Homemade 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.

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

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)

Preparation

  • Dice the onion, carrot, and celery. Mince the garlic and chop fresh herbs if using.
  • Measure out the wine, crushed tomatoes, tomato paste, Worcestershire, seasonings, and butter.
  • In a bowl or stand mixer, combine the flour and salt for the pasta dough. Add the eggs and mix until a shaggy dough forms, then knead until smooth and elastic. Wrap and let rest.
  • Bring a large pot of salted water to a boil for the pasta.

Cooking

  • Heat a large pot or skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned. Drain excess fat and set aside.
  • Deglaze the pan with the red wine, scraping up browned bits, and let reduce briefly.
  • Add olive oil, then sauté the onion, carrot, and celery until softened. Stir in the garlic and cook briefly.
  • Push the vegetables aside and cook the tomato paste until darkened and caramelized, then stir everything together.
  • Add the crushed tomatoes, Worcestershire sauce, basil, oregano, red pepper flakes if using, sugar, salt, and pepper. Return the beef to the pot and simmer gently until thick and flavorful, adding a splash of water if needed.
  • While the sauce simmers, divide the rested dough and roll it thin using a pasta roller. Cut into spaghetti strands and dust lightly with flour.
  • Cook the fresh pasta in boiling salted water until just tender. Reserve some pasta water, then drain.
  • Stir the butter and fresh herbs into the sauce for a silky finish.

Serving

  • Toss the pasta with the ragù or spoon the sauce generously over the top.
  • Garnish with grated Parmesan and fresh parsley or basil.
  • Serve immediately while hot.