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homemade How to Make Spaghetti with Ground Beef and Ragu Sauce photo

How to Make Spaghetti with Ground Beef and Ragu Sauce

A classic, easy spaghetti with browned ground beef and jarred Ragu sauce served with quick garlic bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 6-quart stock pot
  • Large Skillet
  • Wooden Spoon
  • Baking Sheet
  • colander/strainer
  • oven broiler

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 lb ground beef (low fat)
  • 1 tsp kosher salt (for browning beef)
  • 24 oz Ragu sauce (prepared, jarred)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 6 qt water
  • 1 tbsp kosher salt (for pasta water)
  • 1 lb pasta noodles (spaghetti)
  • 4 slices bread
  • 4 pats butter
  • 1 tsp garlic powder (for garlic bread)
  • 1/2 tsp kosher salt (for garlic bread)

Instructions
 

  • Pour 6 quarts of water into a 6-quart stock pot, add 1 tablespoon kosher salt, cover with the lid, and heat over high until it reaches a rolling boil; this prepares the water while you make the sauce.
  • Preheat the oven to broil and arrange a baking sheet for the garlic bread.
  • In a large skillet over medium heat, warm 2 tablespoons vegetable oil until shimmering.
  • Add the 1 pound ground beef, breaking it into small pieces with a spoon; sprinkle 1 teaspoon kosher salt over the meat and cook over medium to medium-high, stirring and breaking up the meat, until just past pink.
  • Pour the 24-ounce jar of Ragu sauce into the skillet with the browned beef, stir to combine, then add 2 teaspoons garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper; reduce heat to low and simmer gently while the pasta cooks.
  • Prepare the garlic bread: lay 4 slices of bread on the baking sheet, top each with a pat of butter, then sprinkle evenly with 1 teaspoon garlic powder and 1/2 teaspoon kosher salt; set aside until the pasta is almost done.
  • When the pasta water is at a rolling boil, add 1 pound spaghetti and use a wooden spoon to gently push the noodles down until submerged; leave the lid slightly ajar to prevent boil-over and reduce heat to medium once the boil returns.
  • Stir the noodles frequently and cook according to package directions, about 9–10 minutes, until al dente (slightly chewy but not crunchy).
  • When the noodles have about 3 minutes remaining, place the prepared bread under the broiler and watch closely; remove when the bread is toasty and the butter is melted.
  • Drain the cooked pasta in a colander, return it to the stock pot, and serve topped with the warm meat and Ragu sauce alongside the garlic toast.

Notes

  • Always add 1 tablespoon of salt to pasta water for better flavor.
  • If the sauce is too thick, thin with 1/4 cup water at a time, using pasta cooking water if desired.
  • If the sauce is too thin, simmer it longer to reduce and thicken.
  • For a creamier sauce, stir in a little parmesan and cream a few minutes before serving.
  • Browning the beef well improves flavor—break it into small pieces and cook until just past pink.