Spaghetti with Meat Sauce

Name: Spaghetti with Meat Sauce (Ground Beef & Sausage)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 1 lb Italian sausage; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 yellow onion, diced; 2 tbsp minced garlic; 3 tbsp tomato paste; 2 tbsp all-purpose flour; 2 cups beef broth; 2 tbsp Worcestershire sauce; 1 tbsp Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1 bay leaf; 1 lb spaghetti; salt, to taste; black pepper, to taste; Corn on the cob, for serving; Toasted bread, for serving

This spaghetti with meat sauce combines ground beef and Italian sausage with sautéed peppers and garlic for a rich, deeply flavorful sauce that clings to every strand of pasta.

🌍Italian-American 🏷️Spaghetti 🏷️Pasta 🏷️Meat sauce 🏷️Ground beef Italian sausage

🏷️

🏷️Weeknight dinner

-0:00

natural.beauty54onTikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by natural.beauty54

-0:00

natural.beauty54onTikTok

Ingredients

1 lb ground beef
1 lb Italian sausage
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
2 tbsp minced garlic
3 tbsp tomato paste
2 tbsp all-purpose flour
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 bay leaf
1 lb spaghetti
salt, to taste
black pepper, to taste
Corn on the cob, for servingoptional
Toasted bread, for servingoptional

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Instructions

1
In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking it up with a spoon or meat chopper.
2
Once the meat is browned, add the diced green bell pepper, red bell pepper, and onion. Sauté for 5-7 minutes until the vegetables have softened.
3
Stir in the tomato paste and cook for another minute.
4
Sprinkle the flour over the meat mixture and stir until well combined.
5
Pour in the beef broth and Worcestershire sauce. Add the minced garlic, Italian seasoning, garlic powder, onion powder, bay leaf, salt, and pepper. Stir everything together.
6
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook while you prepare the pasta.
7
Meanwhile, bring a large pot of salted water to a boil.
8
Add the spaghetti to the boiling water and cook according to package directions until al dente.
9
Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
10
Drain the spaghetti and add it directly to the skillet with the meat sauce.
11
Pour in the reserved pasta water and toss everything together until the spaghetti is fully coated in the sauce.
12
Serve immediately, with optional sides like corn on the cob and toasted bread.

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Tips & Notes

Pro tips

Brown the ground beef and sausage separately first, then remove and set aside before sautéing the peppers and onion—this prevents overcrowding and ensures even browning.
Bloom the tomato paste in the pan for 1–2 minutes before adding broth to deepen its flavor and reduce any metallic taste.
Simmer the sauce for at least 15–20 minutes to allow the beef broth and Worcestershire sauce to build complexity; longer simmering (up to 45 minutes) yields even richer flavor.
Taste and adjust salt and Worcestershire sauce at the end—the broth reduces and concentrates, so season conservatively at first.

Substitutions

Ground beef + Italian sausage → ground lamb or ground pork (adjust Italian seasoning to taste)
Beef broth → chicken broth or vegetable broth (flavor will be lighter)
Red and green bell peppers → diced mushrooms or zucchini (use equal quantity)
All-purpose flour → cornstarch (use 1 tbsp instead of 2 tbsp for thickening)

Storage & make-ahead

Store cooled sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop.

Common Questions

Can I make this sauce ahead of time?

Yes. Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed.

How do I know when the meat sauce is done?

The sauce is ready when it has reduced slightly, the flavors have melded (after 15–20 minutes of simmering), and the meat is fully cooked with no pink remaining.

Can I use only ground beef or only sausage?

Yes. Use 2 lbs of either ground beef or Italian sausage. The combination provides depth, but either alone will work—adjust seasoning as needed.

What pasta shape works best with this sauce?

Spaghetti is classic, but penne, rigatoni, or any tube pasta will hold the chunky sauce well. Avoid very thin pastas like angel hair.

How can I make this freezer-friendly?

Cool the sauce completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.