Spaghetti with Tomatoes and Ground Meat
Tasty, simple, and budget-friendly—a great dinner and main course for the whole family. Spaghetti with ground meat and tomatoes comes together fast: the sauce cooks while the pasta boils. The result is a hearty, aromatic dish for the family table. Serve it on its own with vegetables or a light salad.
Cooking method
-
Step 1:
How do you make spaghetti with tomatoes and ground meat? Prep all the ingredients. Peel the onion and garlic and rinse them. Make the ground meat ahead or thaw it. Use any ground meat you like.
-
Step 2:
Pour water into a pot and add a little salt. Bring to a boil and add the spaghetti. If you like, break the strands in half. Boil until tender, about 15–20 minutes.
-
Step 3:
Drain the spaghetti in a colander and let it sit for a couple of minutes. Then return it to the pot.
-
Step 4:
Cut the onion into small dice. Pour vegetable oil into a skillet and add the onion. Set over the heat and fry for about 3 minutes.
-
Step 5:
Then add the ground meat to the softened onion and season with black pepper and salt to taste. Cover and fry for about 5–7 minutes.
-
Step 6:
Rinse the tomato, cut out the stem, and peel it. Grate the flesh on a coarse grater. Grate the peeled garlic cloves on a fine grater.
-
Step 7:
Add the tomato purée and garlic to the meat. Stir and cook, covered, for about 7 minutes. Then cook uncovered over medium heat for 3 minutes to let the moisture cook off.
-
Step 8:
Add the meat-and-tomato sauce to the spaghetti and toss until evenly combined. The spaghetti is ready—serve it hot. You can also put out some open-faced sandwiches or toast on the side. It pairs great with sauerkraut, pickled onions, and fresh cucumbers. Enjoy!
- Pasta or spaghetti with ground meat is a regular favorite, but adding tomatoes makes the dish much juicier and more flavorful. It's great at home and easy to pack for lunch at work. Serve it as a main or a side. To break down the fresh tomato, use a regular grater or a blender; you can also use tomato paste or ketchup. The boiled spaghetti gets tossed with the sautéed meat and tomato. Use any ground meat you like—beef or chicken.
- An easy way to peel tomatoes: wash them, score a shallow cross in the top with a sharp knife, and drop them into boiling water for 1–2 minutes. Remove, cool slightly, and slip off the skins.
- You can swap the tomatoes for ketchup, canned tomatoes in their own juice, or tomato paste. Adjust the amounts to taste.
- For tips on thawing frozen meat the right way, see a guide on properly defrosting foods.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spaghetti - 338 kcal/100g
