I had my fair share of spaghetti growing up. I don’t think there was a single person I knew who didn’t have spaghetti once a week. It’s an easy thing to make for a big family and it takes minimal effort. Everything is pretty much done in one pot and there’s no hard thinking involved. I think that’s why it’s such a family friendly meal all moms love to cook. It’s always a good idea to have a spaghetti and meat sauce recipe on hand…this one is my go-to!

I love to make this and freeze half of it for later use. It’ll stay good in the freezer for about 4-6 months. I love to freeze it in personal sized containers so that it’s easy to thaw out the perfect amount. I freeze it for the days I don’t feel like cooking but also don’t feel like spending money on takeout food. This is the perfect solution. This is why I always keep pasta in my pantry for nights like this. Cook some pasta and thaw out the sauce and dinner is done in less than 15 minutes.


Prep time: 15 minutes

Total time: 35 minutes


1 lb package spaghetti pasta

3 tbsp extra virgin olive oil

1 medium yellow onion, diced small

2 large carrots, diced small

5 large cloves garlic, diced small

1 lb hot ground Italian sausage

.75 lb ground chuck

2 35 oz cans San Marzano tomatoes

2 tbsp tomato paste

3 tsp salt

2 tbsp dried oregano

2 tbsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

2 tsp red pepper flakes

2 tsp sugar

*EXTRAS: Ricotta cheese and Parmesan cheese


Cook pasta according to package instructions.

With a blender, pulse up both of the San Marzano tomato cans. You want to pulse it so that there are still plenty of chunks left. Once blended to desired consistency, set aside.

Heat a large pot to medium high heat. Add in onion and carrot and cook for 5 minutes. Stirring occasionally. Add in garlic and cook for another minute.

Immediately add in Italian sausage and ground chuck. Break up the meat with a spoon and cook for about 8 minutes till meat is cooked through. Stir occasionally while meat cooks.

Add in spices, San Marzano tomatoes and tomato paste. Stir together and bring to a boil. Reduce heat to low and continue to cook for 15-20 minutes. The sauce will continue to get better with time.

Turn off heat and serve with spaghetti, ricotta cheese and Parmesan cheese.

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