A rich, hearty meat sauce with a creamy ricotta finish—made fast with jarred sauce.

Why You’ll Love It

This weeknight spaghetti is quick, cozy, and seriously satisfying. We’re using a jar of sauce, but upgrading it with savory ground meat, onions, Worcestershire, a touch of brown sugar, and a generous scoop of ricotta cheese for extra richness. It’s perfect with spaghetti—or use the sauce for lasagna too!

Just Enough Sauce, Just Enough Ease

A gentle spaghetti recipe for the days you need something warm and familiar. Ground beef, jarred sauce, and ricotta come together with quiet, simple ease.

Ingredients:

• 8 oz spaghetti (or pasta of your choice)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 lb ground beef (or Italian sausage, or ground turkey)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 jar (24 oz) spaghetti sauce
• 1 cup ricotta cheese
• Salt, to taste
• Grated Parmesan, for serving

Optional Add-ins:

• Sliced mushrooms
• Diced bell peppers
• Chopped fresh tomatoes
• Red pepper flakes
• Fresh basil or parsley, for garnish

Instructions:

1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti (or your chosen pasta) according to package directions until al dente. Drain and set aside.

2. Sauté the vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and any optional veggies like mushrooms, bell peppers, or tomatoes. Cook for 3–5 minutes until soft and fragrant.

3. Brown the meat:
Add the ground beef (or sausage/turkey) to the pot. Cook until it’s fully browned, breaking it up into crumbles with a spoon or spatula.

4. Add flavor:
Stir in the Worcestershire sauce and brown sugar. Let it cook for 1 more minute so everything gets a little caramelized and flavorful.

5. Stir in the sauce and ricotta:
Pour in the jar of spaghetti sauce and add the ricotta cheese. Mix everything together and let it simmer for 5–10 minutes so the flavors blend and the sauce thickens slightly.

6. Combine with pasta:
Add the cooked pasta into the sauce and toss to coat everything evenly. If it feels too thick, you can add a splash of pasta water to loosen it up.

7. Serve and garnish:
Plate your spaghetti and top with freshly grated Parmesan and chopped herbs if you like. Serve warm and cozy!

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one, which many cooks love for brand reputation and long-term reliability.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave with a splash of water or extra sauce to loosen.

Notes:

• Ricotta adds a creamy, comforting texture—use the full cup for richness, or adjust to taste.
• Brown sugar softens the acidity of the tomato sauce, just like white sugar, but with a deeper, warmer flavor that brings extra richness to meat sauces.
• This sauce works beautifully in baked pasta dishes like lasagna or ziti.
• Add red pepper flakes if you like a touch of heat.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs