At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Makes 5 servings
• Prep time: 30 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Makes 5 servings.

• Calories: 640 kcal
• Protein: 33 g
• Carbohydrates: 78 g
• Fat: 21 g
• Fiber: 6 g

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pasta and Sauce

Have these measured and ready before you begin.

• 1 pound (454 g) spaghetti
• 4 quarts (3.8 liters) water
• 1 tablespoon olive oil
• 1 tablespoon kosher salt, for the pasta water
• 1 onion
• 1 large garlic clove
• 1 large carrot
• 2 tablespoons chopped flat-leaf parsley
• 1 heaping tablespoon tomato paste
• about 1 2/3 U.S. cups (400 ml) tomato sauce
• 1 pound (454 g) ground beef
• 1/2 cup finely grated Parmesan

Pasta and Sauce (continued)

• 1 teaspoon fine salt and 1/2 teaspoon ground black pepper, for the sauce

Directions

1. Finely chop or process the onion, garlic, carrot, and parsley.

2. Cook the vegetables in the oil until soft, add the ground beef, and cook while breaking it apart until browned and 160°F (71°C).

3. Bring the water to a boil, add the salt and olive oil, and cook the spaghetti according to its package directions.

4. Stir the tomato paste and tomato sauce into the meat mixture and season as desired without adding unlisted ingredients.

5. Add 1-2 ladles of pasta water to loosen and bind the sauce.

6. Drain the spaghetti, serve immediately with the sauce, and finish with grated cheese.

Sources

1. USDA FoodData Central — April 2026 data release