Spaghetti with Fresh Basil Meat Sauce

Use Fresh Basil Meat Sauce on Open-Faced Eggplant-Olive Sandwiches or Artichoke, Mushroom, and Prosciutto Calzones.

Yield: 6 servings (serving size: 2/3 cup pasta and 1/2 cup meat sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 4.9g
  • Saturated fat: 1.2g
  • Protein: 17.7g
  • Carbohydrate: 35.5g
  • Cholesterol: 30mg
  • Iron: 2.7mg
  • Sodium: 325mg
  • Calories from fat: 17%
  • Fiber: 3.7g
  • Calcium: 32mg


  • 8 ounces uncooked spaghetti
  • 3/4 pound ground round
  • 1 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes, un-drained
  • 1/4 cup dry red wine
  • 3 tablespoons tomato paste
  • 3/4 teaspoon sugar
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup chopped fresh basil
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt


  1. Cook pasta according to package directions, omitting salt and fat.
  2. Combine beef, onion, and garlic in a large saucepan, and cook over medium-high heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel; return meat mixture to pan.
  3. Stir in tomatoes and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Remove from heat; stir in basil, olive oil, and salt. Cover and let stand 5 minutes before serving. Serve over pasta.
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