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. It’s the one mom made since we were little, and the same dinner my kids know and love today.
This kid-friendly spaghetti recipe is SO easy (just a few steps and a quick prep) and packed with all the spaghetti flavors we love and with no crazy ingredients that scare kids away. The family loves to eat it with a side of garlic bread for a quick and simple weeknight dinner that’s ALWAYS a hit. It is perfect for busy nights, picky eaters, and leftovers that reheat beautifully.
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
- Ground beef (1 pound ): Gives savory richness and meaty texture. 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.
- Tomato sauce (8-ounce can): Provides the bulk of your tomato base, smooth and saucy.
- Tomato pasta (6-ounce can): Thickens the sauce and intensifies the tomato flavor.
- Salt + black pepper (to taste): Helps all the other flavors to pop.
- Hot water (2 cups): Water dissolves the bouillon and helps thin the sauce to a nice consistency. You can use 2 cups of beef broth instead of the bouillon and water
- Beef bouillon (2 cubes): Infuses the sauce with depth. Omit if using beef broth.
- Sugar (2 teaspoons): Balances the acidity in the tomato sauce. Adding shredded carrots or sautéed mushrooms can also help with the acidity.
- Dried basil (½ teaspoon): Adds a subtle herby layer, or use ½ tablespoon fresh basil during the last 10 minutes.
- Dried oregano (½ teaspoon): Complements the basil and gives that classic Italian note, or you may add ½ tablespoon of fresh oregano during the last 10 minutes.
- Garlic salt (dash): Gives a small aromatic boost without overpowering, or use freshly minced garlic and/or red pepper flakes for a little heat.
- Spaghetti noodles (16 ounces): Carries the sauce and bring it all together. You can usezucchini noodles, rice noodles, or Spaghetti Squash instead.
How to Make Spaghetti
GROUND BEEF. Brown ground beef in a large pan over medium-high heat. Drain excess grease.
SAUCE. Heat water with bouillon cubes in the microwave. Sprinkle salt and pepper to taste into the browned meat, tomato sauce, tomato paste, water with the bouillon cubes, sugar, basil, oregano, and a dash of garlic salt.
SIMMER. Cook on low for 40-60 minutes.
NOODLES. A few minutes before the hour is up, cook 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
- If using dry herbs, add them at the beginning; add fresh herbs toward the end.
- You can add 1 tablespoon of salt to the water before adding the pasta; this infuses flavor directly to the noodles.
- To help balance the acidity in the sauce, add sugar or shredded carrots.
- If you’re watching your carbs, cook up Spaghetti Squash and use that instead of noodles. Gluten-free noodles are also a delicious option.
Easy Spaghetti Recipe
Video
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.
Notes
- If using dry herbs, add them at the beginning; add fesh herbs toward the end.
- You can add 1 tablespoon of salt to the water before adding the pasta; this infuses flavor directly to the noodles.
- To help balance the acidity in the sauce, add sugar or shredded carrots.
- If you’re watching your carbs, cook up Spaghetti Squash, zucchini noodles. Gluten-free noodles are also a delicious option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cook the sauce without the ground beef 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 freezer 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
Garlic Bread Recipe
20 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 originally published July 2014.
I loved the recipe thank you Justin
Love it! I tried many spaghetti recipes, and this one is the best. It is my go to spaghetti recipe.
Yay! So happy to hear that!
this is hands down the best spaghetti I have ever made!! I followed the directions as written, and per your suggestion, I added a dash of red pepper flakes. I believe it made eight servings but for me and my husband it was so delicious. We ate it all in two days. I will be sure to try some of your other recipes. The best thing was, there was no chopping involved. It was so simple to make.
Fantastic recipe! Im pretty picky about my sauce, but this one is near perfect for me. I made the mistake of adding a dash of red pepper flakes that another commenter suggested, and it ruined the sauce for me. I made another batch and combined them, and superb!
So easy and so delicious!!! I do like to add 2 cloves of garlic, pinch of crushed red pepper towards the end of cooking the beef. Also add 1/4 tsp of onion powder to the sauce. This one is now on my regular rotation. Also great to make when having guests over. Thank you!!!
I love spaghetti
Very easy and delicious recipe. Great leftover for the rest of the week. Mmmm. Thanks.
Everyone has their go-to spaghetti recipe, and this one is a great one! It’s delicious, easy, and the kids love it. I never thought about adding beef bullion – a great tip.
This recipe really is so easy – and nothing beats homemade spaghetti sauce! Love it!
This is my kid’s favorite spaghetti recipe and has become my go-to since the prep time is so quick. This dish is a great one for leftovers as well!