Spaghetti Recipe With Ground Beef and Italian Sausage: Rich Meat Sauce Simmered to Perfection

There’s a reason this meat sauce stands out—it combines ground beef and Italian sausage for a depth of flavor that’s hard to beat. Simmering the ingredients together creates a rich, perfectly balanced sauce that clings to every strand of pasta.

The key is browning the meats thoroughly before adding tomatoes and herbs. This builds layers of savory taste that define the dish. A slow simmer allows the flavors to meld, resulting in a sauce that’s hearty and deeply satisfying.

You’ll love how the sausage adds a hint of spice, while the beef keeps the sauce robust. Together, they transform simple spaghetti into a meal that feels special without the effort.

Serve it with garlic bread and a sprinkle of parmesan for the full experience.

Ingredients for Spaghetti Recipe with Ground Beef and Italian Sausage

Pantry staples meet two meats for a sauce that feels like a weekend project.

The meats make this. Ground chuck (80/20) for richness, Italian sausage for spice—get the good kind from Whole Foods or your butcher. Brown them well (don’t rush) for that deep, meaty base. Most grocery stores carry both in the same case. If you’re grinding your own, ask for a coarse grind. The onion and garlic? Just the basics—yellow onion, fresh garlic, no shortcuts here.

No wine? Extra beef broth with a splash of vinegar (balsamic or red wine) works. Out of fresh herbs? Dried at one-third the amount—but fresh is better if you’ve got it. The tomatoes can be San Marzano if you’re feeling fancy, but any crushed tomatoes do the job. For the pasta, De Cecco or Barilla hold up well to the hearty sauce. Skip the pre-grated Parmesan—it doesn’t melt right.

Sauce tastes even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. I like to freeze in portions—perfect for a quick weeknight meal later. Just thaw overnight and reheat gently.

Step-by-Step Instructions for Spaghetti With Ground Beef and Italian Sausage

This method delivers a rich, deeply flavored sauce that clings to every strand.

Step 1: Brown the Meats for Maximum Flavor

Heat the 2 tbsp Olive Oil in a large Dutch oven over medium-high heat. Add the 1 lb Ground Beef and 0.5 lb Italian Sausage, breaking them up with a wooden spoon. You want the meat to develop a deep brown crust—this adds incredible depth to the sauce.

Cook for 8-10 minutes until fully browned and no pink remains. I press down on the meat with the spoon to ensure even browning. Drain off all but 1 tbsp of fat—this prevents the sauce from becoming greasy while keeping enough for flavor.

Step 2: Build the Aromatic Base

Add the 1 whole Yellow Onion (finely diced) to the pot and cook for 5 minutes until softened and translucent. The onion should start to pick up the browned bits from the meat—this is flavor gold.

Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Don’t let it burn. Then add the 2 tbsp Tomato Paste and cook for 1-2 minutes, stirring constantly. You’ll notice the paste darken slightly—this intensifies its flavor.

Step 3: Deglaze and Simmer the Sauce

Pour in the 0.5 cup Dry Red Wine and scrape the bottom of the pot to release all the browned bits. Let it simmer for 2-3 minutes until the liquid reduces by half. This step adds complexity and balances the richness of the meat.

Add the 28 oz Crushed Tomatoes, 1 cup Beef Broth, 1 tsp Dried Basil, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well and bring to a gentle simmer. Reduce heat to low and let it cook uncovered for 30-40 minutes, stirring occasionally.

Step 4: Cook the Pasta and Combine

While the sauce simmers, cook the 12 oz Spaghetti in salted boiling water until al dente, about 1 minute less than the package instructions. Reserve 1 cup of pasta water before draining.

Add the drained spaghetti directly to the sauce and toss to coat. If needed, add some reserved pasta water to loosen the sauce so it clings beautifully to the noodles. Cook together for 1-2 minutes to let the flavors meld.

Step 5: Serve with Fresh Parmesan

Transfer the spaghetti to serving plates and top with the 0.5 cup Parmesan Cheese. The sauce should be thick and rich, coating each strand evenly. Garnish with extra basil or oregano if desired.

Let it rest for 2 minutes before serving to allow the sauce to set slightly. This ensures every bite is packed with meaty, savory flavor.

Creative Variations of This Dish

Spicy Arrabbiata Twist

Add ½ tsp red pepper flakes with the garlic and swap the crushed tomatoes for 28 oz San Marzano whole tomatoes, hand-crushed. The heat from the sausage and flakes creates a fiery kick that’s balanced by the richness of the meats. 🌶️

Creamy Bolognese Style

Stir in ½ cup whole milk or heavy cream during the last 15 minutes of simmering. This Northern Italian approach softens the acidity and creates a velvety texture. I also add 1 carrot and 1 celery stalk, finely diced, with the onion for a traditional soffritto base.

Mushroom Umami Boost

Sauté 8 oz cremini mushrooms with the onions for an earthy depth. The mushrooms absorb the meaty flavors while adding their own umami richness. I recommend chopping them finely so they blend seamlessly into the sauce.

One-Pot Cheesy Bake

After combining pasta and sauce, transfer to a greased 9×13 baking dish, top with 1 cup shredded mozzarella, and broil for 3-5 minutes until bubbly. This transforms the dish into a hearty casserole that kids love. 🔥

Herb Garden Fresh

Finish with ¼ cup chopped fresh parsley and 2 tbsp fresh basil instead of dried herbs. The brightness cuts through the richness beautifully. I grow these in pots on my windowsill for easy access.

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