Fast, easy, and delicious! With this straightforward recipe for a complete spaghetti dinner, you’ll be cooking like a pro in no time. All you need to know is how to combine spaghetti, browned ground beef, and a jar of Ragu sauce for a satisfying meal.
How to Make Store-Bought Pasta Sauce Better
If you’ve ever opened a jar of pasta sauce and thought it could use a little lift, you’re not alone. Jarred sauces are convenient, and with a few simple additions you can bring them closer to homemade flavor.
This guide shows you how to upgrade store-bought sauce and make a complete spaghetti dinner with garlic toast and easy serving suggestions for leftovers.
How to Increase the Amount of Sauce
If you need more sauce, try one of these options:
- Add another jar of sauce.
- Use two cans of crushed tomatoes plus a 4 oz can of tomato paste.
- Stir in 4 oz of tomato paste and thin with water as needed.
Flavor Boosters for Spaghetti Sauce
You can customize sauce to your taste by adding proteins, vegetables, herbs, or spices. Think about the flavors you enjoy and build from there. Some favorites include:
- Sausage
- Ground beef
- Italian sausage
- Fresh basil
- Chunky tomatoes
- Mushrooms
- Onions
- Garlic
- Cayenne pepper
- Roasted peppers
- Ground turkey
- Italian seasoning
- Spinach
- Parmesan
What Goes With a Spaghetti Dinner?
Keep it classic for a beginner-friendly meal: spaghetti with sauce, a crisp salad, a sprinkle of parmesan, and garlic toast are always crowd-pleasers. For dessert, something chocolatey pairs well with this comfort meal.
Using Spaghetti Leftovers
Leftovers are versatile. Reheat and serve again, or transform them into a baked spaghetti casserole for a different texture and flavor profile.
Ingredients You’ll Need
At minimum, gather these items for the main components.
For Spaghetti and Sauce
- Ground beef
- Spaghetti noodles
- Salt & pepper
- Garlic powder and onion powder
- Water
- Ragu sauce (jarred)
For Garlic Toast
- Bread
- Butter
- Garlic powder
- Salt
Step-by-Step Instructions
Spaghetti with Ragu Sauce
- Bring water to a rolling boil with salt added.
- Brown ground beef in a skillet, seasoning with salt, pepper, and garlic powder. Add the jarred Ragu sauce and stir to combine.
- Cook spaghetti according to package directions, typically 9–10 minutes for al dente.
- Drain the noodles and toss with sauce or serve sauce on top.
Garlic Toast
- Preheat the broiler on high.
- Butter bread slices and sprinkle with garlic powder and a pinch of salt.
- Broil 2–3 minutes until toasted and butter is melted—watch closely to avoid burning.
Special Equipment Needed?
No special equipment is required. A 4–6 quart stock pot for the pasta and a skillet or sauté pan for the meat and sauce are all you need, plus a stove and a strainer.
Frequently Asked Questions (FAQs)
Stored covered in the refrigerator, spaghetti will keep for about five days.
Yes. You can freeze the sauce alone, cooked noodles alone, or noodles combined with sauce.
Reheat in the microwave in one-minute intervals on high, stirring between intervals, or bake in an oven-safe dish at 350°F for about 20 minutes.
Tips and Tricks
- Add 1 tablespoon of salt to your pasta water for better-flavored noodles.
- If the sauce is too thick, thin it gradually with 1/4 cup water or reserved pasta cooking water.
- If the sauce is too thin, simmer it longer to reduce and thicken.
- For a creamier sauce, stir in a splash of cream and some grated parmesan a few minutes before serving.
- Master browning ground beef for the best flavor—break it into small pieces and cook until no longer pink.
Watch Me Make It
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How to Make Spaghetti with Ground Beef and Ragu Sauce
Ingredients
For the Sauce
- 2 tbs vegetable oil
- 1 lb ground beef (choose lean)
- 1 tsp kosher salt
- 24 oz Ragu sauce (prepared jarred sauce)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
For the Noodles
- 4–6 quarts water
- 1 tbsp kosher salt
- 1 lb pasta noodles
For the Garlic Bread
- 4 slices bread
- 4 pats butter
- 1 tsp garlic powder
- ½ tsp kosher salt
Instructions
Before starting
- Pour 4 quarts of water into a 6-quart stock pot and add 1 tbsp salt. Cover and heat on high until the water reaches a rolling boil.
- Preheat the oven to broil for the garlic bread.
For the Sauce
- Heat 2 tbs vegetable oil in a large skillet over medium heat. Add ground beef in small pieces and sprinkle with salt.
- Cook over medium to medium-high heat until the meat is just past pink, breaking it into bite-sized pieces as it cooks. Add the jarred Ragu sauce all at once.
- Stir in garlic powder, onion powder, and black pepper. Reduce heat to low and keep warm while the pasta cooks.
For the Garlic Bread
- Arrange bread on a baking sheet and place pats of butter on each slice.
- Sprinkle garlic powder and salt over the bread. Hold until the pasta is almost done.
- When the noodles have about 3 minutes left, broil the bread until toasty and the butter has melted. Watch closely.
For the Noodles
- When the water is boiling, add spaghetti and use a spoon to submerge the strands until covered by water.
- Leave the lid slightly ajar so steam can escape and prevent boil-over. Reduce heat if it looks like the pot will spill over. Stir frequently.
- Cook 9–10 minutes or according to package directions until tender but slightly firm. Drain in a colander and return to the pot.
- Serve the noodles topped with sauce and garlic toast on the side.
Notes
- Add 1 tbsp salt to pasta water to season the noodles from within.
- If the sauce is too thick, add reserved pasta cooking water 1/4 cup at a time to thin it.
- Simmer the sauce longer if you want it thicker.
- For a creamier finish, stir in a little cream and grated parmesan a few minutes before serving.
Nutrition
A Verse to Share
Here’s a short reflection I find meaningful. It’s easy to be kind to those who treat us well; showing kindness and forgiveness to those who’ve hurt us is harder but an important practice.
Ephesians 4:32
Be kind to one another, tenderhearted, forgiving one another, as God in Christ forgave you.
How to Make Spaghetti with Ground Beef and Ragu Sauce