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Homemade Meat Sauce: The Ultimate Recipe Guide

A rich and flavorful homemade meat sauce, simmered for hours to develop a deep, complex taste. Perfect for pasta, lasagna, or any dish that needs a hearty, savory sauce.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20 blend recommended)
  • 1 pound ground Italian sausage (sweet or hot, your preference)
  • 1/2 cup dry red wine (such as Chianti or Cabernet Sauvignon)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (28 ounce) can tomato puree
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1 bay leaf
  • 1 tablespoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes.
  2. Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant.
  3. Brown the Ground Beef and Sausage: Add the ground beef and Italian sausage to the pot. Use a wooden spoon to break the meat into smaller pieces. Cook, stirring frequently, until the meat is browned all over.
  4. Drain Excess Fat: Once the meat is browned, carefully drain off any excess fat from the pot.
  5. Deglaze the Pot: Pour in the dry red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  6. Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato puree, tomato sauce, and tomato paste. Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), bay leaf, and sugar. Season with salt and freshly ground black pepper to taste.
  7. Simmer, Simmer, Simmer: Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or even longer if you have the time. Stir occasionally to prevent sticking.
  8. Adjust Seasoning: After the sauce has simmered for a while, taste it and adjust the seasoning as needed.
  9. Remove Bay Leaf: Before serving, remove the bay leaf.
  10. Serve: Serve the meat sauce over your favorite pasta. Garnish with chopped fresh parsley and grated Parmesan cheese.
  11. Store: Leftover meat sauce can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.

Notes

  • Meat Variations: Feel free to experiment with different types of meat. Ground turkey, ground pork, or even a combination of meats can be used. You can also add browned Italian sausage links, sliced into smaller pieces.
  • Vegetable Variations: Add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini. Sauté them along with the onions, carrots, and celery.
  • Spice it Up: If you like a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
  • Add Herbs: Fresh herbs, such as rosemary or sage, can also be added to the sauce. Add them during the last hour of simmering.
  • Wine Alternatives: If you don’t have red wine, you can substitute it with beef broth or chicken broth.
  • Slow Cooker Option: This recipe can also be made in a slow cooker. Brown the meat and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Instant Pot Option: For a quicker version, you can use an Instant Pot. Brown the meat and sauté the vegetables using the sauté function. Then, add the remaining ingredients and cook on high pressure for 20 minutes, followed by a natural pressure release for 10 minutes.
  • Make it Vegetarian: For a vegetarian version, omit the meat and add lentils or mushrooms for a hearty texture.
  • Sweetness Adjustment: The amount of sugar can be adjusted to your preference. Some people prefer a sweeter sauce, while others prefer a more savory one.
  • Acid Adjustment: If the sauce tastes too acidic, you can add a pinch of baking soda to neutralize the acidity. Be careful not to add too much, as it can affect the flavor.