Spaghetti and meat sauce, 4 meals for $10.00
Spaghetti and meat sauce, 4 meals for $10.00! is a easy Italian recipe that serves 4. 550 calories per serving. Recipe by The faceless cook on YouTube.
Prep: 10 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $11.28 total, $2.82 per serving
Ingredients
- 2 lb Ground Beef (81% lean, 19% fat, freshly ground on site)
- 2 cans (28 oz each) Whole Peeled Plum Tomatoes (Sclafani brand, canned whole plum tomatoes)
- 4 cloves Garlic (minced)
- 0.25 Onion (quarter of a medium onion, diced)
- 0.25 cup Olive Oil (extra virgin preferred)
- 0.25 tsp Dried Basil
- 0.25 tsp Dried Oregano
- 0.125 tsp Red Pepper Flakes (a pinch, optional for heat)
- 0.25 cup Parmesan Cheese (freshly grated)
- 1 lb Thin Spaghetti (dry)
- 2 tbsp Sea Salt (for pasta water, adjust to taste)
- to taste Black Pepper (freshly ground)
- 2 tbsp Butter (softened, for spreading on bread)
- 4 slices Bread (any sandwich bread, optional)
Instructions
Prep Aromatics
Peel and mince the garlic cloves. Dice the quarter onion into small pieces.
Time: PT5M
Sauté Garlic and Onion
Heat 1/4 cup olive oil in a large pot over medium heat. Add minced garlic and sauté 1 minute, then add diced onion and cook until translucent, about 3 minutes.
Time: PT4M
Temperature: medium
Brown Ground Beef
Add the 2 lb ground beef to the pot, breaking it up with a wooden spoon. Cook, stirring occasionally, until fully browned and no pink remains, about 8 minutes.
Time: PT8M
Temperature: medium-high
Drain Excess Fat
Once browned, carefully drain the rendered fat into a heat‑proof bowl.
Time: PT2M
Season Meat
Return the beef to the pot and season with salt and freshly ground black pepper to taste.
Time: PT1M
Add Tomatoes
Pour the two cans of whole peeled plum tomatoes (with their juice) into the pot. Break the tomatoes up with the spoon.
Time: PT1M
Add Herbs and Spice
Stir in 1/4 tsp dried basil, 1/4 tsp dried oregano, and a pinch of red pepper flakes.
Time: PT30S
Incorporate Parmesan
Add 1/4 cup freshly grated Parmesan cheese and stir until melted into the sauce.
Time: PT30S
Simmer Sauce
Bring the sauce to a gentle simmer, then reduce heat to low and let it cook, uncovered, for 15 minutes, stirring occasionally.
Time: PT15M
Temperature: low
Boil Pasta Water
While the sauce simmers, fill a large pot with water, bring to a rolling boil, and add 2 tbsp sea salt.
Time: PT10M
Temperature: high
Cook Spaghetti
Add 1 lb thin spaghetti to the boiling water, stir to prevent sticking, and cook for 6 minutes or until al dente.
Time: PT6M
Temperature: medium-high
Drain Pasta
Reserve 1 cup of pasta cooking water, then drain the spaghetti in a colander.
Time: PT2M
Combine Pasta and Sauce
Return the drained spaghetti to the pot with the sauce. Toss to coat, adding a splash of reserved pasta water if needed for a silky texture.
Time: PT3M
Temperature: low
Plate and Garnish
Divide the pasta among plates, sprinkle with extra grated Parmesan, and serve with buttered bread on the side.
Time: PT4M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground pork
- Instead of Whole Peeled Plum Tomatoes: Canned diced tomatoes, Crushed tomatoes
- Instead of Garlic: Garlic powder
- Instead of Onion: Shallots
- Instead of Olive Oil: Vegetable oil
- Instead of Dried Basil: Fresh basil (use 1 tsp, chopped)
- Instead of Dried Oregano: Italian seasoning
- Instead of Red Pepper Flakes: Cayenne pepper
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Thin Spaghetti: Linguine, Angel hair pasta
- Instead of Sea Salt: Table salt
- Instead of Black Pepper: White pepper
- Instead of Butter: Margarine
- Instead of Bread: Ciabatta rolls
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Colander
- Wooden Spoon
- Cheese Grater
- Serving Plates
Critical Steps — Do Not Skip
- Browning the ground beef until fully cooked
- Simmering the sauce for flavor development
- Cooking the thin spaghetti to al dente
- Tossing pasta with sauce while hot to ensure coating
Chef Tips from the Video
- Use fresh garlic instead of pre‑minced for brighter flavor.
- A splash of pasta water helps emulsify the sauce and gives it a glossy finish.
- Grate Parmesan just before adding to the sauce for maximum melt and flavor.
Troubleshooting
Sauce is too watery.
Continue simmering uncovered to reduce, or add a tablespoon of tomato paste.
Pasta sticks together.
Stir pasta frequently while cooking and toss with a little olive oil after draining.
Meat is dry.
Do not over‑cook the beef; brown quickly and drain excess fat, then add sauce promptly.
Storage
Refrigerator: Sauce: up to 3 days in an airtight container. Cooked pasta: up to 2 days.
Freezer: Sauce freezes well for up to 2 months. Reheat gently before serving.
Room temperature: Bread can be stored at room temperature for 2‑3 days in a sealed bag.
Make-Ahead Tips
- Prepare the meat sauce a day ahead; it tastes even better after the flavors meld.
- Store cooked pasta separately and reheat with a splash of water before mixing with sauce.
Frequently Asked Questions
What is the cultural significance and history of spaghetti with meat sauce in Italian‑American cuisine?
Spaghetti with meat sauce, often called "spaghetti bolognese" in the U.S., became popular after Italian immigrants adapted traditional ragù to American ingredients. It symbolizes comfort food for many Italian‑American families and is a staple at family dinners and gatherings.
What are the traditional regional variations of spaghetti with meat sauce in Italian cuisine?
In Italy, the classic ragù alla Bolognese is served with tagliatelle, not spaghetti, and includes pancetta, carrots, and milk. Southern versions use pork or veal and add chili. The American version simplifies the sauce with ground beef and often uses spaghetti for convenience.
How is spaghetti with meat sauce traditionally served in Italian‑American households?
It is typically plated hot, topped with freshly grated Parmesan, and accompanied by a side of garlic bread or a simple salad. Some families serve it with a drizzle of olive oil and a sprinkle of fresh basil.
During what occasions or celebrations is spaghetti with meat sauce commonly prepared in Italian‑American culture?
Spaghetti with meat sauce is a go‑to dish for casual family meals, weekend lunches, and holiday gatherings such as Christmas Eve or St. Patrick’s Day, where hearty, comforting food is appreciated.
How does spaghetti with meat sauce fit into the broader Italian‑American cuisine tradition?
It exemplifies the Italian‑American tradition of adapting classic Italian recipes to affordable, readily available American ingredients while preserving the essence of a rich, tomato‑based meat sauce.
What are the authentic traditional ingredients for spaghetti with meat sauce versus acceptable substitutes?
Authentic ingredients include ground beef (or a mix of beef and pork), canned plum tomatoes, garlic, onion, olive oil, dried herbs, and Parmesan. Acceptable substitutes are ground turkey for a leaner option, canned diced tomatoes, and Pecorino Romano instead of Parmesan.
What other Italian‑American dishes pair well with spaghetti with meat sauce?
A simple green salad with Italian vinaigrette, garlic bread, or roasted vegetables complement the rich sauce. For a fuller meal, serve with a side of sautéed spinach or a classic Caesar salad.
What are the most common mistakes to avoid when making spaghetti with meat sauce at home?
Common errors include over‑cooking the ground beef, which makes it dry; not simmering the sauce long enough, resulting in a thin flavor; and rinsing the pasta, which removes the starch needed for sauce adhesion.
Why does this spaghetti with meat sauce recipe simmer the sauce for 15 minutes instead of using a quick‑cook method?
Simmering allows the tomatoes and herbs to break down and meld with the beef, creating depth of flavor and a thicker texture. A quick‑cook method would yield a watery, less developed sauce.
Can I make the spaghetti with meat sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to two days in advance and refrigerated in an airtight container. Reheat gently on the stove, adding a splash of water if needed. Cooked pasta can be stored separately and reheated with a little oil before mixing with the sauce.
What texture and appearance should I look for when the spaghetti with meat sauce is done?
The sauce should be thick enough to coat the back of a spoon and cling to the pasta without pooling. The spaghetti should be al dente—firm to the bite but not hard—showing a slight white core when cut.
What does the YouTube channel The faceless cook specialize in?
The faceless cook focuses on budget‑friendly home cooking, offering low‑cost recipes, cost‑breakdown tips, and practical ways to stretch ingredients while still delivering tasty meals.
How does the YouTube channel The faceless cook's approach to Italian‑American cooking differ from other cooking channels?
The faceless cook emphasizes cost efficiency, often sourcing cheaper cuts of meat and pantry staples, and provides detailed price comparisons. Other channels may prioritize gourmet techniques or premium ingredients, whereas this channel aims for affordability without sacrificing flavor.
Last updated: September 5, 2026
