Rich Skillet Spaghetti with Classic Meat Sauce (Print version)
Hearty skillet spaghetti tossed with a long-simmered ground chuck tomato sauce, garlic, herbs, onion, and green pepper.
# Ingredients:
For the meat sauce
01 -
3 tablespoons olive oil
02 -
1 large yellow onion, diced
03 -
1 green bell pepper, diced
04 -
5 cloves garlic, minced
05 -
2 lb (900 g) ground chuck
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon dried basil
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon dried oregano
11 -
1 teaspoon fine sea salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
1 can (14.5 oz or 410 g) diced tomatoes
14 -
1 can (14 oz or 400 g) crushed tomatoes
15 -
2 cans (15 oz each or 850 g total) tomato sauce
16 -
2 tablespoons chopped fresh parsley
For the spaghetti
17 -
1 lb (450 g) spaghetti
18 -
Salt for the pasta water
19 -
1/2 to 1 cup reserved pasta water, as needed
# Instructions:
01 -
Heat olive oil in an extra-large deep skillet over medium heat. Add the onion and green pepper and cook for 5-7 minutes, stirring often, until softened and glossy.
02 -
Stir in the minced garlic and cook for about 1 minute, just until fragrant. Do not let it brown hard.
03 -
Add the ground chuck and break it into small crumbles. Cook for 8-10 minutes, until browned and no longer pink. Drain excess grease, leaving a light coating in the pan.
04 -
Stir in the garlic powder, onion powder, dried basil, Italian seasoning, oregano, salt, pepper, and parsley. Cook for 30 seconds so the herbs warm through.
05 -
Add the diced tomatoes, crushed tomatoes, and tomato sauce. Stir well, reduce the heat to low, and simmer uncovered for 55-60 minutes, stirring occasionally, until thick and rich.
06 -
About 15 minutes before the sauce is done, boil the spaghetti in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
07 -
Add the spaghetti to the skillet or combine everything in the pasta pot if the skillet is not large enough. Toss with enough sauce to coat, loosening with reserved pasta water as needed. Serve warm.
# Good to know:
01 -
The meat sauce can be made up to 4 days ahead.
02 -
Freeze the sauce without pasta for best texture.
03 -
Reserve pasta water before draining to adjust the sauce.