Handmade Spaghetti with Savory Meat Sauce
Tender, handmade fresh spaghetti paired with a hearty, slow-simmered beef and tomato sauce infused with red wine and aromatic herbs for a comforting, classic Italian-inspired dish.
Indulge in the comforting flavors of this classic Italian-inspired dish, where tender, handmade fresh spaghetti is the star. Crafted from scratch, the pasta is paired with a rich and hearty beef and tomato sauce, slow-simmered with red wine, aromatic herbs, and a touch of sweetness for depth. With its perfect balance of savory, tangy, and subtly spicy notes, this recipe offers a restaurant-quality meal that’s as satisfying to make as it is to savor. Finished with butter for a velvety texture and garnished with Parmesan and fresh herbs, it’s the ultimate comfort food.
Servings
4
Prep Time
30 minutes
Cook Time
60 minutes
Total Time
90 minutes
Ingredients
For Fresh Pasta
- 2 cups (240 grams) all-purpose flour (plus more for dusting)
- 3 large eggs
- 1/2 teaspoon salt
For the Sauce
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1/4 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
- 1 teaspoon dried oregano (or 2 tablespoons fresh oregano, chopped)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 tablespoons butter
- Grated Parmesan cheese, for serving
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
Brown the Beef
Heat a large skillet or pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat and set the beef aside.
Deglaze the Skillet
Return the skillet to medium heat and pour in the red wine, scraping up any browned bits. Let simmer for 1-2 minutes until slightly reduced.
Sauté Vegetables
Add olive oil to the skillet. Stir in the onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute.
Caramelize the Tomato Paste
Push the vegetables to one side and add the tomato paste. Cook for 3-5 minutes, stirring occasionally, until it deepens in color and caramelizes slightly.
Build the Sauce
Stir in the crushed tomatoes, Worcestershire sauce, dried basil, oregano, red pepper flakes (if using), sugar, and salt and pepper to taste. Mix well and bring to a gentle simmer.
Combine with Beef and Simmer
Add the cooked beef back to the skillet and stir to combine. Reduce heat to low and simmer gently for at least 1 hour, stirring occasionally. Add a splash of water if the sauce thickens too much.
Make Fresh Pasta Dough
Attach the flat beater to the KitchenAid stand mixer. Combine flour and salt in the mixer bowl. Add eggs, one at a time, mixing on low speed until the dough starts to form a shaggy ball. Switch to the dough hook and knead on medium speed for 5-7 minutes until the dough is smooth and elastic. If the dough feels too sticky, add a bit more flour, one tablespoon at a time. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature.
Roll and Cut Pasta
Attach the pasta roller to the stand mixer. Divide the dough into four pieces and flatten each piece slightly with your hands. Keep unused portions covered to prevent drying out. Set the pasta roller to the widest setting (usually “1”) and feed the dough through the roller. Fold the dough in half and pass it through again. Repeat this process 3-4 times. Gradually reduce the roller setting to thinner settings (up to “5” or “6”), running the dough through each time until you achieve your desired thinness. Switch to the spaghetti cutter attachment and run the rolled sheets through to cut into spaghetti strands. Dust lightly with flour to prevent sticking and set aside.
Cook Fresh Spaghetti
Bring a large pot of salted water to a boil. Add fresh spaghetti and cook for 2-3 minutes, or until tender. Reserve 1/2 cup of pasta water before draining.
Finish the Sauce
Stir fresh basil or oregano into the sauce. Add butter and stir until melted for a rich finish.
Serve
Toss cooked spaghetti with the sauce, or serve sauce ladled over individual portions. Garnish with grated Parmesan cheese and fresh parsley or basil, if desired.
Heat a large skillet or pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
Drain excess fat and set the beef aside.
Return the skillet to medium heat and pour in the red wine, scraping up any browned bits. Let simmer for 1-2 minutes until slightly reduced.
Add olive oil to the skillet. Stir in the onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
Add garlic and cook for 1 minute.
Push the vegetables to one side and add the tomato paste. Cook for 3-5 minutes, stirring occasionally, until it deepens in color and caramelizes slightly.
Stir in the crushed tomatoes, Worcestershire sauce, dried basil, oregano, red pepper flakes (if using), sugar, and salt and pepper to taste.
Mix well and bring to a gentle simmer.
Add the cooked beef back to the skillet and stir to combine.
Reduce heat to low and simmer gently for at least 1 hour, stirring occasionally. Add a splash of water if the sauce thickens too much.
Attach the flat beater to the KitchenAid stand mixer. Combine flour and salt in the mixer bowl.
Add eggs, one at a time, mixing on low speed until the dough starts to form a shaggy ball.
Switch to the dough hook and knead on medium speed for 5-7 minutes until the dough is smooth and elastic. If the dough feels too sticky, add a bit more flour, one tablespoon at a time.
Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature.
Attach the pasta roller to the stand mixer. Divide the dough into four pieces and flatten each piece slightly with your hands. Keep unused portions covered to prevent drying out. Set the pasta roller to the widest setting (usually “1”) and feed the dough through the roller. Fold the dough in half and pass it through again. Repeat this process 3-4 times. Gradually reduce the roller setting to thinner settings (up to “5” or “6”), running the dough through each time until you achieve your desired thinness.
Switch to the spaghetti cutter attachment and run the rolled sheets through to cut into spaghetti strands.
Dust lightly with flour to prevent sticking and set aside.
Bring a large pot of salted water to a boil. Add fresh spaghetti and cook for 2-3 minutes, or until tender.
Reserve 1/2 cup of pasta water before draining.
Stir fresh basil or oregano into the sauce. Add butter and stir until melted for a rich finish.
Toss cooked spaghetti with the sauce, or serve sauce ladled over individual portions. Garnish with grated Parmesan cheese and fresh parsley or basil, if desired.
