Spaghetti and Meat Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty homemade spaghetti with a rich meat sauce built on ground beef, tomatoes, red wine, and aromatic herbs. This freezer-friendly weeknight staple yields plenty of leftovers and develops deeper flavor as it sits.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry Italian seasoning
- 2 - 28-ounce cans whole peeled San Marzano tomatoes
- 1 - 28-ounce can tomato sauce (I prefer Contadina or Hunts)
- 1/2 cup red wine (Pinot Noir or Cabernet)
- 1 1/2 teaspoons salt (approximately - see notes)
- 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dry)
- 2 tablespoons fresh chopped basil (or 1 tablespoon dry)
- 2 pounds spaghetti
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1338mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 876mg
- Calcium
- 23mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.