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How to Make Spaghetti with Ground Beef and Ragu Sauce

A simple, classic spaghetti with browned ground beef and jarred Ragu sauce served with garlic butter toast.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tbsp vegetable oil
  • 1 lb ground beef (low fat)
  • 1 tsp kosher salt (for beef)
  • 24 oz Ragu sauce (prepared, jarred)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 4 qt water (for boiling pasta)
  • 1 tbsp kosher salt (for pasta water)
  • 1 lb spaghetti noodles
  • 4 slices bread (for garlic toast)
  • 4 pats butter (for garlic toast)
  • 1 tsp garlic powder (for garlic toast)
  • 1/2 tsp kosher salt (for garlic toast)

Instructions

  • Pour 4 quarts of water into a 6-quart stock pot and add 1 tablespoon kosher salt; cover and heat on high until the water reaches a rolling boil.
  • Preheat the oven broiler.
  • In a large skillet over medium heat, warm 2 tablespoons vegetable oil.
  • Add the ground beef to the hot skillet, break it into small pieces, season with 1 teaspoon kosher salt, and cook over medium to medium-high heat until no longer pink, stirring and breaking up the meat frequently.
  • Pour the 24-ounce jar of Ragu sauce into the skillet with the browned beef, stir to combine, then add 2 teaspoons garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper. Reduce heat to low and keep warm while the pasta cooks.
  • Arrange the bread slices on a baking sheet and top each slice with a pat of butter; sprinkle each with 1 teaspoon garlic powder and 1/2 teaspoon kosher salt (divided across slices). Set aside.
  • When the water is at a rolling boil, add the spaghetti noodles and gently press them under the water with a wooden spoon until submerged; leave the lid slightly ajar to prevent boiling over and reduce heat to medium once the boil returns.
  • Stir the noodles frequently and cook for 9–10 minutes or according to package directions until al dente.
  • When the noodles have about 3 minutes left, place the prepared bread under the broiler and watch closely; remove when the bread is toasty and the butter has melted.
  • Drain the cooked pasta in a colander, return it to the pot, and plate with the warmed beef and Ragu sauce. Serve immediately with the garlic toast.

Equipment

  • 6-quart stock pot
  • Large Skillet
  • Baking Sheet
  • Wooden Spoon
  • colander/strainer

Notes

  • Check tips for boiling pasta perfectly for best results.
  • Practice browning ground beef evenly to improve flavor.
  • Always add 1 tablespoon salt to pasta water for seasoning.
  • If the sauce is too thick, add 1/4 cup water at a time, using pasta cooking water if available.
  • If the sauce is thin, simmer longer to reduce and thicken.
  • For a creamier sauce, stir in some Parmesan and a splash of cream just before serving.