Extra Beefy and Meaty Spaghetti

This recipe will feed that army of a family you have. I think this would be a great, inexpensive meal for those family dinners at mom and dad’s or grandma and grandpa’s. I remember requesting spaghetti for my birthday dinner before because it was inexpensive and could feed all 10 of us! YUM.

Have a smaller clan to feed? Half or Quarter the recipe with ease.

The sauce you use can make or break your spaghetti dish. No matter how simple the pasta dish is, the sauce you use can make it fabulous. It depends on the people you’re serving pasta to, but I’m sure no one likes watery spaghetti sauce. It has to be rich and chunky, and it has to have deep flavors, just like this beefy spaghetti sauce.

Visit the link below for the recipe.

You’re sure to fall in love with this beefy spaghetti sauce from Ree of The Pioneer Woman. The ground beef chunks are very visible in the sauce, and the sauce itself is full of deep tomato flavors balanced by various types of fresh herbs. Plus it’s got cheese and white wine and an assortment of veggies. This sauce is good for you.


5 pounds Ground Beef (I Used Ground Round)
3 Tablespoons Olive Oil
2 whole Large Yellow Onions, Diced
2 whole Green Bell Pepper, Seeded And Diced
6 cloves Garlic, Minced
1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
2 cans 28 Ounce Crushed Tomatoes
1 can (14 Oz. Size) Crushed Tomatoes
1 can (small, 4-ounce) Tomato Paste
1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
1 whole Rind From One Wedge Parmesan (optional)
1/2 cup Grated Parmesan Cheese (optional)
2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
Extra Minced Parsley, For Serving
Extra Parmesan Cheese, For Serving


IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.


Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Pioneer Woman.

Photo source

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  1. I like the fact it isn’t cooked so long that has no taste. People don’t understand long cooked sauce has 2 to 3 meaty bones, veal, beef or pork. They cook for a long period in order to have the meat come off the bones and the marrow melt into the sauce. This would be done by people who had bones left from a meal that still had meat on them or people who could get them cheap at the butcher’s after they filleted the meat.

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