
| Olive oil | 2 tablespoons | For sautéing |
| Italian seasoning | 2 teaspoons | Dried herb blend |
| Salt | 1 teaspoon | Plus more for pasta water |
| Black pepper | 1/2 teaspoon | Freshly ground preferred |
| Parmesan cheese | 1/2 cup | Freshly grated |
| Fresh basil | Optional | For garnish |
Kitchen Tools
| Equipment | Purpose |
|---|---|
| Large pot (6+ quart) | For cooking pasta |
| Deep skillet (12-inch) | For sauce preparation |
| Colander | For draining pasta |
| Wooden spoon | For stirring and breaking up meat |
| Measuring cups & spoons | For precise measurements |
| Chef’s knife & cutting board | For prep work |
| Can opener | For opening canned ingredients |
| Timer | To track cooking times |
| Heat-safe bowl | For draining excess fat (optional) |
Timing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Super Detailed Instructions for Beginners
Preparation Phase (15 minutes)
- Set up your workspace:
- Clear a clean counter area
- Place cutting board in a comfortable position
- Have trash can or bowl nearby for scraps
- Read through entire recipe once
- Prep your ingredients:
- Dice onion: Cut off ends, peel, halve, then make 1/4-inch cuts in a grid pattern
- Mince garlic: Separate cloves, crush with knife flat, remove skins, finely chop
- Measure all seasonings into small bowls
- Open canned tomatoes and paste
- Prepare for cooking:
- Fill pasta pot with 4 quarts (16 cups) water (don’t turn on yet)
- Place colander in clean sink
- Put oil, onions, and garlic near stove
- Unwrap ground beef and place on plate
Cooking the Meat Sauce (25 minutes)
- Start with aromatics:
- Place large skillet on burner set to medium heat
- Add 2 tablespoons olive oil
- When oil shimmers slightly (about 1 minute), add diced onion
- Stir occasionally with wooden spoon for 5-7 minutes until translucent
- Add minced garlic, stir constantly for 1 minute (watch carefully so it doesn’t burn)
- Cook the beef:
- Add ground beef to pan with onions and garlic
- Break into small pieces with wooden spoon
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Cook 8-10 minutes, stirring occasionally, until no pink remains
- If excessive fat collects, tilt pan slightly and spoon off excess
- Build your sauce:
- Sprinkle 2 teaspoons Italian seasoning over browned meat
- Stir to coat meat evenly
- Add both cans of crushed tomatoes
- Add full can of tomato paste
- Stir thoroughly until paste is completely incorporated
- When mixture begins to bubble, reduce heat to low
- Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper
- Partially cover and simmer for 15 minutes, stirring occasionally
- Check for doneness:
- Sauce should be slightly thickened but not dry
- Taste and adjust seasoning if needed
- If too thick, add 1/4 cup water
- If too thin, simmer uncovered 5 more minutes
- Keep warm over very low heat while pasta cooks
Cooking the Pasta (12 minutes)
- Boil the water:
- Put pot of water on high heat
- Add 1 tablespoon salt (water should taste like the ocean)
- Bring to a rapid, rolling boil with large bubbles
- Cook the pasta:
- Add entire package of spaghetti to boiling water
- Use tongs to push pasta down as it softens
- Stir immediately to prevent sticking
- Set timer for 9 minutes (or per package directions for al dente)
- Stir occasionally during cooking
- Check and drain:
- 1 minute before timer ends, test a strand of pasta
- It should be firm but not crunchy (al dente)
- Before draining, scoop out 1 cup of pasta water in a measuring cup
- Carefully pour pasta into colander to drain
- Don’t rinse the pasta (the starch helps sauce stick)
Final Assembly (5 minutes)
- Combine everything:
- Return drained pasta to empty pot
- Add about 3/4 of the meat sauce
- Use tongs to gently toss pasta and sauce together
- If too dry, add reserved pasta water, 1/4 cup at a time
- Taste and add more salt if needed
- Serve:
- Use tongs to portion spaghetti onto four plates
- Top each serving with remaining sauce
- Sprinkle generously with freshly grated parmesan cheese
- Add torn basil leaves if using
Troubleshooting Common Problems
- Sauce too thick? Add reserved pasta water, 1/4 cup at a time.
- Sauce too thin? Continue simmering uncovered to reduce, or add 1-2 tablespoons more tomato paste.
- Pasta clumped together? Next time, ensure water is at a full boil before adding pasta and stir immediately after adding.
- Meat sauce tastes flat? Try adding 1/2 teaspoon more salt, 1 teaspoon sugar, or 1 tablespoon butter to round out flavors.
- Garlic burned? If it happens, remove as many burned pieces as possible. Next time, lower heat or add garlic later in the cooking process.
- Pasta overcooked? Set a timer and test early next time. Remember pasta continues cooking slightly after draining.
Delicious Variations & Substitutions
- Meat options: Substitute half the beef with ground Italian sausage for extra flavor.
- Pasta alternatives: Try whole wheat spaghetti for more fiber or gluten-free pasta if needed.
- Veggie boost: Add 8 oz sliced mushrooms or 1 diced bell pepper when cooking onions.
- Cheese choices: Swap parmesan for pecorino romano for a sharper flavor.
- Spice it up: Add 1/4-1/2 teaspoon red pepper flakes when adding Italian seasoning.
- Herb upgrade: Mix in 2 tablespoons fresh chopped basil to sauce just before serving.
Storage & Reheating Instructions
- Refrigerator:
- Cool completely before refrigerating
- Store in airtight container up to 4 days
- Ideally keep sauce separate from leftover pasta
- Freezer:
- Freeze sauce only (pasta gets mushy)
- Leave 1-inch headspace in container for expansion
- Freeze up to 3 months
- Label with date and contents
- Reheating:
- Microwave: 2-3 minutes, stirring halfway
- Stovetop: Heat sauce in pan, add reserved pasta or freshly cooked pasta
- Add splash of water when reheating to revive sauce
- If sauce separated, stir well while reheating
Safety Tips & Helpful Hints
- Food safety:
- Wash hands before and after handling raw meat
- Use separate cutting boards for meat and produce
- Ground beef should reach internal temperature of 160°F
- Refrigerate leftovers within 2 hours
- Time-saving tips:
- Prep onion and garlic the night before
- Double recipe and freeze half for later
- Start heating pasta water before making sauce
- Clean as you go to avoid kitchen chaos
- Pro tips:
- Don’t rush the onion cooking – proper caramelization adds flavor
- Salt pasta water generously – it’s your only chance to season the pasta itself
- Reserve pasta water – the starchy water is liquid gold for adjusting sauce consistency
- Try a simple variation with pasta shells for a fun twist
- For extra richness, add 1/4 cup heavy cream to sauce just before serving
- This sauce also makes an excellent base for baked pasta dishes like lasagna
Remember, great cooking isn’t about perfection – it’s about creating something delicious that brings people together. This Old School Spaghetti with Ground Beef recipe is meant to be a starting point. Feel free to adjust it to your family’s tastes!
