Spaghetti with Meat Sauce Big Batch Recipe

Spaghetti with Meat Sauce Big Batch Recipe

Ingredients:

For the Meat Sauce:

• 3 tablespoons olive oil
• 2 large onions, diced
• 6 cloves garlic, minced
• 2.5 pounds (1.1 kg) ground beef (can sub ½ lb with ground pork or sausage)
• 1 tablespoon salt (adjust to taste)
• 1 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 1 tablespoon dried basil
• 2 teaspoons crushed red pepper flakes (optional for heat)
• 2 cans (28 oz each) crushed tomatoes
• 2 cans (15 oz each) tomato sauce
• 1 small can (6 oz) tomato paste
• 2 teaspoons sugar (optional, balances acidity)
• 1 cup beef broth or water (as needed)
• ½ cup chopped fresh parsley or 2 tbsp dried
• ½ cup chopped fresh basil or 2 tbsp dried
• 2 tablespoons Worcestershire sauce (optional but adds depth)
• 1/2 cup grated Parmesan cheese (optional, adds richness)

For the Pasta:

• 2 pounds (900g) dry spaghetti
• Salted water for boiling

Instructions:

1. Make the Meat Sauce:

1. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
2. Add onions and cook 5–7 minutes until soft and translucent.
3. Stir in garlic and cook another 30 seconds until fragrant.
4. Add the ground meat. Cook until browned, breaking it up as you go.
5. Drain excess fat if needed.

2. Add Tomato Ingredients:

6. Stir in crushed tomatoes, tomato sauce, tomato paste.
7. Add salt, pepper, Italian seasoning, basil, red pepper flakes, sugar (if using), and Worcestershire sauce.
8. Pour in beef broth (or water) to loosen the sauce to your desired consistency.
9. Bring to a gentle boil, then reduce heat and let it simmer uncovered for at least 30 minutes to 1 hour, stirring occasionally. The longer it simmers, the better the flavor.

3. Finish the Sauce:

10. Stir in chopped parsley, basil, and Parmesan cheese if using.
11. Taste and adjust seasoning as needed.

4. Cook the Spaghetti:

1. Bring a large pot of salted water to a boil.
2. Cook spaghetti according to package instructions until al dente.
3. Drain and do not rinse.

To Serve:

• Toss some of the sauce with the cooked spaghetti or serve sauce over the pasta.
• Garnish with extra Parmesan cheese and fresh basil or parsley.
• Serve with garlic bread and salad for a full meal.

Storage & Freezing:

• Fridge: Sauce lasts up to 5 days in an airtight container.
• Freezer: Freeze sauce in containers or zip bags for up to 3 months.
• Pro Tip: Undercook pasta slightly if freezing as a full meal.