Vegan Classic Spaghetti and Meat Sauce

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

A slow-simmered tomato sauce built on softened onion, carrot, and celery gets deep savory backbone from a good glug of red wine and tomato paste cooked down until it turns brick red. Crushed and diced tomatoes, oregano, basil, and a pinch of red pepper flakes turn it into a rich, hearty ragù that clings to every strand of spaghetti once tossed together in the pot. The long simmer is what makes this dish work — plenty of time for the flavors to meld into something deeply savory and satisfying without any single ingredient stealing the show. Torn fresh basil on top adds a bright, herby finish right before serving. It's a comforting, family-style pasta night that fits neatly into a vegan spread, no fuss required.

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Ingredients

6 servings

For the pasta

For the sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium carrot, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
¾ lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp tomato paste
½ cup dry red wine
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes
1 tsp sugar
salt and pepper, to taste

For serving

¼ cup fresh basil leaves, torn (optional)
freshly grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.

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