Ahhh, old-school spaghetti—the kind that’s been feeding families forever 🍝
Simple, hearty, no fancy nonsense.
Old-School Spaghetti (Serves 4–6)
Ingredients
- 1 lb ground beef (or half beef, half Italian sausage)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes or tomato sauce
- 1 small can (6–8 oz) tomato paste
- 1 tsp sugar (optional, but very traditional)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme (optional)
- 1 bay leaf (optional but classic)
- 2 tbsp oil or bacon grease 😏
- 1 lb spaghetti
- Grated Parmesan, for serving
Instructions
- Brown the meat
Heat oil in a large pot. Add ground beef and cook until browned. Drain excess grease if needed. - Build the base
Add onion and cook until soft (5 minutes).
Stir in garlic and cook 30 seconds. - Sauce it up
Add crushed tomatoes, tomato paste, sugar, salt, pepper, oregano, basil, thyme, and bay leaf.
Stir well. - Simmer low & slow
Cover loosely and simmer 30–60 minutes, stirring occasionally.
The longer it simmers, the better it tastes. - Cook the spaghetti
Boil in well-salted water until al dente. Drain. - Serve
Pile spaghetti high, ladle on sauce, and shower with Parmesan.
Old-School Touches (Optional but Authentic)
- A splash of water from the pasta pot into the sauce
- Butter stirred into the sauce at the end
- Serve with white bread + butter
- Leftovers taste better the next day (facts)
Variations Grandma Would Approve Of
- Meatballs instead of loose meat
- Green pepper added with the onions
- Can of mushrooms (very retro)
- Splash of red wine if you’re feeling “fancy”
If you want a Sunday sauce, meatball recipe, or that cafeteria-style spaghetti we all secretly loved, just say the word 😉
