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Plate of Nick's Authentic Italian Spaghetti with a twirled fork.
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5 from 68 votes

Authentic Italian Spaghetti

This Authentic Italian Spaghetti recipe comes straight from Italy. The sauce, made from fresh tomatoes, veggies, and ground beef and pork tastes like it came straight from an Italian trattoria!
Prep Time15 minutes
Cook Time5 minutes
Simmer Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Spaghetti
Servings: 6
Calories: 635kcal
Author: Erica Walker

Equipment

  • Large Skillet (we love these cast iron ones from Camp Chef)
  • large pot

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 carrots peeled, chopped
  • 4 cloves garlic (crushed or minced)
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 1/2 pounds tomatoes (fresh peeled and diced tomatoes or canned San Marzano tomatoes)
  • 6 fresh basil leaves chopped (or 1-2 teaspoons dried basil)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar (optional, see notes above)
  • beef broth (if need to thin sauce while simmering, you can also use pasta water or a splash of red wine)
  • 1 pound spaghetti noodles
  • fresh basil (for garnish)

Instructions

  • Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and sauté for 1 minute. Add ground beef and pork and continue to cook.
    Cooked ground beef and vegetables in a skillet for Italian spaghetti sauce
  • When meat is browned and onions are soft, add tomatoes.
    Canned San Marzano tomatoes added to meat mixture to make spaghetti sauce.
  • When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, salt and pepper. If you are using whole tomatoes, mash them with a potato masher or spatula to release all their juices.
    Taste the sauce and only add sugar if you feel it is needed to balance the flavors.
    Fresh chopped basil added to a rich spaghetti sauce in a large skillet.
  • Simmer on low for at least 1 hour, or up to 6 hours, stirring occasionally. The longer you simmer, the better.
    Important: Tomatoes burn easily, so keep an eye on them and add beef broth a little at a time to thin sauce if needed.
    Rich and meaty pasta sauce for Italian spaghetti in a skillet garnished with fresh basil.
  • In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot.
    Add sauce to the spaghetti noodles and toss until noodles are covered. Add fresh basil for more flavor and garnish, to taste.
    Tossing spaghetti pasta with Italian spaghetti meat sauce with tongs.

Video

Notes

Storage and Reheating Tips: Store leftover spaghetti in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if it seems dry. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Just thaw overnight in the fridge before warming.

Nutrition

Calories: 635kcal | Carbohydrates: 66g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 491mg | Potassium: 874mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6061IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 3mg