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Spaghetti with Quick Meat Sauce

Spaghetti with Quick Meat Sauce

Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.


8 servings, 1 cup pasta & generous 3/4 cup sauce each

Prep Time

30 minutes

Total Time

30 minutes


  • 1pound whole-wheat spaghetti
  • 2teaspoons extra-virgin olive oil
  • 1large onion, finely chopped
  • 1large carrot, finely chopped
  • 1stalk celery, finely chopped
  • 4cloves garlic, minced
  • 1tablespoon Italian seasoning
  • 1pound lean (90% or leaner) ground beef
  • 128-ounce can crushed tomatoes
  • 1/4cup chopped flat-leaf parsley
  • 1/2teaspoon salt
  • 1/2cup grated Parmesan cheese


  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.
  3. Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.
  4. Serve the sauce over the pasta, sprinkled with cheese.


Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.

Nutrition Facts

Per serving (recipe makes 8 servings, 1 cup pasta & generous 3/4 cup sauce each)

Calories 384kcal
Carbohydrate Total 52g
Total Sugars 8g
Added Sugars 0g
Fiber 10g
Total Fat 9g
Saturated Fat 3g
Mono Saturated Fat 3g
Cholesterol 48mg
Sodium 416mg
Protein 28g
Potassium 655mg
Calcium 133mg
Folate 31mcg
Omega-6 1g
Vitamin E 2mg
Zinc 5mg
Vitamin B3 2mg