There’s nothing quite like a bowl of rich, hearty spaghetti to bring warmth and comfort to any meal. This dish is deeply rooted in flavors that simmer to perfection.
It blends aromatic herbs, slow-cooked tomatoes, and tender meat into a sauce that clings beautifully to every strand of pasta and is a true example of soul food, delivering deep, savory flavors in every bite.
The Secret to a Rich & Flavorful Sauce
The foundation of this dish starts with carefully selected ingredients, each adding depth and complexity to the sauce. Slow-simmered fresh tomatoes provide a vibrant base, while shallots and garlic infuse the dish with a rich aroma.
A touch of crushed red pepper adds just the right amount of heat without overpowering the flavors.
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To create an even more robust taste, high-quality beef stock is incorporated, enhancing the sauce’s richness. Meanwhile, the addition of Pecorino Romano cheese melts into the mixture, giving it a velvety texture and an irresistible depth of flavor.
Perfecting the Meat for Maximum Taste
Browning the ground beef properly is key to achieving a deeply savory profile. Cooking it at the right temperature ensures a caramelized crust, locking in juices and intensifying the overall taste.
Oregano, black pepper, and a dash of garlic powder enhance the meat’s natural flavors, making it an integral part of the dish.
One unique touch to this recipe is the use of soy sauce, which brings an umami element that elevates the entire dish. This unexpected ingredient blends seamlessly into the sauce, providing a subtle richness that complements the traditional flavors of the dish.
Achieving the Ideal Pasta Texture
Cooking spaghetti to the perfect al dente texture ensures it holds up well to the sauce. The pasta should be cooked in salted boiling water and drained while retaining some of the pasta water.
Adding a few tablespoons of this starchy liquid to the sauce allows it to bind to the pasta more effectively, creating a cohesive dish where every strand is coated with rich, savory goodness.
Once the pasta is combined with the sauce, it should be allowed to sit for a moment, letting the flavors fully absorb into each bite. The final result is a dish that tastes even better as the ingredients meld together.
Customizing the Dish for Different Preferences
This dish is incredibly versatile, allowing for easy modifications to suit different tastes. Here are a few simple ways to personalize it:
- Make it vegetarian: Replace the ground beef with sautéed mushrooms or a plant-based meat alternative.
- Boost the spice level: Add extra crushed red pepper flakes or a splash of hot sauce for a fiery kick.
- Use different cheeses: Swap Pecorino Romano for Parmesan or even a sharp aged cheddar for a twist.
- Experiment with herbs: Fresh basil or parsley can be added at the end for a bright, herby finish.
Serving Suggestions for the Perfect Meal
This soul food-inspired spaghetti is best served with simple yet flavorful side dishes. A crisp green salad dressed with a light vinaigrette balances the richness of the sauce.
Warm, crusty garlic bread is perfect for soaking up every last bit of the flavorful sauce.
For a complete meal, pairing this dish with a glass of red wine, such as a medium-bodied Merlot or Chianti, complements the deep, savory flavors beautifully. A refreshing fruit-infused sparkling water also makes a great non-alcoholic option.
A Dish That Brings People Together
Spaghetti has a way of turning any meal into a special occasion. Every bite is packed with flavor, making it a timeless favorite that satisfies on every level.
This recipe captures everything that makes a plate of spaghetti unforgettable—bold flavors, tender pasta, and a rich, homemade sauce that leaves a lasting impression. It’s the kind of dish that brings comfort and joy, making every meal feel like a celebration.
Soul Food Spaghetti Recipe
Ingredients
For the Sauce:
- 3 tbsp extra-virgin olive oil divided
- 4 shallots diced
- 5 cloves garlic minced
- 2 bay leaves
- 2 tsp kosher salt divided (adjust to taste)
- 1 tsp freshly ground black pepper divided (adjust to taste)
- ¼ tsp crushed red pepper flakes
- 6 cups chopped fresh tomatoes
- 1¼ tsp chopped fresh thyme
- 1 lb ground beef
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 cup grated Pecorino Romano cheese
- 3 cups beef stock
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp soy sauce
For the Pasta:
- 1 10-oz box spaghetti
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced shallots and cook until they become soft and translucent, about 4 to 5 minutes. Stir in the minced garlic and bay leaves, then season with ½ teaspoon of salt, ½ teaspoon of black pepper, and the crushed red pepper flakes. Let the flavors meld together, cooking for about 2 minutes.
- Blend Tomatoes: While the aromatics cook, blend the fresh tomatoes until smooth, working in batches if necessary. Pour the blended tomatoes into the pot, followed by the chopped thyme. Reduce heat to a gentle simmer.
- Prepare the Meat: In a separate skillet over medium-high heat, add the remaining olive oil along with the ground beef. Sprinkle in the garlic powder, dried oregano, and another ½ teaspoon of salt and black pepper. Cook while stirring, breaking up the meat into crumbles, until browned, about 5 to 7 minutes. Drain any excess grease, then return the cooked beef to the pan. Stir in the Pecorino Romano cheese and cook for another minute.
- Combine Ingredients: Transfer the beef mixture to the pot with the tomato sauce. Pour in the beef stock and stir in the tomato paste. Scrape up any bits from the bottom of the pan and mix well. Bring everything to a boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes.
- Final Seasoning: Stir in the remaining salt and black pepper, followed by the sugar and soy sauce. Let the sauce cook on low heat for an additional hour, stirring occasionally to let the flavors fully develop.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Before draining, reserve about 3 tablespoons of the pasta water, then drain the rest.
- Finish and Serve: Stir the reserved pasta water into the sauce to help bind it together. Remove the bay leaves, then toss the spaghetti into the sauce, coating each strand with the rich, meaty mixture. Serve hot and enjoy your soul-satisfying spaghetti!
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.