Spaghetti with San Marzano Tomato Meat Sauce

May 26, 2015

Spaghetti with San Marzano Tomato Meat SauceThis month I got a little nostalgic because I didn’t get to spend Mother’s Day with my my mom this year. Almost every year, she comes to visit from Texas and we spend brunch having tea and enjoying canapes, strawberries and cream and freshly sliced fruit.

Sensing my nostalgia, my husband and son surprised me with a lovely morning stroll to my favorite brunch restaurant. To thank them for such a memorable Mother’s Day, I decided to prepare a simple but flavorful spaghetti lunch.

Spaghetti with San Marzano Tomato Meat Sauce
I searched the Barilla® website, made my ingredient list and headed over to Walmart to prepare a fuss-free meal with simple, good-for-you ingredients that don’t break the bank.

Since my son loves to help me out in the kitchen and get involved as much as a 6-year-old can, we prepared lunch and bonded over making a savory Marzano tomato meat sauce with just a few ingredients. A not too shabby Mother’s Day.

Ready in just under 20 minutes, this Barilla® spaghetti with San Marzano tomato meat sauce meal is perfect for a weeknight dish when us busy moms are short on time and when budget is a little tight. It makes the perfect prep-ahead dinner that you can cook on a weekend, freeze or refrigerate and reheat mid-week for a convenient dinner family style. You can’t go wrong with good company and a dinner full of veggies, prepared with lean ground meat and thick Barilla® spaghetti.

Celebrate mom year-round. Visit Barilla® for quick and convenient dinner recipes such as this one that can ease save on time to spend with mom and are simple enough to prepare with the entire family.

Barilla® Spaghetti with San Marzano Tomato Meat Sauce
Preparation Time: 20 minutes
Servings: 8

1 box Barilla® Spaghetti
4 tablespoons extra virgin olive oil
1 small onion, chopped
1 small carrot, chopped
1 stem celery, chopped
1 pound extra lean ground beef
1/2 cup White wine (optional)
1 28-ounce can San Marzano Tomatoes, chopped
1 cup water
Salt and black pepper to taste
1/2 cup Parmigiano-Reggiano, shaved


PLACE a pot of water to boil. MEANWHILE, in a large skillet, sauté the onion, carrot and celery with the extra virgin olive oil. ADD the meat and cook until browened well. INCORPORATE the tomatoes and 1 cup of water, season with salt and pepper to taste and bring to a simmer.

COOK pasta in the boiling water according to the package directions. DRAIN pasta and toss with sauce. TOP with cheese.

OPTIONAL: After the meat is browned, you can deglaze the sauce by adding the wine and let it reduce all the way.

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.

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