Spaghetti night is a classic for family dinners, and when a birthday celebration came around, spaghetti was the requested dish! Eager to cook, especially since it’s not a regular request in my household due to a certain someone’s preference for pizza sauce over red sauces, I jumped at the chance. I turned to the trusted Pioneer Woman Meat Sauce recipe, making just a few tweaks, and it was a hit. Plus, I got to witness firsthand the amazing heat-retention of cast iron cookware. My Le Creuset, packed away in its Pyrex container, stayed incredibly hot even an hour after cooking, and reheated to a simmer in minutes. Transporting a nearly full two-quart pan of sauce in a cooler on the highway was a bit nerve-wracking, but it arrived safely with minimal spillage.
Close-up of Pioneer Woman's Spaghetti Meat Sauce in a cast iron pot
You can find the original Pioneer Woman Meat Sauce recipe over on her blog, but here are the simple ingredient adjustments I made for this delicious batch. I followed Ree Drummond’s cooking instructions. Note that the ingredient list below is already halved from the original recipe.
- 2.5 pounds 90/10 Ground Beef (drained after browning)
- 1.5 Tablespoons Olive Oil
- 1 Large Yellow Onion, Diced
- 1 Green Bell Pepper, Seeded and Diced
- 3 cloves Garlic, Minced
- 1/2 cup Low Sodium Beef Broth
- 1 can (28 Ounce) Crushed Tomatoes
- 1 can (14 Ounce) Diced Tomatoes
- 1 can (6-ounce) Tomato Paste
- Instead of 1 jar Store-bought Marinara Sauce: 1 can of Tomato Sauce
- 1/2 teaspoon Ground Oregano
- 1/2 teaspoon Ground Thyme
- 2 Bay Leaves
- 1 Tablespoon Sugar
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Crushed Red Pepper (optional)
- 1.5 Tablespoons Parsley Flakes (I actually used 3 Tablespoons)
- 1/4 cup Grated Parmesan Cheese (optional)
Pioneer Woman's Meat Sauce ingredients in separate bowls
Give this Pioneer Woman Meat Sauce recipe a try for your next family spaghetti dinner – it’s sure to be a crowd-pleaser!
