Cheesy Spaghetti with Tomato Meat Sauce Step-by-step instructions

Before you start

Before starting, bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 1 cup of pasta water before draining, in case the sauce needs loosening later.

Measure out all the seasonings and have the shredded mozzarella ready. Set a large skillet over medium-high heat so it's hot when the oil goes in. The whole dish comes together quickly, so having everything prepped ensures a smooth flow.

Instructions

Sear and Simmer

1. 1Sear Tomatoes and Beef
   Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the whole vine tomatoes and ground beef. Cook, breaking up the beef with a wooden spoon, until the beef is browned and the tomatoes begin to soften and release their juices, about 3 minutes. Season with salt, black pepper, garlic powder, and sweet paprika. Stir to coat everything evenly. Cover the skillet with a lid and cook for 5 minutes, until the tomatoes are very soft and the sauce is bubbling.
   Look for The beef is browned and the tomatoes are collapsing into a saucy base.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a wide skillet so the tomatoes and beef sear rather than steam.
2. 2Season and Simmer
   After covering, let the mixture simmer gently. The tomatoes will break down further, creating a chunky sauce. Stir once or twice to help the tomatoes release their liquid and blend with the seasoned beef. Continue cooking until the beef is fully cooked through and reaches an internal temperature of 160°F (71°C).
   Look for The sauce is thick and aromatic, with the tomatoes mostly broken down.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce looks dry, add a splash of pasta water.

The oil is shimmering, and the tomatoes and beef are sizzling in the skillet. The beef is browning and breaking into crumbles, while the tomatoes begin to soften and release their juices.

After seasoning and covering, the mixture bubbles gently, and the aroma of garlic and paprika fills the kitchen. The sauce should be thick and chunky, with the beef fully cooked and the tomatoes collapsed.

Melt and Toss

3. 3Melt Mozzarella into the Sauce
   Uncover the skillet. Scatter the shredded mozzarella cheese into the bubbling center of the sauce. Let it sit for a few seconds until it begins to melt, then stir gently to create gooey ribbons of cheese throughout the sauce. The cheese should be fully melted and glossy, not clumpy.
   Look for The cheese melts into long, stretchy strands as you stir.
   Tip Keep the heat on medium so the cheese melts smoothly without separating.
4. 4Add the Spaghetti
   Add the boiled al dente spaghetti to the skillet. Use tongs to toss the spaghetti with the sauce and melted cheese, coating every strand evenly. Continue tossing for 1 to 2 minutes until the pasta is well coated and the sauce clings to the noodles.
   Look for The spaghetti is evenly coated with the cheesy red sauce.
   Tip If the pasta seems dry, add a spoonful of reserved pasta water.

The mozzarella is scattered into the bubbling sauce and begins to melt into long, gooey ribbons. As you stir, the cheese strands stretch and blend into the tomato mixture, turning it glossy and creamy. The spaghetti goes in and is tossed with tongs, coating every strand with the cheesy sauce. The pasta should look evenly dressed, with no dry spots.

Twirl and Finish

5. 5Twirl and Serve
   Using chef tongs, twirl a generous forkful of the spaghetti into a neat nest and place it into a ceramic bowl. Repeat with the remaining pasta. Garnish with fresh basil leaves and serve immediately with extra grated Parmesan on the side.
   Look for The spaghetti twirls hold their shape and the cheese pulls in long strands.
   Tip Twirl the pasta directly from the skillet for the best presentation.

Using tongs, twirl a forkful of spaghetti into a neat nest and place it in a bowl. The cheese pulls in long, elastic strands as you lift the pasta. Fresh basil leaves add a bright green contrast, and the dish is ready to serve immediately. The sauce should be clinging to the pasta, with a rich, savory aroma and a glossy sheen.

Common mistakes

One common mistake is overcrowding the skillet, which steams the tomatoes and beef instead of searing them. Use a wide pan and give the ingredients room. Another is adding the mozzarella too early; let the sauce bubble first so the cheese melts evenly.

If the sauce becomes too thick, loosen it with a splash of reserved pasta water. Finally, don't overcook the spaghetti—it will continue to cook as it tosses with the hot sauce, so keep it al dente.

How to tell it’s done

The dish is done when the ground beef is fully cooked through and has reached an internal temperature of 160°F (71°C), the tomatoes have broken down into a chunky sauce, and the mozzarella is completely melted and glossy.

The spaghetti should be well coated and tender but still have a slight bite. The sauce should cling to the pasta rather than pooling at the bottom of the skillet. Taste and adjust seasoning with salt and pepper before serving.

• Ground meat: 160°F (71°C) in the thickest part