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A bowl of spaghetti topped with a rich tomato sauce and garnished with fresh basil leaves. A fork is lifting a portion of the pasta. In the background, there are ripe red tomatoes on the vine. The scene is bright and appetizing.

Authentic Italian Spaghetti

Nick’s Authentic Italian Spaghetti comes straight from Italy. Tomatoes, basil, onions, and carrots flavor the two kinds of meat to make the perfect sauce!
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Prep Time 15 minutes
Cook Time 5 minutes
Simmer Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 3 carrots peeled, chopped
  • 1 pound ground beef
  • 1/2 pound ground pork (optional)
  • 1 1/2 pounds tomatoes (fresh peeled and diced tomatoes or canned San Marzano tomatoes)
  • 6 fresh basil leaves chopped (or 1-2 teaspoons dried basil)
  • 1/2 teaspoon sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • beef broth (if needed, to taste, you can also use pasta water or a splash of red wine)
  • 1 pound spaghetti noodles

Method
 

  1. Step 1: Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and sauté for 1 minute. Add ground beef and pork and continue to cook.
    A close-up of a skillet showing ground beef being browned with chopped onions and carrots. A spatula is seen stirring the mixture. The vegetables are starting to soften, and the meat is partially cooked, with some pieces still raw.
  2. Step 2: When meat is browned and onions are soft, add tomatoes.
    A close-up of a pot filled with a simmering tomato-based sauce, including whole tomatoes, minced meat, diced onions, and peppers. A metal spatula is partially submerged in the sauce, indicating that it is being stirred and cooked on a stovetop.
  3. Step 3: When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are using whole tomatoes, mash them with a potato masher or spatula to release all their juices).
    A close-up view of a pot filled with chunky, red tomato-based meat sauce. Visible ingredients include ground meat, chopped tomatoes, and bits of other vegetables. A metal spoon is partially submerged in the sauce, resting on the pot's edge.
  4. Step 4: Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily, so keep an eye on them and add beef broth a little at a time to thin sauce if needed.
    A close-up of a pot filled with rich, red tomato meat sauce, with a wooden spoon lifting a portion of the sauce. Fresh tomatoes and basil leaves are blurred in the background.
  5. Step 5: In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered.
    A large pot filled with spaghetti and meat sauce is being mixed with a spatula. The sauce is a rich red and chunky, containing tomato bits and ground meat. The image showcases a close-up view of the pasta dish, highlighting its texture and ingredients.
  6. Step 6: Serve immediately.
    A plate of spaghetti with tomato sauce is garnished with a basil leaf and set on a red-and-white checkered tablecloth. A fork is twirling a portion of the spaghetti.

Notes

Your spaghetti will last in the fridge in an airtight container for 3-4 days.