This is a classic Italian-American stovetop spaghetti sauce, the kind built from pantry tomatoes, onion, and garlic, then simmered low and slow until the flavors knit together. The original card suggests browning “the meat,” a nod to the meaty red gravies that became staples in mid-century American kitchens when canned tomatoes and tomato paste were everyday essentials. Oregano and black pepper keep the seasoning simple and familiar. The sauce is hearty enough to cling to spaghetti yet versatile: serve it meatless for a bright, tomato-forward marinara or add browned ground beef for a comforting weeknight ragù. A long, gentle simmer deepens sweetness and rounds acidity, the longer it cooks, the better it tastes.
Ingredients
- 4 tsp olive oil (or 4 tsp butter)
- 1 onion (medium, finely chopped)
- 1 clove garlic (minced)
- 1 lb ground beef
- 6 oz tomato paste (1 can)
- 14½ oz small can (14.5 oz diced tomatoes with juices)
- ½ cup diced tomatoes with juices (1 small can)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano leaves
Instructions
Step 1: Aromatics
- Heat oil (or melt butter) in a large pot or Dutch oven over medium heat. Add onion and cook until translucent, 5–7 minutes. Stir in garlic; cook 30 seconds.
Step 2: Brown the Meat (optional)
- Add ground beef. Cook, breaking it up, until browned with no pink remaining; drain excess fat if needed.
Step 3: Build the Sauce
- Stir in tomato paste and cook 1 minute. Add diced tomatoes with juices and ½ cup water. Season with salt, pepper, and oregano.
Step 4: Simmer
- Bring to a gentle simmer. Partially cover and cook 60–90 minutes, stirring occasionally. Add small splashes of water if it gets too thick. Taste and adjust seasoning. Serve over hot spaghetti.
Tips
- Card calls for 1 tbsp salt; start with 1 tsp and adjust, canned tomatoes vary in saltiness.
- Meatless marinara: skip beef and add 1 extra tbsp olive oil plus a pinch of red-pepper flakes.
- Add depth: stir in ½ tsp sugar or a splash of balsamic if the sauce tastes sharp.
- Herbs: finish with fresh basil or parsley off heat.
- Make-ahead: cool and refrigerate up to 4 days or freeze up to 3 months.
- Slow cooker: brown aromatics/meat, then cook on LOW 6 to 8 hours.
- Texture: add more water for a looser sauce; simmer uncovered for thicker.
Nutrition
Calories: 230kcalCarbohydrates: 10gProtein: 18gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.5gCholesterol: 55mgSodium: 620mgPotassium: 600mgFiber: 2.5gSugar: 6gVitamin A: 900IUVitamin C: 14mgCalcium: 60mgIron: 2.5mg
Tried this recipe?Let us know how it was!