Classic Spaghetti with Meat Sauce and Carrot Ribbon Salad
A hearty Italian-American pasta dish featuring tender ground beef simmered in a rich tomato sauce with aromatic herbs and vegetables. The meat sauce combines crushed tomatoes, tomato paste, and ketchup for depth of flavor, while garlic, onions, and bell peppers provide a savory base. Served alongside a refreshing carrot ribbon salad dressed with a tangy vinaigrette, this complete meal balances comfort and freshness. Perfect for family dinners or casual entertaining, the combination of warm pasta and crisp salad creates a satisfying contrast of textures and flavors.
Ingredients
- 3 cloves garlic, minced
- 1 onion, diced
- 1 bell pepper, green, diced
- 3 tbsp parsley, fresh, chopped
- 8 oz spaghetti
- 1 tbsp cooking oil
- 1 lb ground beef, lean
- 2 tbsp tomato paste
- 2 tbsp ketchup
- 1 can crushed tomatoes, 28oz
- 1 tsp basil, dried
- 1 tsp oregano, dried
- parmesan, for serving(optional)
- 2 tbsp parsley, fresh, chopped
- ½ lb carrots, peeled into ribbons
- ½ tsp brown sugar
- 1 tbsp red wine vinegar
- ½ tbsp balsamic vinegar
- ½ tsp dijon mustard
- 2 tbsp cooking oil
Instructions
- 1
Cook pasta according to package instructions
- 2
Heat Dutch oven over medium-high heat
- 3
Add cooking oil then garlic, onions, and green peppers with salt
- 4
Saute until softened
- 5
Fold in ground beef, breaking up with wooden spoon
- 6
Brown for 4 to 6 minutes
- 7
Add tomato paste and ketchup
- 8
Saute for another 2 minutes
- 9
Pour in crushed tomatoes, basil, and oregano
- 10
Stir and simmer for 15 to 20 minutes
- 11
Make vinaigrette by whisking together brown sugar, red wine vinegar, balsamic vinegar, Dijon, and cooking oil
- 12
Toss shaved carrots with vinaigrette and parsley
- 13
Taste and season meat sauce with salt, pepper, spices, or tomato paste
- 14
Divide pasta onto plates
- 15
Cover in meat sauce
- 16
Finish with parmesan and parsley
- 17
Serve with carrot salad on the side
Tips
Let the meat sauce simmer uncovered to concentrate flavors and achieve the right consistency
Use a vegetable peeler or mandoline to create uniform carrot ribbons for the best salad texture
Make the carrot salad while the sauce simmers to save time and allow flavors to meld
Good to Know
Refrigerate leftovers for up to 3 days in separate containers for pasta and sauce
Sauce can be made 1 day ahead and reheated; cook pasta fresh
Serve immediately while pasta is hot with carrot salad on the side
Common Mistakes
Don't overcook the vegetables in the beginning to avoid mushy texture
Avoid oversaucing the pasta which makes it soggy
Don't skip seasoning adjustments at the end for balanced flavor
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this sauce ahead of time?
Yes, the meat sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before serving over freshly cooked pasta.
What can I substitute for ground beef?
Ground turkey, chicken, or plant-based meat alternatives work well. Adjust cooking time as needed since different proteins may cook faster or slower.
How long will the carrot salad keep?
The carrot salad is best served fresh but can be stored in the refrigerator for up to 2 days. The carrots may soften slightly over time.