Spaghetti with Meat Sauce · Weeknight
Weeknight Spaghetti with Meat Sauce
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for ground beef
Instead of ground beef
- Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
- Ground pork: The same weight. Richer and slightly sweet.
- Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.
Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for tomato paste
Instead of tomato paste
- Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
- Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.
Swaps for crushed tomatoes
Instead of canned tomatoes
- Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
Swaps for dried oregano
Instead of oregano
- Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
- Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.
Swaps for dried basil
Instead of basil
- Fresh basil: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Much brighter and sweeter; tear it in at the end.
- Dried oregano or Italian seasoning: A little less. Stronger and more savory.
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
Swaps for granulated sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for Parmesan cheese
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
Cooking for an allergy? Check every label.
Step 1 of 7
Heat the oil in a Dutch oven or large deep skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft.
Step 2 of 7
Add the beef and the teaspoon of salt. Turn the heat to medium-high and break the meat into small pieces. Cook until with no pink left and it reaches 160°F (71°C). Spoon off extra fat if needed.
browned (how to brown)
Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid160°F
Step 3 of 7
Stir in the garlic and tomato paste and cook until the paste darkens a shade.
Step 4 of 7
Add the crushed tomatoes, oregano, basil and pepper flakes. Bring to a bubble, then lower the heat and , partly covered, stirring now and then.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 5 of 7
Meanwhile, bring a large pot of water to a and add 1 tablespoon salt. Cook the spaghetti until al dente, following the package time.
boil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidStep 6 of 7
Scoop out 1 cup of the starchy pasta water, then drain the spaghetti.
Step 7 of 7
Taste the sauce and add salt, or the sugar if it tastes too tangy. Toss the spaghetti with the sauce over low heat, adding splashes of pasta water until glossy. Serve with Parmesan.
All done
Enjoy!
Made it? Sign in to rate it and leave a review.