Old-school spaghetti

Here’s a classic Old-School Spaghetti recipe simple, comforting, and full of rich flavors just like grandma used to make. This recipe covers making a hearty meat sauce (often called spaghetti sauce or marinara with meat) served over perfectly cooked spaghetti.

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Old-School Spaghetti Recipe

Ingredients:

For the Meat Sauce:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3-4 cloves garlic, minced

• 1 pound (450g) ground beef (or a mix of beef and pork)

• 1 can (28 oz/800g) crushed tomatoes (or whole peeled tomatoes crushed by hand)

• 1 can (6 oz/170g) tomato paste

• 1 teaspoon sugar (balances acidity)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil (or a few fresh basil leaves, chopped)

• 1/2 teaspoon dried thyme (optional)

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon red pepper flakes (optional for a little heat)

• 1/2 cup water or beef broth (optional, for thinning)

• Fresh parsley or basil, chopped (for garnish)

• Grated Parmesan cheese (for serving)

For the Pasta:

• 1 pound (450g) spaghetti

• Salt (for pasta water)

• Water (for boiling)

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Equipment:

• Large pot for boiling pasta

• Large skillet or saucepan for sauce

• Wooden spoon or spatula

• Colander for draining pasta

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Directions:

Step 1: Cook the Meat Sauce

1. Heat the olive oil in a large skillet or saucepan over medium heat.

2. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.

3. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.

4. Add the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 7-10 minutes. Drain excess fat if necessary.

5. Stir in the crushed tomatoes and tomato paste.

6. Add sugar, oregano, basil, thyme (if using), salt, pepper, and red pepper flakes (if using).

7. Stir everything well to combine.

8. Reduce heat to low and simmer uncovered for 30-45 minutes, stirring occasionally. If the sauce gets too thick, add water or beef broth to loosen it.

9. Taste and adjust seasoning as needed.

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Step 2: Cook the Spaghetti

1. While the sauce simmers, bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts water).

2. Add the spaghetti and cook according to package instructions (usually 8-10 minutes) until al dente — tender but still slightly firm to the bite.

3. Reserve 1 cup of pasta water, then drain the spaghetti in a colander.

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Step 3: Combine and Serve

1. Optionally, you can toss the cooked spaghetti in the sauce directly in the skillet over low heat, adding a splash of reserved pasta water to help the sauce cling to the noodles.

2. Serve the spaghetti on plates or in bowls.

3. Garnish generously with grated Parmesan cheese and fresh chopped parsley or basil.

4. Optional: Serve with garlic bread and a simple green salad.

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Tips for Best Old-School Spaghetti:

• Use good-quality canned tomatoes for best flavor.

• Letting the sauce simmer longer deepens the flavor.

• Drain excess fat from the browned meat to avoid greasy sauce.

• Reserve pasta water to adjust the sauce consistency.

• If you want a more “chunky” sauce, crush the tomatoes by hand or with a spoon.

• Fresh herbs make a big difference if you have them on hand.