Southern spaghetti is the kind of homey, no-fuss meal that turns an ordinary weeknight into something comforting and slightly nostalgic. Ground beef and Italian sausage simmered with tomatoes, bell pepper, onion, and garlic create a thick, saucy pasta that’s hearty enough for family dinners and simple enough to become a regular. If you like bold, saucy pasta that feeds a crowd without fuss, this is one to try. For a twist on seasoning ideas when you want to punch up the meatiness, I sometimes refer to a trusted BBQ seasoning guide to borrow smoky notes that play nicely with tomato and sausage.
Why you’ll love this dish
Southern spaghetti is big on flavor and low on stress. You get:
- Two proteins (ground beef + Italian sausage) for depth and savory richness.
- Pantry-friendly tomatoes and tomato paste that create a concentrated, clingy sauce.
- A quick prep time with lots of make-ahead potential—ideal for busy households.
"This felt like my go-to weeknight dinner within minutes — rich, saucy, and everyone asked for seconds!" — home cook review
Perfect occasions: weeknight family dinners, potlucks, and casual gatherings where you want a crowd-pleaser that’s cheap to make and easy to transport.
Step-by-step overview before you start
The method is straightforward:
- Brown the meat and drain the fat for a cleaner sauce.
- Sauté aromatics (onion, bell pepper, garlic) until soft.
- Add tomatoes, sauce, paste, and seasonings; simmer until thick.
- Cook spaghetti until al dente and toss with the sauce so every strand is coated.
This recipe is forgiving: you can simmer longer for a richer flavor, or keep it short for a fresher tomato bite.
What you’ll need
- 1 pound ground beef (80/20 for flavor)
- 1 pound Italian sausage (mild or hot, depending on heat preference)
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 teaspoons sugar (balances acidity)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 pound spaghetti
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Substitution notes: Swap ground turkey for beef to lighten it, or use turkey sausage. If you prefer a chunkier sauce, skip the tomato paste and add more diced tomatoes.
Step-by-step instructions
- Heat a large skillet over medium. Add the ground beef and Italian sausage. Break the meat apart with a spoon and cook until browned and no pink remains, about 7–8 minutes. Drain excess fat carefully into a heatproof container.
- Return skillet to medium heat. Add diced onion and green bell pepper. Sauté until softened, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- Stir in the diced tomatoes, tomato sauce, and tomato paste. Add sugar, Italian seasoning, salt, black pepper, and red pepper flakes. Mix to combine.
- Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer, uncovered, for about 20 minutes, stirring occasionally until it thickens. Taste and adjust seasoning.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
- Add the drained spaghetti to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen and help the sauce cling to the noodles.
- Serve immediately topped with grated Parmesan and fresh basil leaves.
Keep steps short, work cleanly, and taste as you go — small seasoning tweaks make a big difference.
Best ways to enjoy it
- Plate a generous nest of spaghetti, spoon extra sauce over the top, and finish with Parmesan and basil.
- Pair it with a simple green salad dressed in vinaigrette and warm garlic bread to mop up sauce.
- For a heartier spread, serve with roasted green beans or a bowl of collard greens for a Southern touch.
If you want to liven up the table, add a small bowl of crushed red pepper and extra grated cheese so guests can customize.
Storage and reheating tips
- Refrigerator: Cool sauce and pasta to room temperature, then store in airtight containers for up to 3–4 days. If storing together, sauce will continue to thicken; add a splash of water when reheating.
- Freezer: Freeze sauce (without pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring and adding a bit of water or stock to restore saucy texture. For microwave reheating, cover and heat in 60-second bursts, stirring between intervals.
- Safety tip: Never leave cooked pasta and sauce at room temperature for more than two hours to avoid bacterial growth.
Helpful cooking tips
- Drain excess fat after browning the meats to prevent a greasy sauce.
- Browning the sausage well builds flavor — don’t rush this step.
- If your sauce tastes flat, add a pinch of salt, a splash of vinegar, or an extra teaspoon of sugar if it’s too acidic.
- Save 1/2 cup of pasta water before draining — the starchy water helps the sauce cling to the spaghetti for a silkier finish.
- Use freshly grated Parmesan rather than pre-grated for better flavor and texture.
Creative twists
- Add smoked paprika or a dash of liquid smoke for a smoky vibe.
- Stir in a splash of heavy cream at the end for a creamy Southern-style red sauce.
- Make it baked: mix the pasta with sauce, transfer to a baking dish, top with mozzarella and bake until bubbly and golden.
- Vegetarian swap: replace meats with sautéed mushrooms and lentils for a meaty texture.
- For a cured-meat accent, fold in thin slices of cooked salami at the end — if you’re curious about cured options, this page on uncured all-natural beef salami has flavor ideas and uses that pair well with tomato-based pastas.
Common questions
Q: How long does this recipe take from start to finish?
A: Plan on about 35–45 minutes, including browning the meat, simmering the sauce for 20 minutes, and cooking the spaghetti.
Q: Can I make the sauce ahead of time?
A: Yes. The sauce stores well in the fridge for 3–4 days and actually improves overnight as flavors meld. Reheat gently before tossing with pasta.
Q: Is it okay to combine pasta and sauce ahead of serving?
A: You can combine them, but the pasta will absorb sauce over time. If storing, keep sauce and pasta separate when possible, or add a splash of water when reheating to revive texture.
Q: How can I make this spicier or milder?
A: Increase red pepper flakes or use hot Italian sausage for more heat. Use mild sausage and omit red pepper flakes for a milder version.
Q: Can I freeze the whole assembled dish?
A: Freezing assembled pasta is possible but not ideal because the texture can become mushy. Freeze the sauce separately for best results.
Q: What pasta shapes work besides spaghetti?
A: Any sturdy shape like rigatoni, penne, or fusilli works well — they hold the chunky sauce and make each bite saucier.
If you want more variations or pairing ideas, ask and I’ll suggest swaps tailored to your pantry or dietary needs.
Southern Spaghetti
Ingredients
Meats
- 1 pound ground beef (80/20 for flavor)
- 1 pound Italian sausage (mild or hot) Depending on heat preference
Vegetables and Aromatics
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
Tomatoes and Sauce
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
Seasonings
- 2 teaspoons sugar Balances acidity
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Optional, for heat
Pasta and Garnish
- 1 pound spaghetti
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish Optional
Instructions
Cooking the Meat
- Heat a large skillet over medium. Add the ground beef and Italian sausage. Break the meat apart with a spoon and cook until browned and no pink remains, about 7–8 minutes. Drain excess fat carefully into a heatproof container.
Sautéing the Vegetables
- Return skillet to medium heat. Add diced onion and green bell pepper. Sauté until softened, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
Making the Sauce
- Stir in the diced tomatoes, tomato sauce, and tomato paste. Add sugar, Italian seasoning, salt, black pepper, and red pepper flakes. Mix to combine.
- Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer, uncovered, for about 20 minutes, stirring occasionally until it thickens. Taste and adjust seasoning.
Cooking the Spaghetti
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
- Add the drained spaghetti to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen and help the sauce cling to the noodles.
Serving
- Serve immediately topped with grated Parmesan and fresh basil leaves.