Mariu's Spaghetti with Meat Sauce Recipe -
Mariu's Spaghetti with Meat Sauce Recipe
  • READY IN hrs

Mariu's Spaghetti with Meat Sauce

Recipe by  

"An authentic Italian recipe and a welcome change to the predominantly acidic tomato sauce served in the States."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    45 mins
  • COOK

    2 hrs

    2 hrs 45 mins


  1. In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
  2. Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
  3. In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
  4. Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
  5. When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2009

We vacationed in Italy this summer, and had meat sauce that was wonderful and very different from the typical American version; much more meaty with tomato used more as a seasoning. This recipe fulfilled my hopes of being much more like a true Italian meat sauce. It was outstanding and my family loved it! Even my 2 pickiest kiddos who have flatly refused to eat spaghetti in the past gobbled it up. I doubled the recipe, seasoned the meat with some Emeril's essence, added more garlic than called for. Also added a can of tomato sauce in place of one of the cans of beef broth(3 cans beef broth, 1 can tomato sauce). This is our new spaghetti recipe; we absolutely love it! If you like a meaty sauce, you should definitely try this one.

Most Helpful Critical Review
Nov 02, 2002

Not a big fan of this sauce. It tastes too beefy (due to the amount of beef broth added) real hearty tomato flavor to it at all. I was disappointed.

Mar 02, 2011

This sauce was terrific. I read most of the other reviews and I agree that it had more of a beefy flavor and that is what sets it apart from other spaghetti sauces. I used 2 cans of 14.5 oz beef broth because I couldn't find 10.5 oz cans and I also added a 15oz can of tomato sauce plus 1 teaspoon of garlic powder and 1/2 teaspoon of italian seasoning. I will be making this sauce in bigger batches in the future to freeze. I won't ever buy bottled sauce again. Thanks for the great recipe!

Dec 22, 2008

AWESOME!!! My family wanted spaghetti tonight, but I dreaded the regular old tomato/marinara sauce. I am pregnant and could just hear the heartburn calling my name. I saw this recipe and made it according to instructions (no mushrooms though) and I am in love!!! It was great. The flavor was just right. Not too acidic. The kids liked it. Hubby liked it. I made a large batch and we are freezing the rest!!! THANK YOU, THANK YOU for the recipe!!

Jan 17, 2008

Loved having a beef style with no acidic tomato taste. simmering with the lid off for 2 hrs makes the sauce a perfect consistency. Family loves it

Dec 01, 2010

This was really good and a mild flavored sauce. Definitely not too tomatoey as some can be. My husband really liked it and asked that i make this one again. I used some dried celery and only a couple of T worth, canned portabella mushrooms, a can of tomato puree 10oz., and added a can of chicken broth as it was too thick after only 1 hour of simmering and it was all I had. I tossed in some corkscrew and rotini pasta and cooked it in the sauce adding broth as needed since I had everything pasta-wise BUT spaghetti on hand. It made sort of a pasta goulash that way and turned out really well. My diet conscious hubby even went back for seconds! Thanks for a great supper. UPDATE: 12.01.10 I made this again using fresh celery, fresh mint, and the tomato paste this time. I still used the canned portabella pieces. This knocked hubby's socks off once again! I used a large box/container of beef broth and then added a can of chicken after the first hour as it was too thick. AWESOME recipe! Thanks!

Aug 10, 2011

I thought this was pretty good. It's very "beefy" tasting and has a sort of rustic quality to it. It doesn't sport a bold tomato flavor. I almost feel like it would greatly benefit from adding some more herbs and crushed garlic about 15 minutes before it's completly finshed cooking.

Aug 29, 2002

This recipe is definitely a main stay. I added a half a pound of Italian sausage along with the ground beef, omitted the dried mint, because I couldn't find any. Kid tested positive.


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  • Calories
  • 627 kcal
  • 31%
  • Carbohydrates
  • 65.7 g
  • 21%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 4578 mg
  • 183%

* Percent Daily Values are based on a 2,000 calorie diet.

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