SMASH or PASS? 🍝🔥
This is real old-school spaghetti—the kind many of us grew up on. No sausage. No fancy extras. Just ground beef, tomato sauce, garlic, onions, and slow-simmered love. It’s simple, hearty, and unapologetically comforting. The kind of meal that fills the house with memories and leaves you reaching for seconds.
So… smash or pass?
For most folks who grew up on it, this one’s a HARD SMASH.
Why Old School Spaghetti Still Wins
- Pure, classic flavor
- Ground beef only—no sausage overpowering the sauce
- Thick, rich meat sauce
- Budget-friendly & family-approved
- Even better the next day
Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (24 oz) tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar (optional, cuts acidity)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp dried basil or oregano
- 2 tbsp olive oil
- Spaghetti pasta, cooked al dente
Optional (Old-School Approved)
- Bay leaf
- Red pepper flakes (just a pinch)
How to Make It
1. Brown the Beef
Heat olive oil in a pot over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
2. Build the Flavor
Add onion and cook until soft. Stir in garlic and cook 30 seconds until fragrant.
3. Sauce It
Add tomato sauce, tomato paste, seasoning, and sugar (if using). Stir well.
4. Simmer (This Is the Secret)
Lower heat and simmer 30–45 minutes, stirring occasionally. Longer simmer = deeper flavor.
5. Serve
Remove bay leaf (if used). Serve over spaghetti and top with grated Parmesan.
Old-School Tips
- Simmer low and slow—don’t rush it
- Taste near the end and adjust seasoning
- A splash of pasta water can loosen thick sauce
- Buttered bread on the side = mandatory
SMASH or PASS?
✔ Thick
✔ Meaty
✔ Comforting
✔ Timeless
SMASH. Every time.