Homemade Spaghetti Recipe

A skillet pan with spaghetti inside of it and a pasta serving spoon.

Homemade Spaghetti Recipe is simple, hearty, uses everyday ingredients - once you try it from scratch, it just might become a regular in your kitchen. Spaghetti is a classic Italian-inspired meal and this homemade recipe delivers a rich & savory beef broth seasoned tomato sauce, ground beef, and thin spaghetti noodles.

Course Dinner

Cuisine American, Italian

Keyword homemade spaghetti recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 323kcal

Author Jessica

Equipment

Ingredients

1 lb lean ground beef (I use 93/7)
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups beef broth (see notes)
1 can (8 oz) tomato sauce w/ garlic, oregano, basil
1 can (6 oz) tomato paste w/ italian herbs
3 cloves garlic (minced or pressed)
2 teaspoons granulated sugar
1 teaspoon Italian seasoning
1 box (16 oz) thin spaghetti noodles

Instructions

In a large skillet, over medium-high heat, cook and crumble the ground beef, salt, and black pepper until the meat is no longer pink. Drain the excess grease from the skillet.
1 lb lean ground beef, 1 teaspoon kosher salt, ½ teaspoon black pepper
Add the beef broth, tomato sauce, tomato paste, garlic, sugar, and Italian seasoning. Stir until combined well. Bring to a gentle /low boil.
2 cups beef broth, 1 can (8 oz) tomato sauce w/ garlic, oregano, basil, 1 can (6 oz) tomato paste w/ italian herbs, 3 cloves garlic, 2 teaspoons granulated sugar, 1 teaspoon Italian seasoning
One boiling, reduce the heat to low or medium-low, and let simmer for 45 minutes uncovered. The sauce is done once it has thickened and turned a dark red color.
About 15 minutes before the spaghetti sauce is done, boil a large pot of salted water, and cook the thin spaghetti noodles according to the package directions. Cook to al dente or softer depending on preference. When done, drain the spaghetti in a colander but do not rinse it.
1 box (16 oz) thin spaghetti noodles
Add the cooked noodles into the spaghetti sauce and mix everything together until all the noodles are coated in the sauce.
Serve immediately and garnish with parmesan cheese. Enjoy!

Notes

Ground Beef : I prefer a lean ground beef so the spaghetti does not turn out greasy; I use 93/7. But any fat percentage can be used if you have a different preference. Ground turkey is another option.
Beef Broth : Beef stock, beef bone broth, or the lower-sodium versions can all be substituted. For the best flavor, I recommend using the full salt version of beef broth, stock, or bone broth. I love using the Kettle & Fire brand of beef bone broth.
Tomato Sauce & Tomato Paste : Make sure you are using the ones that include the Italian herbs in them. Usually labeled as 'Italian herbs' or 'with garlic, oregano, basil' on the can. They make a roasted garlic tomato sauce (8 ounces) that would be a yummy substitute if wanted.
Garlic : Use fresh garlic cloves that have been minced or pressed, use chopped garlic from a jar, or garlic paste. I like using the garlic paste.
Thin Spaghetti Noodles : This is a spaghetti recipe, so spaghetti noodles are kind of a must! But other options include angel hair spaghetti, regular spaghetti, fettuccine, or another paste shape such as rotini, ziti, or your favorite pasta.
Tips : I add about 2 teaspoons of kosher salt to the pasta water. You need to add something to help flavor the bland pasta. I don't really measure, but rather just sprinkle a good amount in there. Also, if you prefer a more saucey spaghetti then don't use the entire box of noodles. My family loves a drier, more pasta spaghetti so I use the 16 ounce box. You could use anywhere from 8 ounces to 16 ounces of the box; depending on preference.

Nutrition