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Old-School Spaghetti with Ground Beef (No Sausage)
Few dishes feel as nostalgic and satisfying as a big bowl of classic spaghetti. This version skips the sausage and focuses on well-seasoned ground beef, tender pasta, and a rich tomato-based sauce. It’s the kind of simple comfort food that brings everyone to the table.
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Ingredients
For the sauce and pasta:
1 lb (454 g) spaghetti or pasta of choice
½ tsp kosher salt (for boiling water)
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2 tablespoons unsalted butter
2 tablespoons olive oil
1 lb ground beef
1 small onion, finely chopped
3 garlic cloves, minced
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1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1 tsp dried oregano
½ tsp black pepper
1 tsp sugar (optional)
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Salt to taste
Grated Parmesan cheese (for serving)
Directions
Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and reserve ½ cup pasta water.Sauté Aromatics
In a skillet, melt butter with olive oil. Add onions and cook until soft (3–4 minutes). Add garlic and stir for 30 seconds.Brown the Beef
Add ground beef, season with salt and pepper, and cook until browned.ADVERTISEMENT
Make the Sauce
Stir in tomato sauce, tomato paste, oregano, and sugar. Reduce heat and simmer uncovered for 15–20 minutes. Add pasta water to adjust thickness if needed.Combine & Serve
Mix the pasta with the sauce. Toss well and serve hot, topped with grated Parmesan.
Time & Serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4–6 servings
Tips & Variations
Simmer sauce longer (up to 45 minutes) for richer flavor.
Add red pepper flakes for a little kick.
Swap in whole-wheat pasta for extra fiber.
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Fresh basil stirred in at the end brightens the dish.
Storage & Reheating
Fridge: Up to 4 days in an airtight container
Freezer: Freeze in meal-sized portions for up to 2 months
Reheat: Gently on stovetop with a splash of water or broth
Tools You’ll Need
Large pot
Deep skillet or Dutch oven
Wooden spoon
Colander
Cheese grater (optional)
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