This spaghetti features a rich, savory meat sauce built from ground beef and smoked sausage simmered with tomato sauce, diced tomatoes, and tomato paste. The blend of brown sugar, red pepper flakes, and parsley creates depth and warmth in every bite.
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In a large pot, brown the ground beef. When it's almost cooked through, add the diced onion and continue to cook until the beef is fully browned.
Drain the excess fat from the pot and return the beef and onions to the heat.
Add the salt, brown sugar, black pepper, parsley flakes, and crushed red pepper flakes to the pot.
Pour in the tomato sauce, diced tomatoes, tomato paste, and 1 cup of water.
Stir everything together to combine. Add the minced garlic and sliced sausage, and stir again.
Bring the sauce to a low boil, then cover the pot, reduce the heat, and let it simmer for about an hour, stirring occasionally.
While the sauce is simmering, cook the pasta. In a separate pot, bring 4 cups of water and 1 teaspoon of salt to a boil.
Add the thin spaghetti to the boiling water and stir immediately to prevent sticking.
Cook the pasta for 8-9 minutes, or according to package directions, stirring occasionally. Drain when finished.
Serve the spaghetti topped with the meat and sausage sauce.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop over medium heat, adding a splash of water if needed.
Yes. The sauce tastes better the next day as flavors meld. Refrigerate up to 4 days or freeze up to 3 months; reheat gently on the stovetop over medium heat.
Smoked sausage (Italian or kielbasa style) is traditional here. Remove from casing and brown it with the ground beef for even distribution in the sauce.
You can brown ground beef and sausage together in the same pot to save time and blend flavors. Cook until no pink remains, then add onions and remaining ingredients.
Simmer at least 15–20 minutes to allow tomato flavors and spices to develop. Longer simmering (30–45 minutes) deepens the sauce without burning it.
Yes. Double or halve all ingredients proportionally. Adjust simmering time slightly if cooking a much larger batch; stir occasionally to prevent sticking.
