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Spaghetti meat sauce (6 servings, make ahead)


A make ahead recipe that is suppose to be quick in preparation. It's possible to make it entirely ahead to store for a few months.

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Rate this recipe 4.5/5 (20 Votes)


  • Meat Portion:
  • 1 lb of beef
  • 1/4 of onion
  • 1 clove garlic chopped
  • Sauce per 2 serving
  • 1 (28 ounce) cans peeled ground whole tomatoes in paste
  • 1 (6 ounce) can Italian-style tomato paste
  • 3 tablespoons Italian seasoning
  • 2 tablespoons dried basil
  • 1 tablespoon fennel
  • 1 teaspoon white sugar (Optional)
  • 1/2 cup red wine (Optional)
  • 1 pinch crushed red pepper (Optional)
  • 1/2-1 cup water (Optional)


Servings 6
Preparation time 5mins
Cooking time 20mins
Adapted from


Step 1

Meat portion should be made ahead and frozen, stored in medium ziplock bags, stored flat for easy defrosting.

1. With a little oil, sauté onion and garlic in olive oil until soft
2. Add meat and brown, set aside and cool for freezer bags (good up to 6 months)

Red Sauce:
1. Take frozen 1 lb portion, and heat on medium high
2. Add tomatoes, and paste, add spices and water to insure there is enough coverage
3. cut up the tomatoes to required size, chunky
4. Boil down to near sauce level and cover and
5. Cook for 20 minutes at reduce heat and cover to maintain heat as long as required.

1. Salt water
2. Boil water for 5-6 minutes al dente (see cooking instructions)
3. Drain.
4. Put spaghetti back into container and mix with red sauce. reserve some red sauce for topping.
5. serve and add shredded parmesan cheese

Cooked spaghetti can keep for up to 4 days, or 4-6 months in the freezer

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