Perfect Ground Beef for Spaghetti
Learn how to break up ground beef for spaghetti to achieve perfectly crumbled, evenly cooked meat that blends beautifully with your pasta sauce.
Equipment
- Skillet
- Spatula or Wooden Spoon
- Potato Masher (Optional)
- Colander or Fine-Mesh Strainer
- Paper Towels
Ingredients
Ground Beef
- 1 lb ground beef (80/20 lean-to-fat ratio) Use fresh or properly thawed beef
Seasoning
- 1 tsp salt To taste
- 1/2 tsp black pepper To taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning Optional, for added flavor
Cooking Oil (if needed)
- 1 tbsp olive oil or vegetable oil For lean ground beef
Instructions
- Preheat a wide, heavy-bottomed skillet over medium heat for 1-2 minutes.
- If using lean ground beef, add 1 tablespoon of oil to the skillet to prevent sticking.
- Add the ground beef in chunks to the skillet. Allow it to sit undisturbed for 1-2 minutes to begin browning.
- Using a spatula or wooden spoon, break the beef into smaller pieces and stir every 1-2 minutes.
- Continue breaking up the beef and cooking until no pink remains, about 6-8 minutes.
- For a finer texture, use a potato masher to further crumble the beef.
- Drain excess grease by transferring the cooked beef to a colander lined with paper towels.
- Return drained beef to the skillet, season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Stir well and incorporate into your spaghetti sauce.
Notes
For extra flavor, sauté diced onions and minced garlic before adding the ground beef.