SPAGHETTI SAUCE >> Darian's famous recipe!

Nov 17, 2020
Healthy Spaghetti Meat Sauce

Wednesday nights meant spaghetti and meat sauce in our house growing up. I have no clue why Wednesdays, but without fail, every Wednesday night my mom and I would work together in the kitchen to cook this delicious sauce. 

This spaghetti sauce doesn't call for anything extraordinary. In fact, it's pretty basic! I think it's partially the simplicity that makes it so good!

I really can't take all the credit for it as it was a team effort. My mom and I would experiment with different herbs, spices, and amounts of tomato sauce until we got it just right. This sauce was #1 on my request list when I was younger and I still request it when I go home to visit!

This meals feeds my soul but also fuels my body with a balance of voluminous vegetables, protein from the lean beef, a base of fibre-filled carbs, and parmesan cheese for fat. The comfort and nostalgia of this classic spaghetti sauce recipe makes it a favourite to prepare and share with others! I hope you enjoy it as much as I do!



Nutrition Facts are for the sauce alone. We recommend serving it over a base of lentil pasta, regular pasta, spaghetti squash, or zucchini noodles and topped with fresh grated parmesan!  Search "Vitality Nutrition - Darian's Spaghetti Sauce" to log in your MyFitnessPal.


  • 2 pounds (908g) extra lean ground beef 
  • 2 cloves garlic
  • 1 (150g) onion, diced
  • 1 (150g) bell pepper, diced
  • 1 cup (100g) mushroom, diced
  • 2 tablespoons dried basil
  • 2 tablespoon dried oregano
  • salt and pepper
  • 2 cans (398ml can) tomato sauce 
  • 1-2 Tbsp chili flakes (optional for added heat!)


  1. Cook the extra lean ground beef in a large sauce pan on medium-high heat,
  2. While the beef is cooking dice the garlic, onion, bell pepper, and mushrooms
  3. When the beef is cooked through, add the garlic, onions, and bell pepper cooking until the onions are translucent. Once the peppers and onions are cooked, add the mushrooms.
  4. Season the mixture dried oregano, basil, and a generous pinch of both salt and pepper.
  5. When the mushrooms have softened, add the two cans of tomato sauce.
  6. Let the mixture cook on low for 15-20 minutes before serving
  7. Enjoy served over lentil pasta, spaghetti squash, zucchini noodles, or regular pasta! In the photos, we used a red lentil spaghetti found at Costco or Sobeys. We love topping the mixture with freshly grated parmesan and fresh basil!
  8. Store in an air-tight container to enjoy throughout the week or freeze the leftovers and thaw for a quick meal when you need it!


If you follow the F4 Formula we use in our group programs and 1:1 coaching, this recipe provides:

  • PROTEIN: extra lean ground beef
  • FIBRE-FILLED CARB: if served on lentil pasta 
  • FAT: some from the extra lean ground beef + extra parmesan to serve!
  • VOLUME: onions, bell pepper, and mushrooms. Plus extra volume if served with zucchini noodles or spaghetti squash!
  • FREEBIES: oregano, garlic, and basil


Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation!



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