Saturday Spaghetti
When you’re short on time but craving a plate of pasta that feels just as comforting as a slow-simmered Sunday sauce, this Saturday Spaghetti is the answer. But if you’re interested in my Sunday Sauce, Click here! It’s hearty, rich, and layered with flavor, but comes together in about 45 minutes instead of all day. With a quick blend of beef and pork, a splash of red wine, a touch of Pecorino Romano, and plenty of garlic and basil, you’ll be twirling your fork into something that tastes like it simmered for hours — without giving up your Saturday. If you want more recipes like this click the button below!
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🎥 Items Featured in the Video
Why You’ll Love It
- Big bold flavors in under an hour
- Feels like Sunday dinner, but perfect for a busy Saturday
- Simple pantry ingredients + fresh basil at the end for brightness
- Family-friendly, cozy, and perfect with crusty bread
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🤔 Common Questions
Absolutely — freeze in an airtight container up to 3 months. Just thaw and reheat.
A green salad, garlic bread or a crusty loaf, and maybe a glass of red wine to keep things classic.
Saturday Sauce
Equipment
- 1 Hex Clad
Ingredients
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1 small onion finely chopped
- ½ teaspoon crushed red pepper flakes optional for heat
- ½ pound ground beef
- ½ pound ground pork
- 2 tablespoons tomato paste
- ¾ cup Cabernet Sauvignon or another dry red wine
- 1 can 28 oz whole peeled tomatoes, crushed by hand + ¼ cup water to swish out the can
- 1 can 28 oz crushed tomatoes + ¼ cup water to swish out the can
- 1 small hunk of Pecorino Romano cheese rind or chunk
- 1 teaspoon Italian seasoning
- 1 tablespoon garlic powder
- ½ teaspoon sugar or to taste
- Salt & black pepper to taste (season in layers!)
- 1 big handful of fresh basil leaves torn
- 1 pound spaghetti or your favorite pasta
- Grated Pecorino Romano for serving
Instructions
Sauté aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic, onion, and crushed red pepper. Cook until softened and fragrant, about 3–4 minutes.
Brown the meat
- Add ground beef and ground pork. Season right away with salt and pepper. Cook until browned, breaking up into small pieces.
Tomato paste + wine
- Stir in the tomato paste and cook for 2 minutes. Pour in the Cabernet to deglaze, scraping up any browned bits from the bottom of the pan. Let it bubble for 2–3 minutes to cook off the alcohol.
Add whole peeled tomatoes
- Crush the whole peeled tomatoes by hand directly into the pot. Add about ¼ cup of water to the can, swish to get all the tomato bits, and pour it in too. Bring the sauce up to a boil, then reduce to a simmer. Cover the pot partially with the lid ajar and cook for 10 minutes. Season again with salt and pepper, tasting as you go.
Add crushed tomatoes
- Stir in the can of crushed tomatoes along with another ¼ cup of water swished from the can. Bring the sauce back to a boil for 5 minutes, then reduce to a simmer. Cover partially with the lid ajar and simmer for another 10 minutes. Taste and adjust salt and pepper again.
Season & enrich
- Add the hunk of Pecorino Romano, Italian seasoning, garlic powder, sugar, and more salt and pepper if needed. Continue simmering gently for 10–15 minutes, stirring occasionally.
Finish the sauce
- Stir in fresh basil just before serving.
Cook pasta
- Meanwhile, boil spaghetti in salted water until al dente. Reserve ½ cup pasta water.
Serve
- Toss the pasta with sauce, adding reserved pasta water if needed to loosen. Top with grated Pecorino Romano and extra basil. Serve with crusty bread.
Video
Fab Saturday/Sunday Sauce!