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Veggie and Meat Spaghetti (with Vegan option)

Easy Veggie and Meat Spaghetti is quick to make in just 30 minutes on the stove and only 6 steps. This classic Italian dinner is a great way to get dinner on the table in very little time. The sauce can also be made vegan by eliminating the meat.

Why I love this recipe

This easy recipe is a great way to get extra vegetables into your family meals. We serve ours with homemade garlic bread or these homemade breadsticks.

Veggie and Meat Spaghetti (with Vegan option) in a bowl.
Veggie and Meat Spaghetti (with Vegan option)

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

uncooked spaghetti noodles

olive oil

yellow onion

green bell pepper

jarred minced garlic

lean ground beef

canned diced tomatoes

marinara sauce

dried oregano

dried basil

salt

sugar

balsamic vinegar

Substitutions

You can use spaghetti sauce instead of marinara sauce.

Try using fresh basil and oregano instead of dried.

Try using other pasta shapes instead of spaghetti.

Equipment used for this recipe

How to make Veggie and Meat Spaghetti

Step 1 – On a cutting board, dice the onion and green bell peppers.

Step 2 – In a large Dutch oven over medium heat, cook the oil, onions, green peppers, garlic, and ground meat until the meat is browned.

ground beef, onion, and green pepper cooking in a pan.

Step 3 – Stir in the tomatoes, marinara sauce, oregano, basil, salt, sugar, and balsamic vinegar. Bring to a simmer over medium heat. Cover and cook for 20 minutes.

veggie and meat spaghetti sauce cooking in a pan.

Step 4 – When the sauce starts to simmer, In another large saucepan cook the spaghetti noodles according to the package directions, then drain in a colander.

Step 5 – Remove the sauce from the heat and add additional salt and pepper if desired.

Step 6 – Serve the sauce over the pasta or mix them together. Top with Parmesan cheese if desired.

Veggie and Meat Spaghetti (with Vegan option) in a bowl.
Veggie and Meat Spaghetti (with Vegan option)

Pro Tips

To make this a vegan spaghetti, omit the meat and choose your favorite vegan pasta. You can also use a vegan meat substitute.

Store leftovers in an airtight container in the fridge for 4-5 days. Store in a freezer-safe container and freeze for up to 3 months.

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Yield: 4 Servings

Veggie and Meat Spaghetti (with Vegan option)

Veggie and Meat Spaghetti (with Vegan option) in a bowl.

Easy Veggie and Meat Spaghetti is quick to make in just 30 minutes on the stove and only 6 steps. This classic Italian dinner is a great way to get dinner on the table in very little time. The sauce can also be made vegan by eliminating the meat.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 8 ounces of uncooked spaghetti noodles
  • 1 Tablespoon olive oil
  • 1 small yellow onion
  • 1 small green bell pepper
  • 2 teaspoons jarred minced garlic
  • 1/2 pound lean ground beef
  • 14 ounce can of diced tomatoes
  • 1 1/2 cups marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 Tablespoon sugar
  • 2 teaspoons balsamic vinegar
  • Optional – Parmesan cheese for topping

Instructions

  1. On a cutting board, dice the onion and green bell peppers.
  2. In a Dutch oven pot over medium heat, cook the oil, onions, green peppers, garlic, and ground beef until the meat is browned.
  3. Stir in the tomatoes, marinara sauce, oregano, basil, salt, sugar, and balsamic vinegar. Bring to a simmer over medium heat. Cover and cook for 20 minutes.
  4. When the sauce starts to simmer, in another large saucepan, cook the spaghetti noodles according to the package directions, then drain in a colander.
  5. Remove the sauce from the heat and add additional salt and pepper if desired.
  6. Serve the sauce over the pasta or mix them together. Top with Parmesan cheese if desired.

Notes

  • To make this a vegan spaghetti, omit the meat and choose your favorite vegan pasta. You can also use a vegan meat substitute.
  • Store leftovers in an airtight container in the fridge for 4-5 days. Store in a freezer-safe container and freeze for up to 3 months.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 517Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 889mgCarbohydrates: 69gFiber: 7gSugar: 13gProtein: 28g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you make this recipe?

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Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

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