This simple spaghetti and meat sauce recipe has been in my family for 50 years. It was a regular in my home, then and now, and I love it. I realize I may be biased with this recipe (I am not an expert in Italian meat sauce or bolognese), but whenever I serve it to company, it gets great reviews. And my husband loves it so it’s in the regular rotation in the fall and winter.
The meat sauce is not fancy or foodie-esque. It’s hearty, yummy and has a nice balance of meat and tomato sauce. The seasonings, of course, should be adjusted to your own tastes. I suggest that you check the ingredients of the canned tomato sauce to check for added onions, garlic, basil, etc. I prefer to use plain basic tomato sauce and add my own seasonings, but use what suits you and adjust the seasonings accordingly.
If you like meatballs with your spaghetti and meat sauce, here’s what I do. I buy an extra half pound of ground beef and mix it with 1/2 an egg, 1/4 cup bread crumbs, salt, pepper and a bit of onion powder. I form the mixture into little 1 1/2 inch meatballs and drop them into the simmering sauce. Then I stir and let them cook along with the sauce.
Serve the spaghetti and meat sauce with a Caesar or regular salad with garlic bread on the side. Cliche but right. And don’t forget to pass the freshly grated Parmesan cheese.