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Spaghetti with San Marzano Tomato Meat Sauce

  • Author: URBAN BAKES
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Units Scale
  • 1 box Barilla® Spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 stem celery, chopped
  • 1 pound ground beef
  • 1/2 cup white wine (optional)
  • 1 28ounce can San Marzano Tomatoes
  • 1 cup water
  • salt and black pepper to taste
  • 1/2 cup parmigiano-reggiano, shaved


  1. Place a large pot of water over high heat to boil.
  2. Meanwhile, in a large skillet over medium-high heat, sauté the onion, carrot and celery with oil.
  3. Add the beef and cook until browned, about 10 minutes.
  4. Incorporate the tomatoes and water. Season with salt and pepper to taste and bring to a simmer.
  5. Cook pasta in the boiling water according to the package directions. Drain pasta and toss with sauce. Sprinkle with cheese.


    OPTIONAL: After the meat is browned, you can deglaze the sauce by adding the wine and let it reduce all the way.

    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Cuisine: Italian

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