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We all have our FAVORITE “spaghetti recipe” that we know and love, and today’s recipe is the same one we’ve enjoyed our entire lives.
Yes, it’s the one mom made since we were little and the same dinner recipe our kids know and love today. It is SO easy (just a few steps and a quick prep) and packed with all the spaghetti flavors we love – with no crazy ingredients that scare kids away.
The family love to eat it with a side of garlic bread for a quick and simple weeknight dinner that’s ALWAYS a hit – even with our picky eaters!
For other variations, we also love to make our Spaghetti pie and Spaghetti Casserole.
Why we think you’ll love it:
- No fail! This recipe is so simple that even your kids can make it. Just 5 minutes of prep and a few easy steps.
- Loved by all. There are no crazy ingredients in this recipe, which means even the pickiest of eaters love it.
- The perfect dinner. Add some cheesy garlic bread or garlic knots and a salad, and this is the perfect Sunday dinner.
Spaghetti Ingredients and Substitutions
- 1 pound ground beef – We use 80/20 ground beef for the added flavor. Drain the excess oil. Optional: add 1-2 minced garlic cloves. Replace with ground turkey, ground chicken, or ground Italian sausage.
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato pasta
- salt + black pepper – to taste
- 2 cups hot water – or 2 cups beef broth instead of the bouillon and water
- 2 cubes beef bouillon – omit if using beef broth
- 2 teaspoons sugar – balances the acidity in the tomato sauce. Shredded carrots or sautéed mushrooms can also help with the acidity.
- ½ teaspoon dried basil – or ½ tablespoon fresh basil during the last 10 minutes
- ½ teaspoon dried oregano – or add ½ tablespoon fresh oregano during the last 10 minutes
- dash of garlic salt – or fresh, minced garlic and/or red pepper flakes for a little heat
- onions – optional (our kids aren’t fans, but if they like them, you can throw in either finely 1/4 cup finely chopped onions or even 1 tablespoon dried onions.
- 16 ounces spaghetti noodles – or zucchini noodles, rice noodles, or Spaghetti Squash
How to Make Spaghetti
- GROUND BEEF. Brown 1 pound ground beef in a large pan over medium-high heat. Drain excess grease.
- SAUCE. Heat 2 cups water with 2 beef bullion cubes in the microwave. Sprinkle salt and pepper to taste into the browned meat, 1 can tomato sauce, 1 can tomato paste, 2 cups water with the bouillon cubes, 2 teaspoons sugar, ½ teaspoon basil, ½ teaspoon oregano, and a dash of garlic salt. Simmer on low for 40-60 minutes.
- NOODLES. A few minutes before the hour is up, cook 1 pound spaghetti noodles as directed on the package (al dente). Once the noodles are cooked, add them to the sauce , stir to combine and serve immediately.
- SERVE. We like to top our spaghetti with grated or shredded Parmesan cheese and some fresh basil.
Kristyn’s Recipe Tips
- We always salt the water pasta generously, which helps with the flavor.
- To help balance the acidity in the sauce add sugar or shredded carrots.
- Before you drain your pasta, scoop out about 1/3 cup of the starchy pasta water to add to your sauce at the end. It coats the noodles perfectly, giving you that smooth, restaurant-quality texture.
- If you’re watching your carbs, we like to cook up Spaghetti Squash and use that instead of noodles.
Kid-Friendly Spaghetti
Ingredients
- 1 pound ground beef, 80 percent lean/20 percent fat
- 2 cups hot water
- 2 cubes beef bouillion, or use 2 cups beef broth and omit hot water
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 teaspoons sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- pinch of garlic powder
- salt and pepper, to taste
- 1 (16-ounce) package spaghetti
Instructions
- Cook ground beef in a large pan over medium heat, breaking into small pieces, until browned, 8-10 minutes. Drain excess fat.
- Dissolve bouillon cubes in hot water and add to meat. Add tomato sauce, tomato paste, sugar, basil, oregano, garlic powder, salt and pepper. Simmer on low for 30 minutes.
- A few minutes before the sauce is done, cook spaghetti noodles according to package directions.
- Drain spaghetti and add to the sauce, tossing to coat. Top with Parmesan.
Video
Notes
- The longer it simmers, the more the flavors will meld and intensify.
- Add dry herbs at the beginning and fresh herbs toward the end.
- Taste as you go and add any extra seasonings.
- To help balance the acidity in the sauce add sugar or shredded carrots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cook the sauce without the hamburger and only simmer for half the time. Another idea is to omit the ground beef but serve Meatballs on the side for people to add in as desired.
Cook sauce according to recipe directions, let cool, put into an airtight freezer-safe container, and freeze for up to 6 months. Reheat the sauce and add it to the cooked pasta.
Store leftovers in the fridge for 3-5 days if properly stored in an airtight container(s), or put in a freeze ziploc and freeze for up to 3 months.
Complete The Meal
Sides
Garlic Knot Recipe
20 mins
Olive Garden Breadsticks
2 hrs 27 mins
Quick Caprese Salad
5 mins
Antipasto Salad
15 mins
Desserts
Panna Cotta Recipe
4 hrs 10 mins
Italian Cookies
1 hr 20 mins
Easy Chocolate Cake Recipe
50 mins
Jello Cheesecake
6 hrs 30 mins
Spaghetti Recipes
Collections
This recipe was first shared July 2014.
I’ve been making this recipe for at least a year, and it is such an easy weekly rotation dish. It’s delicious, filling, and feels like literally no work to just whip up and put on the stove. A nice bonus is how impressed people are by the homemade sauce (even though it is so simple to put together). Def thankful to have this one!
Can you make the sauce ahead of time ? I work late and wanna make it before going back to work. Didn’t know if re heating it and eating same day would make a difference
Yes you can definitely make the sauce ahead of time!