The best meat sauce for spaghetti


We love eating spaghetti, so she often cooks it up and improvises in the kitchen with meat and tomato sauce. This is where the spaghetti is perfect for me, and I don’t need anything to satisfy even the most seasoned gourmets. Good quality ingredients will always be the basis.

How to choose the best ingredients for The best meat sauce for spaghetti

Meat: The meat we use is the basis for good taste, best if we grind them ourselves, then it is best to use such parts of the meat so that they are not too greasy. For me, the best proportions are when you give 250 grams of pork and 250 grams of beef.

Pepper: The best pepper is large, red or yellow because it looks nice in the sauce. Green peppers are not suitable for this recipe because they have a slightly bitter taste.

Onion: The onions can be white or brown of medium size.

Passata: Passata is an Italian tomato sauce, and this is the best version of our tomato sauce. You can use tomato paste and then add more water to thin it, but I encourage you to use passata because it is perfect for the sauce.

Tips and tricks

  •  If the sauce is too thick, add water and season with salt and herbs.
  • You can prepare the sauce for 2-3 days. After that, you can store it in a sealed container in the refrigerator. The pasta mustn’t be stored with the sauce.
  • You can use the sauce as a lunch at work if you have space to heat it.

The best meat sauce for spaghetti

Servings: 4 people
Calories: 67kcal
This is the best meat pasta sauce I know. It is thick and aromatic, enriched with vegetables, not like traditional bolognese.
Print Recipe


  • 500 gr of minced meat I use half of the beef and pork minced
  • 1 pepper
  • 1 onion
  • 2-3 cloves of garlic
  • 500 ml passata – tomatoe souce
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp ground paprika
  • 0.5 tsp ground chilli
  • 0.5 tsp sugar
  • frying oil


  • Wash the vegetables.
  • Dice the onions and stew in oil.
  • Dice the pepper and add it when the onion is almost ready. In this sequence, add to frying because the onion becomes tender for a longer time.
  • Add the minced meat and stir the root all the time so that the heart does not stick together, but each part is nicely stewed separately while stewing. Add the folded garlic.
  • As soon as the meat suffocates, add the spices basil, oregano, chilli and peppers.
  • We add Passata and mix it all the time.
  • In the end, add salt, if needed, and sugar. The task of sugar is to soften it and break the acidic taste of the Passata.
  • We serve it preferably with spaghetti and grated Parmesan cheese. My children, however, do not like the taste of Parmesan cheese, so they want to eat it with grated mozzarella as for pizza.


Calories: 67kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 621mg | Fiber: 3g | Sugar: 8g | Vitamin A: 970IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 3mg

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