Why You’ll Love This Recipe
- Rich, Flavorful Sauce: The combination of tomato paste, basil, rosemary, and garlic powder creates a deeply flavorful sauce that clings beautifully to the pasta.
- Slow-Cooked Goodness: Cooking the sauce slowly allows the flavors to meld together, resulting in a taste that’s reminiscent of traditional family recipes.
- Simple Ingredients: This recipe uses common pantry staples, making it convenient and budget-friendly.
- Versatile and Satisfying: Perfect for a family dinner, a gathering with friends, or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2–3 pounds lean ground beef or ground chuck
- 12 oz. can tomato paste
- 2 cups warm water
- 1½ tablespoons basil
- 1½ tablespoons rosemary
- Heaping teaspoon garlic powder
- 1.5 teaspoons salt
- Pinch of red cayenne pepper
- 6 oz. jar of sliced mushrooms, drained
- 3 bay leaves (remove after cooking)
Directions
- In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain the excess fat.
- Transfer the cooked beef to a 5–6 quart slow cooker.
- Add the tomato paste and warm water to the slow cooker, stirring to combine with the beef.
- Stir in the basil, rosemary, garlic powder, salt, and a pinch of red cayenne pepper.
- Gently fold in the drained sliced mushrooms.
- Place the bay leaves on top of the mixture; do not stir them in to prevent breaking. Spoon some sauce over the bay leaves.
- Cover the slow cooker and cook on low for 7–9 hours, or on high for 3–4 hours.
- Before serving, remove and discard the bay leaves.
- Serve the sauce over freshly cooked spaghetti noodles.
Servings and Timing
- Servings: This recipe yields approximately 6–8 servings, depending on portion sizes.
- Preparation Time: About 15 minutes
- Cooking Time: 7–9 hours on low or 3–4 hours on high in the slow cooker
Variations
- Vegetarian Option: Substitute the ground beef with plant-based ground meat or a mixture of diced vegetables like zucchini, bell peppers, and carrots.
- Spicier Version: Increase the amount of cayenne pepper or add red pepper flakes to elevate the heat level.
- Herb Substitutions: If fresh herbs are available, use them instead of dried ones for a more vibrant flavor.
- Additional Vegetables: Incorporate other vegetables such as chopped onions, bell peppers, or spinach to enhance the nutritional value.
Storage/Reheating
- Storage: Allow the sauce to cool completely before transferring it to an airtight container. Refrigerate for up to 3–4 days.
- Freezing: For longer storage, freeze the sauce in airtight containers or freezer bags for up to 2–3 months.
- Reheating: Thaw frozen sauce in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
FAQs
How can I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free spaghetti noodles and ensure that all other ingredients, such as tomato paste and spices, are certified gluten-free.
Can I use fresh mushrooms instead of canned?
Yes, you can substitute canned mushrooms with fresh ones. Slice and sauté them lightly before adding to the slow cooker to enhance their flavor and texture.
Is it necessary to use a slow cooker?
While the slow cooker enhances the depth of flavors, you can prepare this dish on the stovetop by simmering the sauce over low heat for 1–2 hours, stirring occasionally.
Can I add wine to the sauce?
Adding a splash of red wine can deepen the flavor of the sauce. Incorporate it after browning the meat, allowing it to reduce slightly before adding other ingredients.
How do I prevent the sauce from becoming too thick?
If the sauce becomes too thick, gradually add small amounts of water or beef broth until the desired consistency is reached.
What type of pasta works best with this sauce?
While spaghetti is traditional, this sauce pairs well with various pasta types, including fettuccine, penne, or rigatoni.
Can I make this sauce ahead of time?
Yes, this sauce can be prepared in advance and stored in the refrigerator or freezer, making it convenient for meal planning.
How can I reduce the sodium content?
To lower the sodium content, use reduced-sodium tomato paste and adjust the amount of added salt to your preference.
What can I use instead of ground beef?
Ground turkey, chicken, or plant-based meat alternatives can be used as substitutes for ground beef.
How do I prevent the bay leaves from breaking apart?
Old School Spaghetti
- Total Time: 7 hours 15 minutes – 9 hours 15 minutes
- Yield: 6-8 servings
Description
Old School Spaghetti is a hearty, classic dish featuring a rich, slow-cooked tomato sauce infused with basil, rosemary, and garlic. This easy-to-make recipe pairs perfectly with spaghetti noodles for a comforting meal your family will love.
Ingredients
- 2–3 pounds lean ground beef or ground chuck
- 12 oz. can tomato paste
- 2 cups warm water
- 1½ tablespoons basil
- 1½ tablespoons rosemary
- 1 heaping teaspoon garlic powder
- 1.5 teaspoons salt
- Pinch of red cayenne pepper
- 6 oz. jar of sliced mushrooms, drained
- 3 bay leaves (remove after cooking)
Instructions
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Transfer beef to a 5–6 quart slow cooker.
- Add tomato paste and warm water; stir to combine.
- Mix in basil, rosemary, garlic powder, salt, and cayenne pepper.
- Fold in the drained mushrooms.
- Place bay leaves on top of the sauce. Spoon some sauce over the bay leaves.
- Cover and cook:
- On low: 7–9 hours
- On high: 3–4 hours
- Remove bay leaves before serving.
- Serve over freshly cooked spaghetti noodles.
Notes
- For extra depth, add a splash of red wine while browning the beef.
- Substitute ground beef with plant-based meat or turkey for variations.
- Enhance nutrition by adding vegetables like chopped onions, bell peppers, or spinach.
- Prep Time: 15 minutes
- Cook Time: 7–9 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
