Spaghetti Meat Sauce

Name: Spaghetti Meat Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. hamburger; 1 clove garlic; 1 medium onion; 2 cans tomato sauce; 1/2 can water; 1 can tomato paste; 1 pinch soda; 1 tsp. salt; 1/4 tsp. pepper; 1 bay leaf; 1 Tbsp. Worcestershire sauce; 1/2 tsp. brown sugar; oregano to taste; sweet basil to taste; 1 Tbsp. parsley

Eats Now Editorial Team · 255 kcal · Pasta & Noodles

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Spaghetti Meat Sauce – a delicious recipe with hamburger, clove garlic, onion, tomato sauce, water, tomato paste. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 lb. hamburger
1 clove garlic
1 medium onion
2 cans tomato sauce
1/2 can water
1 can tomato paste
1 pinch soda
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 Tbsp. Worcestershire sauce
1/2 tsp. brown sugar
oregano to taste
sweet basil to taste
1 Tbsp. parsley

1
Brown hamburger, onion and garlic.
2
Drain grease.
3
In a large pan, combine hamburger mix, tomato sauce and paste.
4
Add water. Add rest of the ingredients and simmer on low heat for 1 to 1 1/2 hours.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb. hamburger, 1 clove garlic, 1 medium onion, 2 cans tomato sauce, and more.

Yes, Spaghetti Meat Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
255 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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