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Traditional Spaghetti

By Matt Price

Sep 18, 2024, Updated Mar 15, 2026

Traditional Spaghetti Recipe by Mr. Make It Happen

Introduction

Classic Spaghetti Recipe: A Timeless Favorite

There’s nothing quite like a steaming plate of classic spaghetti with a rich, savory sauce. This traditional recipe combines the simplicity of wholesome ingredients with a depth of flavor that makes it a family favorite. Whether you’re cooking for a crowd or just looking to indulge in a comforting meal, this spaghetti recipe will not disappoint.

Let’s get the party started by prepping and measuring our ingredients. Today we are keeping it nice and simple but feel free to add Italian sausage, and bell peppers, etc to yours if you prefer.

The first step to a good meat sauce is to brown the meat. This browning is often referred to as the “Maillard Reaction”.

The Maillard reaction is a complex and fascinating chemical process that occurs between amino acids and reducing sugars when food is cooked. This reaction is responsible for the development of complex flavors, aromas, and brown color in many cooked foods. Here’s a deeper dive into what it is and why it matters:

What is the Maillard Reaction?

Named after French chemist Louis-Camille Maillard, who first described it in 1912, the Maillard reaction is a form of non-enzymatic browning. It begins when amino acids (the building blocks of proteins) react with reducing sugars (such as glucose or fructose) under heat. This reaction is particularly significant in cooking and baking and contributes to the distinctive flavors and colors of various foods.

Examples of the Maillard Reaction in Cooking:

• Roasting Meat: The savory, complex flavors and the brown crust on roasted meats are a direct result of the Maillard reaction.
• Toasting Bread: The golden-brown crust of toasted bread or baked goods is a result of the Maillard reaction.
• Grilling Vegetables: The caramelization and enhanced flavor of grilled vegetables are also due to this reaction.
• Coffee Roasting: The rich, deep flavors and aromas in roasted coffee beans are developed through the Maillard reaction.

Once you’ve browned the beef, add in your onions and roasted garlic. Give this a mix to combine, and begin to add your seasonings as the onions sweat down.

If you want to know how I roast my Garlic, check out my Baked Spaghetti Recipe.

Next, add in your tomato paste and simmer for 2-3 minutes before deglazing with dry red wine (or beef broth).

Allow the red wine to reduce (3-5 minutes) and then add in your tomato sauce and crushed tomatoes. Mix to combine and simmer for at least 30 minutes to let the flavors come together. If needed, a pinch or 2 of sugar can be used to balance the acidity in the sauce.

Adding sugar to spaghetti sauce is a common practice, and it serves several purposes in balancing and enhancing the overall flavor of the sauce. Here’s why sugar is often included in spaghetti sauce recipes:

1. Balances Acidity:

• Tomato Acidity: Tomatoes are naturally acidic, and this acidity can sometimes result in a sharp or tangy flavor that might overpower other elements in the sauce. Adding a small amount of sugar helps to balance out this acidity, making the sauce taste smoother and more well-rounded.

2. Enhances Flavor Complexity:

• Flavor Harmony: Sugar can help to enhance the overall flavor profile of the sauce by adding a subtle sweetness that complements the savory and umami notes of the tomatoes and other ingredients. This can make the sauce more complex and satisfying on the palate.

3. Reduces Bitterness:

• Bitterness from Ingredients: Sometimes, certain ingredients or overcooked tomatoes can introduce a bitter taste. A touch of sugar can help counteract this bitterness and improve the sauce’s overall flavor.

4. Improves Mouthfeel:

• Texture and Mouthfeel: Sugar can contribute to a smoother texture and more pleasing mouthfeel. This can be particularly important in sauces that are simmered for a long time and might develop a slightly harsh or gritty texture.

5. Promotes Caramelization:

• Browning and Depth: During cooking, sugar can caramelize and contribute to the Maillard reaction, which adds depth and richness to the sauce’s color and flavor. This caramelization process can also enhance the sauce’s complexity.

Once the sauce is done, cook your pasta per package instructions in heavily salted water. You can plate your spaghetti with the pasta mixed in with the sauce OR with the sauce on top.

Tips for Perfect Spaghetti:

• Flavor Development: For a more developed flavor, consider letting the sauce simmer for a few hours if you have the time. It will deepen the flavors and improve the overall taste.
• Pasta Cooking: Be sure to cook the pasta al dente, as it will continue to cook slightly when mixed with the hot sauce.
• Cheese Topping: For an extra touch, sprinkle freshly grated Parmesan cheese on top of the finished spaghetti.

This classic spaghetti recipe is perfect for a cozy family dinner or a casual gathering. The combination of robust tomato sauce, savory ground beef, and perfectly cooked pasta makes it a timeless dish that never goes out of style. Enjoy your meal! For another crowd-pleaser, check out my southern comfort meets viral flavor.

Print & Download Traditional Spaghetti Recipe

Traditional Spaghetti

Matt Price

There’s nothing quite like a steaming plate of classic spaghetti with a rich, savory sauce. This traditional recipe combines the simplicity of wholesome ingredients with a depth of flavor that makes it a family favorite. Whether you're cooking for a crowd or just looking to indulge in a comforting meal, this spaghetti recipe will not disappoint.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Favorites, Main Course, Pasta

Cuisine American

Servings 6 servings

Calories 520 kcal

Ingredients

  

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For the Sauce:

• ▢ 28 oz Crushed Tomatoes 1 can
• ▢ 28 oz tomato sauce 1 can
• ▢ 1 Onion finely chopped
• ▢ 1 head roasted garlic
• ▢ 2 lb Ground Beef 80/20
• ▢ ¼ cup Dry Red Wine
• ▢ Italian seasoning
• ▢ Red Pepper Flakes to taste
• ▢ Salt Pepper, Garlic Powder, Onion Powder (to taste)
• ▢ 2 pinches Sugar
• ▢ Fresh Basil a handful, chopped
• ▢ 2 tablespoon Tomato Paste

For the Pasta:

• ▢ 1 Package Spaghetti
• ▢ 2 tablespoon Butter
• ▢ Salt for the pasta water

Instructions

 

• Today we are keeping it nice and simple but feel free to add Italian sausage and bell peppers, etc to yours if you prefer.
• The first step to a good meat sauce is to brown the meat.
• Once you’ve browned the beef, add in your onions and roasted garlic.
• Give this a mix to combine, and begin to add your seasonings as the onions sweat down.
• Next, add in your tomato paste and simmer for 2-3 minutes before deglazing with dry red wine (or beef broth).
• Allow the red wine to reduce (3-5 minutes) and then add in your tomato sauce and crushed tomatoes.
• Mix to combine and simmer for at least 30 minutes to let the flavors come together.
• If needed, a pinch or 2 of sugar can be used to balance the acidity in the sauce. (optional)
• Once the sauce is done, cook your pasta per package instructions in heavily salted water.
• You can plate your spaghetti with the pasta mixed in with the sauce OR with the sauce on top.

Nutrition

Calories: 520kcalCarbohydrates: 22gProtein: 31gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 117mgSodium: 977mgPotassium: 1290mgFiber: 5gSugar: 12gVitamin A: 1056IUVitamin C: 25mgCalcium: 106mgIron: 6mg

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