Spaghetti with Meat Sauce is a kid friendly dinner that I know everyone will eat. Follow this recipe to turn your favorite jarred marinara sauce into delicious spaghetti with meat sauce.
In a large pot put water on to boil for your pasta... be sure to salt the water generously. The water should taste like sea water!
In a separate large sauté pan with high sides or a sauce pot, over medium heat, add olive oil.
1 tablespoon olive oil
Add the ground beef and cook through while crumbling. If there is excess grease drain it off before moving on.
1 lb ground beef
Next add the onions and garlic and saute until they are softening, about 5 minutes.
½ yellow onion, diced, 3 garlic cloves, chopped
Stir in the oregano, basil, onion powder, and garlic powder. Warm the spices through for 1 minute.
1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon each: onion powder, garlic powder, salt
Pour in the marinara, then add ⅓ cup water the empty marinara jar and give it a shake to get all the flavor out of the jar. Pour that into the sauce. (could also use red wine in place of water in this step)
24 oz favorite jarred marinara sauce, ⅓ cup water
Let the simmer for about 10 minutes, stirring occasionally. Cook the pasta in the boiling water at this time, following box instructions : )
1 lb spaghetti
Drain the pasta, and mix it in the sauce or serve it on the side for people to dish themselves. Serve with parmesan cheese on the side.
Storing
Store any leftovers in the fridge for up to 4 days.
Freezing
This sauce freezes really well!
Let it cool completely and then place in a freezer safe bag or container. Make sure to leave room for expansion during freezing.
It will be good in the freezer for about 3 months.
Using from frozen
Let thaw in the fridge overnight and then warm in a skillet over medium low heat.
OR ... Place the frozen sauce directly into a pan over medium low heat with a couple tablespoon of water. Let simmer until it is warmed through and as thick as you like.
Video
Notes
Troubleshooting Your Sauce:
Don't have ground beef? You can use ground turkey, ground Italian sausage or ground chicken.
Sauce is too thin? Keep the lid off of the pot and simmer over low for 10 minutes to concentrate. In a pinch you can also add 1 tablespoon cornstarch mixed with 1 tablespoon cool water while the sauce is simmering. This should thicken it immediately.
Sauce is too thick? Add a small 8oz can of tomato sauce. Then taste for additional seasoning.
Sauce is too tangy? Add a couple teaspoons of sugar.
Sauce is too sweet? Add acid, which can be in the form of balsamic vinegar, white wine vinegar or tomato sauce. Add the vinegar sparingly, it can quickly take over the sauce!
Sauce is too salty? Add cream or half and half at the end.
Want more depth of flavor? Instead of water add red wine