The Best Meat Sauce
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This is the Best Meat Sauce recipe! Never go back to a store-bought jar again. Once you discover how simple it is to make your own and how much better it tastes, your pasta making world will never be the same! Chop, sauté, simmer, and you’ll be rewarded with incredible, rich, deep, homemade flavors.
The Best Meat Sauce Recipe
I’ve been making my own pasta sauces for years! It’s about time I shared it with all of you. The process is so incredibly easy. When making a pasta sauce, the most important ingredients are the tomato paste, sauce, and crushed tomatoes. Beyond that, it really is up to you how you want it flavored!
Today I’ve included some hearty ground beef, onion and garlic (of course), bell pepper, some red wine, and a variety of herbs. This will give you that classic homemade Italian-restaurant-using-nona’s-recipe vibe. Your kitchen will smell heavenly! The secret? It’s simple, simmer it for a long time, this way you will extract more flavor from the meat and spices.
Why You’ll Love This Meat Sauce
- Brown the meat well. Take the time to cook the ground beef properly and break it up so that it browns evenly. This will make the sauce even more flavorful.
- Let the wine cook off. You must give the red wine time to reduce to almost nothing before adding the other sauce ingredients. Not doing so will result in a sauce that tastes too much of alcohol.
- Season at the end. Taste the meat sauce after it’s done and then add salt if needed. All sauces reduce as they simmer, which means that if you add salt too soon it becomes very salty as it cooks down.
- Ground beef – Lean ground beef. You can use other types of ground meats as well.
- Onion – I find white or yellow onion works best.
- Garlic – Use as much or little as you like.
- Bell pepper – While I used a green bell pepper, you can use any type you have handy, but adding peppers is a nice way to bulk up your sauce and hide some veggies in it.
- Tomato paste – Make sure you have tomato paste. It’s very thick and has a strong tomato flavor which provides extra richness to the sauce.
- Italian seasoning – Make your own or use any combination of your favorite Italian herbs.
- Red wine – I used a Cabernet Sauvignon.
- Crushed tomatoes – Use more tomato sauce if you want it completely smooth or diced tomatoes if you want extra chunks.
- Tomato sauce – Or tomato passata.
- Bay leaves – Dried or fresh.
- Olive oil – Canola, vegetable, grapeseed, sunflower, safflower, or avocado oils will work too.
- Sugar – Use more or less depending on your preference. You don’t want to skip the sugar, there’s a reason it’s added to tomato sauces and that is to cut the acidity of the tomatoes and create a more balanced sauce.
- Parsley – Freshly chopped for garnish.
- Salt & pepper – Season to taste.
Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.
Add the onion and bell pepper and cook for another 3 minutes until the onion softens. Stir in the garlic, tomato paste, Italian seasoning, sugar, salt, pepper, and red wine. Cook for an additional 3 to 5 minutes or until the wine cooked off.
Add the crushed tomatoes, tomato sauce and bay leaves to the pot, stir and bring to a boil. Reduce the heat to a medium-low. Cover the pot and simmer for 2 to 3 hours, stirring occasionally. If your sauce is too thick add some of the beef or chicken broth to thin it out, or even pasta water.
Taste for seasoning and adjust as necessary. Garnish with fresh parsley or basil and serve over pasta and garnished with Parmesan cheese.
- Sauté: Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink. Add the onion and bell pepper and cook for another 3 minutes until the onion softens. Stir in the garlic, tomato paste, Italian seasoning, sugar, salt, pepper, and red wine. Cook for an additional 3 to 5 minutes or until the wine cooked off.
- Cook: Add the meat mixture, along with the rest of the ingredients, to your slow cooker. Mix everything together and cook on low for 6-8 hours or on high for 3-4 hours. Garnish with parsley and serve.
- Sauté: Turn your pressure cooker onto the sauté setting. Add the olive oil and ground beef and cook fully, breaking up as you go. Drain excess grease if needed. Add the onion and bell pepper and cook for another 3 minutes until the onion softens. Stir in the garlic, tomato paste, Italian seasoning, sugar, salt, pepper, and red wine. Cook for an additional 3 to 5 minutes or until the wine cooked off.
- Cook: Add the rest of the ingredients to the pressure cooker and stir well to combine. Secure the lid of your pressure cooker. Cook on high pressure for 10 minutes, then quick release the pressure. Garnish with parsley and serve.
Can I Add Anything Else To My Meat Sauce?
If this sauce is supposed to help you clean some ingredients out of your pantry and/or fridge, there are lots of different ingredients you can use to bulk it up. Some of these include:
- Fresh herbs
- Carrots
- Celery
- Peas
- Spinach
- Beans
- Mushrooms
- Ground sausage
- Bacon
What Type Of Wine Should I Use?
When using wine to cook with, go for a dry variety. I know some people will say just go for the cheapest bottle you can find, but I suggest using a type of wine that you would drink. Varieties that work best for cooking are Pinot Noir, Cabernet Sauvignon, Zinfandel, and Merlot.
Add a splash to the sauce, and a splash to your glass! Cooking is always so much fun with a (moderate, of course) glass of wine in hand.
What To Make With Your Meat Sauce
Of course, this loaded sauce is perfect over a bed of spaghetti or even some steamed rice. If you have some sauce leftover and you want to get creative with it, use it to make:
- Easy Beef Lasagna
- Lasagna Dip
- Lasagna Roll Ups
- Stuffed Manicotti
- Stuffed Shells
- Five Cheese Ziti al Forno
You can make giant batch of this incredible, easy sauce and use it in a variety of meals throughout the week. You can even serve it up all on its own with some good homemade bread to scoop it up!
Storage
Once fully cooled down to room temperature, transfer leftovers to an airtight container. They will last in the fridge for 3-4 days. You can reheat in the microwave, stirring the sauce every 30 seconds or so.
You can also reheat in a saucepan over medium heat. Add a splash of broth (any type) or water to the saucepan if you find the sauce is drying out as it reheats. Stir often so that the sauce reheats evenly.
Freezing
Your homemade meat sauce will last 4-6 months frozen. Make sure it’s fully cooled down to room temperature before transferring to an airtight container and storing in the freezer.
I find it’s best to let the sauce thaw overnight in the fridge before reheating. Once thawed, reheat using one of the methods described in the section above. Otherwise, you can reheat straight from the freezer in the microwave. Keep a close eye on it and stir it often to evenly reheat the sauce.
Other Delicious Recipes To Try
- Marinara Sauce
- Beef Ragu
- Baked Spaghetti Casserole
- Spaghetti Bolognese
- One Pot Spicy Pork Ragu with Orzo
- Skillet Lasagna
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The Best Meat Sauce
Ingredients
- 2 tablespoons olive oil
- 1½ pounds ground beef
- 1 large onion (chopped)
- 1 medium green bell pepper (chopped)
- 5 cloves garlic (minced)
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- ¾ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ¼ cup red wine
- 28 ounces crushed tomatoes (1 can)
- 2 cups tomato sauce
- 2 bay leaves
- ¼ cup fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.
- Add the onion and bell pepper and cook for another 3 minutes until the onion softens. Stir in the garlic, tomato paste, Italian seasoning, sugar, salt, pepper, and red wine. Cook for an additional 3 to 5 minutes or until the wine cooked off.
- Add the crushed tomatoes, tomato sauce and bay leaves to the pot, stir and bring to a boil. Reduce the heat to a medium-low. Cover the pot and simmer for 2 to 3 hours, stirring occasionally. If your sauce is too thick add some of the beef or chicken broth to thin it out, or even pasta water.
- Taste for seasoning and adjust as necessary. Garnish with fresh parsley or basil and serve over pasta and garnished with Parmesan cheese.
Equipment
Video
Notes
- If you find that your meat sauce is too thick, feel free to add a bit of beef or chicken broth to it to thin it out to your desired consistency.
- Nutritional information does not include pasta or parmesan cheese.
- Once fully cooled down to room temperature, transfer leftovers to an airtight container. They will last in the fridge for 3-4 days. You can reheat in the microwave, stirring the sauce every 30 seconds or so.
- Your homemade meat sauce will last 4-6 months frozen. Make sure it’s fully cooled down to room temperature before transferring to an airtight container and storing in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is the best meat sauce I’ve ever made. I used ground turkey once and it was just as good as using ground beef. I highly recommend this recipe. Thank you Joanna for sharing your wonderful recipes.
I have been looking for a ragu-styled loaded spaghetti sauce for ages and this looks incredible! If I were to include the recommended vegetables add-ins (carrots, celery, spinach, beans, and mushrooms) to the sauce, when should I add them during the process?
It really depends on the veggies, most of them you can add with the onions in the beginning but if you’re adding spinach or kale I would add them at the end.
I vow to never buy jar red sauce again. This was just too easy and so much better. I pretty much followed the recipe except I didn’t have red wine. Instead, I used white wine because I had a bottle open. I researched it as an appropriate substitution as you’re still getting the acidity. Seasoning and herbs were spot on for me and I will make again for sure.
So glad you liked it!
How much pasta goes with this sauce? 1-2 boxes? Thanks
1 pound of pasta if you want to be generous with the sauce.
The sauce is delicious and easy to make.
This sauce is delicious. Really, one of the best meat sauces I’ve ever made. I used grassfed beef that was 93% lean. Followed the recipe exactly — but I didn’t have three hours to simmer. Sauce was on the stove for probably an hour and 15 minutes total.
That’s amazing, so glad you loved this recipe! Yes, that sauce is so good, we can’t have enough of it 😀
Do you drain the grease after browning the beef?
I did not. If you want to drain a bit of it, feel free!
This recipe was fantastic, it is sure to be in regular rotation in our house!
I’m so glad you liked it!
This was a bit bland after I simmered for an hour and half. Added another tablespoon of Italian seasoning. Besides that, really good stuff! I added mushrooms and finely diced carrots as well.
Glad you enjoyed it!
This sauce recipe is a go-to several times a month. It makes my leftover ingredients all dressed up. Use spinach (almost always), leftover Costco rotisserie subbed for ground beef (at times), sliced Italian sausage vs ground beef w/sauce dumped on a hoagie with mozzarella cheese (favorite with teens/college kids. Love all of Jo’s recipes! p.s….Jo is right about the sugar, don’t forget it. Oh would have thought 🙂
So happy to hear this! 🙂
A really great meat sauce! Thanks Jo!
The directions say ‘if the sauce is too thick, add some of the beef or chicken broth’.. Broth is not an ingredient, is it? Well, unless its too thick i mean. Thank you. Just checking before i try it.
Yeah, it’s not an ingredient in the list, use it only if you need it. 🙂
Is a 4.2 rating a good rating? Did no one leave comment? I sooo want to try this recipe. It sounds amazing.
This is a brand new recipe! We’ve had a few readers leave a star rating but no written comments yet. Yes I’d say 4.2/5 is good.
Lovely red sauce