Simmered ground chuck spaghetti sauce is a thick, meaty sauce made on the stovetop with two kinds of tomatoes, onion, garlic, and Italian seasoning. It simmers while the pasta boils, so a full dinner is ready in less than an hour.
Ground chuck brings more flavor than lean beef, and a long gentle simmer lets the tomatoes cook down into a rich sauce that clings to every strand. The recipe makes enough for a crowd, and leftovers reheat beautifully.
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Why This Simmered Ground Chuck Spaghetti Sauce Recipe Works
Ground chuck has enough fat to taste rich and stay tender, and draining the extra fat keeps the sauce balanced. Browning the meat well builds the savory base for everything else.
Combining diced and crushed tomatoes gives both texture and body, so the sauce is chunky but still smooth enough to coat pasta.
A simmer of thirty minutes softens the onion, blends the seasonings, and thickens the sauce. Stirring now and then keeps it from catching on the pan.
Ingredients for Simmered Ground Chuck Spaghetti Sauce
- Sauce: two pounds ground chuck, one diced onion, three garlic cloves, one can diced tomatoes, one can crushed tomatoes, two teaspoons Italian seasoning, salt, and pepper.
- Pasta: one pound spaghetti, cooked in well salted water and tossed with a ladle of sauce.
Ground chuck. Eighty percent lean chuck has the richest taste, and breaking it into small crumbles helps it brown evenly.
Diced tomatoes. A fourteen and a half ounce can adds tender pieces, so do not drain it.
Crushed tomatoes. These give the sauce its body, and a can of the same size matches the diced tomatoes.
Onion and garlic. Cook them with the beef so they soften and sweeten the sauce.
Italian seasoning. Two teaspoons of the dried blend adds basil, oregano, and thyme flavor, and rubbing it between your fingers wakes it up.
How to Make Simmered Ground Chuck Spaghetti Sauce
1. Brown the beef. Cook the ground chuck and onion in a large deep skillet over medium high heat, breaking up the meat, until no pink remains and it reaches 160 F, then drain the extra fat.
2. Add the aromatics. Stir in the garlic, Italian seasoning, salt, and pepper and cook for one minute until fragrant.
3. Add the tomatoes. Pour in the diced and crushed tomatoes, scrape up the browned bits, and bring to a gentle bubble.
4. Simmer. Reduce the heat to low and simmer uncovered for thirty minutes, stirring now and then, until the sauce is thick.
5. Boil the pasta. While the sauce simmers, cook the spaghetti until just tender, drain it, and toss with a ladle of sauce before serving.
How to Serve Simmered Ground Chuck Spaghetti Sauce
Spoon the sauce over hot spaghetti and top with grated Parmesan and basil. Leftover sauce also works for a cheesy pasta bake or chili mac later in the week. Another pasta night idea is a bacon garlic spaghetti, and a pressure cooker beef chili uses the same pantry basics.
How to Store and Reheat Simmered Ground Chuck Spaghetti Sauce
Cool the sauce within two hours, then refrigerate in a covered container for three to four days. Reheat in a saucepan over medium heat until it reaches 165 F, adding a splash of water if it thickens. Freeze the sauce without pasta in freezer safe containers for up to three months and thaw it in the refrigerator overnight.
Tips and Variations for Simmered Ground Chuck Spaghetti Sauce
Flag the allergens. The sauce itself is free of the main allergens, but the spaghetti contains wheat and some tomato products or seasonings may contain others.
Do not taste raw beef. Cook the ground chuck until no pink remains and it reaches 160 F before tasting the sauce.
Drain wisely. Leave a spoonful of fat in the pan for flavor and pour off the rest.
Brown in batches. If the skillet is crowded, cook the beef in two batches so it browns instead of steaming.
Balance the acidity. A pinch of sugar softens sharp canned tomatoes if the sauce tastes too tart.
Add vegetables. Stir in diced bell pepper or mushrooms with the onion for more bulk and flavor.
Save pasta water. A splash of the starchy water helps the sauce cling to the spaghetti.
Check trusted guidance. For safe ground beef temperatures and leftovers, read the Purdue Extension guide to storing leftovers before storing.
Frequently Asked Questions About Simmered Ground Chuck Spaghetti Sauce
How thick should simmered ground chuck spaghetti sauce be?
It should coat the back of a spoon and leave a trail when you drag a spatula through it.
Can I make simmered ground chuck spaghetti sauce ahead?
Yes. The flavor improves overnight, so make it up to three days ahead and reheat gently.
Can I freeze simmered ground chuck spaghetti sauce?
Yes. Cool it, portion it into freezer containers, and freeze for up to three months.
Can I use ground beef instead of chuck?
Yes, lean ground beef works, but add a tablespoon of olive oil for richness.
How do I make the sauce less acidic?
Simmer it longer and stir in a pinch of sugar or a small grated carrot to round out the tomatoes.
Simmered Ground Chuck Spaghetti Sauce
Equipment
- Large deep skillet
- Large pot
Ingredients
Main Ingredients
- 32 oz ground chuck 80 percent lean
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 can crushed tomatoes 14.5 ounce
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 lb spaghetti dry
Instructions
Cooking
- Brown. Cook the chuck and onion until no pink remains and drain the extra fat.
- Season. Add the garlic, Italian seasoning, salt, and pepper and cook for one minute.
- Simmer. Stir in both cans of tomatoes and simmer on low for 30 minutes until thick.
- Serve. Toss the sauce with cooked spaghetti and serve hot.
