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Overhead view of the best spaghetti from scratch on a white plate sprinkled with parmesan and parsley.

Best Spaghetti Recipe

By using some science and a bit of elbow grease, my Spaghetti and Meat Sauce recipe gets the most flavor out of the ingredients in the least amount of time.
Course Entree
Cuisine American, Italian
Keyword pasta
Level Beginner
Main Ingredient Beef, Pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 servings
Calories 800kcal


  • 255 grams ground beef
  • 100 grams ground pork
  • teaspoon baking soda
  • 180 grams onion (1 small onion, finely minced)
  • 50 grams carrot (⅓ carrot, peeled, grated)
  • 14 grams garlic (minced)
  • 2 tablespoons olive oil
  • ½ cup red wine
  • 500 grams tomato puree
  • 2 tablespoons ketchup
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 225 grams spaghetti
  • Flat-leaf parsley (chopped for garnish)
  • Parmesan cheese (for garnish)


  • Bring a large pot of well-salted water to a boil.
  • Dissolve the baking soda in a tablespoon of water and add it to a frying pan, along with the minced onions, grated carrot, minced garlic, and olive oil. Stir the mixture to evenly combine and cover this with a lid. Put it on the stove over medium heat, and set the timer for 10 minutes.
  • Once you see steam escaping from between the lid and the pan, turn down the heat to low, and continue steaming the onion mixture until the timer goes off.
  • When the timer goes off, remove the lid and turn up the heat to medium-high. Saute the mixture for about 3-minute or until all the liquid has evaporated and the onions start to brown.
  • Add the ground beef and ground pork and break up the clumps with a spatula.
  • Once there are no large lumps of meat left, add the wine, and continue breaking the clumps up until the mixture no longer smells like alcohol.
  • Add the tomato puree, ketchup, dried oregano, salt, and black pepper and vigorously simmer the sauce while stirring it constantly for about 10 minutes.
  • While the sauce is reducing, add the spaghetti to the boiling water, submerge it under the water as quickly as possible and cook for 1 minute less than what the package directions say.
  • The sauce is done when you can pass a spatula through it, and it takes a second for the sauce to fill in the gap.
  • When the pasta is done, use tongs to transfer the spaghetti directly to the pan with the sauce. It's okay if some of the boiling liquid goes into the sauce. Stir the noodles into the sauce and add additional boiling liquid if the pasta starts looking dry.
  • Serve the pasta garnished with chopped parsley and parmesan cheese to taste.



Calories: 800kcal | Carbohydrates: 81g | Protein: 34g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 1046mg | Potassium: 1320mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3516IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 6mg