Rich Tomato Meat Sauce Spaghetti

A quick, satisfying meal of al dente spaghetti coated in a savory, thick tomato and ground beef ragu. Simple to prepare and packed with robust, comforting flavor.

Ingredients

• 150 g spaghetti
• 100 g minced beef
• 2 fresh tomatoes
• 1/2 white onion
• 2 tbsp light soy sauce
• 1 pump oyster sauce
• 1 tbsp dark soy sauce
• to taste salt
• to taste freshly ground black pepper
• 1 tbsp cooking oil

Instructions

1. 1Prepare the tomatoes

   

   Take fresh red tomatoes and carefully cut them into small, uniform chunks on your wooden cutting board using a sharp cleaver. This size ensures they break down easily into a rich, flavorful sauce.

   Tip: Keep the tomato pieces relatively small so they soften and integrate into the sauce quickly.
2. 2Season the pasta water

   

   Bring water to a boil in a small electric pot and sprinkle in a generous amount of salt. This essential step seasons the noodles from within, ensuring they are bouncy and flavorful once cooked.

   Tip: Add salt only after the water is boiling to help it dissolve faster.
3. 3Cook the spaghetti

   

   Carefully place your long dry spaghetti noodles into the seasoned boiling water. Follow the timing on your packaging, typically 7-9 minutes, to achieve the perfect texture.

   Tip: Ensure all noodles are fully submerged in the water for even cooking.
4. 4Dice the onions

   

   Take a white onion and dice it into small, consistent pieces on your cutting board. These will be stir-fried later to provide a savory aromatic base for your meat sauce.

   Tip: Uniform dicing ensures the onion cooks evenly and blends seamlessly into the sauce.
5. 5Prepare the sauce mixture

   

   In a small glass bowl, combine two spoons of light soy sauce, one pump of oyster sauce, one spoon of dark soy sauce, a dash of salt, and half a bowl of clean water. Mix well with a spoon until combined.

   Tip: Mixing the sauce beforehand ensures consistent flavor throughout the entire dish.
6. 6Drain the spaghetti

   

   Once the spaghetti has reached your desired tenderness, use chopsticks to lift the noodles out of the boiling water and transfer them onto a clean white plate.

   Tip: Lifting with chopsticks allows you to drain excess water efficiently.
7. 7Brown the minced beef

   

   Turn on the small electric pot and spread a thin layer of oil. Once the oil is hot, add the minced beef and stir-fry, using a spatula to break it apart until the moisture is gone and the meat is browned.

   Tip: For the best flavor, stir-fry until the meat reaches a slightly scorched state.
8. 8Sauté the onions

   

   Add the diced onions to the pot with the browned beef. Continue to stir-fry until the onions become soft and their aromas blend with the meat.

   Tip: Make sure the onions are well incorporated with the meat for an even flavor base.
9. 9Add the tomatoes

   

   Once the onions are softened, pour in the diced tomatoes. Continue to stir-fry the mixture to begin breaking down the tomatoes into the sauce.

   Tip: Fresh, ripe tomatoes provide the best sweet and sour flavor profile for the sauce.
10. 10Season the sauce

    

    Pour the prepared seasoning sauce—a mix of light soy sauce, oyster sauce, dark soy sauce, salt, and water—directly over the meat and tomatoes. Stir to combine.

    Tip: Use dark soy sauce for that deep, rich color and soy sauce for the savory base.
11. 11Combine pasta and sauce

    

    Once the sauce is boiling, add the pre-cooked spaghetti into the pot. Stir well to ensure every noodle is thoroughly coated in the sauce.

    Tip: Keep the heat on for a moment after adding the pasta to allow some moisture to evaporate and the sauce to thicken.
12. 12Final stir and finish

    

    Continue stirring the spaghetti vigorously in the sauce. Let it simmer slightly so the sauce becomes thick and sticky, then finish by grinding some black pepper over the dish.

    Tip: The thickness of the sauce clinging to the pasta is what makes this dish flavorful.
13. 13Final Seasoning

    

    Once the pasta is fully coated and the sauce has thickened to your liking, turn off the heat. Finish by grinding fresh black pepper over the spaghetti to add a final aromatic touch before serving.

    Tip: Freshly ground black pepper provides a much more vibrant and pungent flavor than pre-ground pepper.

Storage & Reheating

Burn It Off

Frequently Asked Questions