Classic Beef and Tomato Spaghetti
Ground beef and onion browned and simmered in a robust tomato sauce seasoned with Italian herbs, a splash of Worcestershire, and just enough sugar to round out the acidity. Tossed with al dente spaghetti and finished with parmesan — the kind of dinner that never goes out of style.
- 1 lb ground beef
- ¼ cup yellow onion, minced
- 1 pkg dry spaghetti sauce mix
- 2 cans (28 oz) whole tomatoes, undrained
- 1 can (6 oz) tomato paste
- 1 tablespoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 lb spaghetti
- ½ cup parmesan cheese, shredded
- In a large skillet over medium heat, brown the ground beef with the minced onion, breaking the meat into small, even pieces with a wooden spoon as it cooks. You want a fine, uniform crumble — large chunks of meat will make the sauce uneven. Cook until no pink remains, then drain excess fat from the pan.
- While the beef is browning, dice the whole canned tomatoes directly in the can or on a board, keeping all the juice. In a large bowl, combine the diced tomatoes and their juice with the tomato paste, sugar, Worcestershire sauce, Italian seasoning, basil, garlic powder, salt, and pepper. Stir well to combine everything into a uniform sauce base.
- Add the dry spaghetti sauce mix to the drained beef in the skillet and stir thoroughly to coat the meat — adding the dry mix directly to the meat before the liquid prevents clumping. Pour the tomato mixture into the skillet and stir to combine everything well.
- Bring the sauce to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens to a rich, coating consistency. While the sauce simmers, cook the spaghetti in a large pot of well-salted boiling water according to package directions until al dente. Drain well.
- Add the drained spaghetti directly to the skillet and toss until every strand is evenly coated in the sauce. Serve in bowls with a generous shower of shredded parmesan on top and extra on the side.
Chef's Note: The combination of a dry spaghetti sauce mix with canned whole tomatoes and paste produces a sauce with a distinctive rounded flavour that's deeply familiar — the packet adds a blend of dried vegetables, herbs, and seasoning that gives this dish its particular character. The Worcestershire sauce and sugar are equally important: the Worcestershire adds a savoury depth that you notice without being able to identify, while the sugar tames the acidity of the tomatoes without making the sauce taste sweet. Don't skip either.
Dicing your own whole canned tomatoes rather than using pre-diced gives you more control over the final texture — you can make them as chunky or as fine as you like. Always cook the pasta to al dente only, not soft, since it continues cooking once added to the hot sauce. This recipe feeds a crowd and reheats beautifully — store leftovers in an airtight container for up to 3 days and reheat gently with a splash of water to loosen the sauce.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.