Classic Spaghetti with Meat Sauce

Spaghetti with meat sauce/meatballs has always been one of my favorite things, and I just don’t think I make it as often as I should. This recipe is pretty classic and basic for the most part. Back when I was in college, my grandma taught me how to make spaghetti for the first time, and I couldn’t believe how easy it was. If you are looking for something easy, fairly quick, and that everyone will love, definitely go for some kind of classic spaghetti dish. It’s pretty hard to mess it up.

Classic Spaghetti with Meat Sauce

I don’t know about you, but this cold winter weather is making me crave carbs like a mad woman. So, since I’m all about balance, and not depriving myself of said carbs (I would just be angry), I’ve lightened the recipe up a bit by using ground turkey and a homemade spaghetti sauce. And of course GF noodles, duh. Oh, and I threw some baby spinach into the sauce and wilted it. I mean, there aren’t many meals that I can go without adding some sort in green in there. I just can’t help myself.

Classic Spaghetti with Meat Sauce


Classic Spaghetti with Meat Sauce

Spaghetti or chili, those are usually my go-to comfort meals, especially during the winter. What is your go-to comfort meal?

Classic Spaghetti with Meat Sauce

Yield: Serves 6-8


  • 1 lb. gluten-free spaghetti noodles
  • 2 lb. ground turkey
  • 2-3 cups sliced mushrooms
  • 2 large handfuls baby spinach leaves
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 (28 oz.) can crushed tomatoes
  • 1 (15 oz.) can crushed tomatoes
  • 1/4 cup parmesan cheese (I used vegan parmesan)+ more for sprinkling when served
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • parsley for garnish


  1. Bring a large pot of water to a boil for the pasta and cook according to package instructions.
  2. Preheat a large skillet to medium-high heat, add the oil and ground turkey. Use a wooden spoon to break up the meat, and stir occasionally until meat is almost cooked through, about 8 minutes.
  3. To the meat, add the onion, mushrooms and garlic. Stir occasionally until the vegetables are softened and the mushrooms and turkey are browned, about 5-7 minutes.
  4. Add both cans of tomatoes, salt, pepper, basil, oregano and parmesan. Turn the heat to medium-low, give it a stir, then cover and let simmer for 10-15 minutes.
  5. Add the spinach to the sauce and stir to wilt, then add the sauce to a large bowl along with the pasta and toss to combine the noodles and sauce together.
  6. Serve with an extra sprinkle of parmesan and parsley.

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