Here comes some comfort food friends. A richly flavored, super easy to make Simple Spaghetti Beef Sauce. Best part? Tastes even better the next day. I always have a a gallon sized Ziploc bag of this sauce chilling in the freezer for a rainy day.
My favorite thing about this recipe is that it can be made the day before you’re going to eat it! There’s no rush to make sure the sauce and the noodles are done at the same time, just make this whenever you have time the day before (even days before if you plan to use the freezer) and let it marinate overnight! It does wonders for the flavor of the beef, and of course frees up your schedule.
Another favorite thing? It’s called Simple Spaghetti Beef Sauce for a reason. A basic yet rich sauce that doesn’t need all the frills and bows to wow any spaghetti lover. There are definitely some ways to dress up a beef sauce, give it a little push to help it onto the Bolognese path, but sometimes you just want an easy, refreshingly simple recipe to help you unwind at the end of the day with no fuss over the stove. If that’s the case, this recipe is for you.
Make this Simple Spaghetti Beef Sauce the day before, reheat the next day when your boiling the water for your pasta and a great tasting Spaghetti will come together in basically 10 minutes. So what are you waiting for?? 😀Print
- 1 lb ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons red wine
- 1 (28 oz) can diced tomatoes
- 1 (28 oz) can tomato sauce (alternatively, get another can of diced tomatoes and blend before using)
- 1/4 cup chicken stock
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons dried oregano
- Coarse salt and ground black pepper to taste
- In a high walled skillet or large pot, heat 2 tablespoons olive oil over medium high heat. Add ground beef and cook until browned, stirring frequently. Drain.
- Add onion and garlic. Cook for 3-4 minutes, until onion is somewhat softened and garlic is fragrant.
- Add the tomato paste and stir to combine. Cook until it turns dark reddish brown, about 2 minutes.
- Deglaze the pot by pouring in the red wine and scraping up any browned bits on the bottom.
- Add tomatoes, tomato sauce, chicken stock, basil and oregano. Stir to combine. Bring to a boil, stirring frequently. Reduce to a simmer and cook for about 45 minutes, letting the sauce thicken slightly, stirring occasionally. Add salt and pepper to taste.
- Let cool uncovered in the fridge until completely chilled. Freezes well.