Pasta with tomato-based sauce and meat, home recipe
Common food
This is a classic home-style pasta dish where al dente noodles are coated in a savory, meat-enriched tomato sauce. The texture is a satisfying contrast between the firm pasta and the soft, chunky sauce, with a flavor profile that balances the bright acidity of tomatoes with the umami depth of ground meat. Nutritionally, it's a well-rounded meal offering a good source of protein and complex carbohydrates for sustained energy.
Calorie split: 19% protein · 62% carbs · 19% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its comforting, familiar flavors and incredible versatility—it's a canvas for countless variations, from spicy arrabbiata to creamy meat ragù. It holds deep cultural significance as a staple of Italian-American home cooking, often representing family, tradition, and hearty satisfaction.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium, especially with canned tomatoes and processed meats, and the refined carbohydrates in white pasta may cause blood-sugar spikes. To counteract this, choose low-sodium tomatoes, use whole-wheat or legume-based pasta, and balance the meal by loading the sauce with extra vegetables and serving with a side salad.
Key benefits
- Good source of lean protein from the meat component
- Provides complex carbohydrates for energy
- Contains dietary fiber, especially if using whole-grain pasta
- Tomato sauce offers lycopene, an antioxidant linked to heart health
- A versatile base for adding vegetables like spinach or zucchini
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Italian ragù alla bolognese is traditionally served with tagliatelle, not spaghetti, as the flat pasta ribbons better hold the thick, meaty sauce.
Full nutrition (USDA data · scales with serving)
| Water | 71.5 g |
| Energy | 125 kcal |
| Protein | 5.9 g |
| Total lipid (fat) | 2.6 g |
| Carbohydrate, by difference | 19.1 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 61.0 mg |
| Potassium, K | 175 mg |
| Sodium, Na | 199 mg |
| Zinc, Zn | 0.90 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 16.2 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.9 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 44.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 68.0 ug |
| Choline, total | 15.9 mg |
| Vitamin B-12 | 0.24 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 153 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 4968 ug |
| Lutein + zeaxanthin | 78.0 ug |
| Vitamin E (alpha-tocopherol) | 0.98 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.74 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 0.45 g |
| SFA 18:0 | 0.20 g |
| Fatty acids, total monounsaturated | 0.89 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 0.79 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.41 g |
| PUFA 18:2 | 0.35 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 9.0 mg |
FAQ
How can I make the sauce richer without adding more meat?
Sauté finely diced mushrooms or lentils with the meat; they add umami depth and a meaty texture. A tablespoon of tomato paste, caramelized onions, or a splash of red wine during cooking also intensifies the flavor.
Is this dish suitable for meal prep?
Yes, the sauce freezes exceptionally well for up to 3 months. Store cooked pasta separately to prevent it from becoming mushy; reheat the sauce and toss with freshly cooked or reheated pasta.
What's the best way to reheat leftover pasta without it drying out?
Sprinkle a few drops of water over the pasta, cover the dish with a damp paper towel or microwave-safe lid, and reheat in short intervals. Alternatively, reheat the sauce in a pan and toss the cold pasta directly into it to warm through.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.25 kcal/g · 19% calories from protein · 1.6 g fiber · 2.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.14 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.