Homemade Italian Meat Sauce

This classic meat sauce is my go-to for busy weeknights and casual family dinners. Packed with rich Italian flavors, it turns simple pantry ingredients plus ground beef into a hearty sauce that’s perfect for serving over spaghetti or your favorite pasta. The hour of simmering time is mostly hands off and rewards you with a comforting meal that everyone at the table happily devours.

I first made this meat sauce when my oldest started asking for “real spaghetti like at restaurants.” After the first pot, we stopped buying jars at the store for good.

Ingredients

• Olive oil: quality extra virgin oil gives richness and helps soften the onions and aromatics
• Yellow onion: look for firm and fragrant onions for a sweet flavor base
• Ground beef: use fresh ground beef with good marbling for best texture I prefer an 80 20 blend but leaner beef works too
• Salt and pepper: essential for seasoning the meat
• Green bell pepper: adds a subtle sweetness and color choose one that feels heavy for its size
• Garlic: adds robust flavor and aroma always start with fresh cloves not jarred
• Dry red wine: deepens the sauce’s flavor I like cabernet or merlot but beef broth works as a swap in a pinch
• Tomato paste: for thickness and concentrated tomato depth opt for double concentrated if available
• Worcestershire sauce and hot sauce: both kick up savory notes without obvious heat Frank’s is my favorite hot sauce here
• Sugar: just a bit balances acidity of tomatoes
• Crushed tomatoes, diced tomatoes, tomato sauce: layers of tomatoes add body and brightness always use quality brands with rich flavor
• Bay leaves: for a peppery herbal note dried leaves are fine but remove them before serving
• Parsley, basil, mustard powder, salt, oregano and red pepper flakes: a combination of these dried herbs and spices brings true Italian character to your sauce

Step-by-Step Instructions

Soften the Aromatics:

Start by heating olive oil in a big heavy pot over medium heat Add the diced onions and let them cook slowly for about eight minutes stir occasionally until opaque and golden This draws out a natural sweetness that forms the flavor base

Brown the Meat:

Season your ground beef with salt and pepper Raise the heat to medium high Add the beef to the pot breaking it into small pieces with a spatula Sauté for about five minutes until all the pink is gone

Add Garlic and Peppers:

Once the beef has browned stir in minced garlic and finely diced green bell pepper Let everything cook for three more minutes The garlic should smell fragrant and the peppers start to soften

Deglaze with Wine:

Pour in the red wine and use your spatula to scrape any browned bits from the bottom of the pot Let it simmer for five to six minutes so the liquid reduces and the alcohol cooks off leaving only depth of flavor

Season and Thicken:

Go in with all your dried seasonings tomato paste Worcestershire sauce hot sauce and sugar Stir everything well to coat the meat evenly This is where the sauce’s backbone builds

Add Tomatoes and Bay Leaves:

Pour in the crushed tomatoes diced tomatoes with their juices tomato sauce and bay leaves Stir thoroughly Increase the heat and bring everything to a boil

Simmer Low and Slow:

Lower the heat to medium low Cover the pot partway to let steam escape Simmer for forty five minutes stirring every so often so nothing sticks on the bottom The longer the simmer the deeper the flavors

Serve Up:

Once the sauce is thick and rich select and remove the bay leaves Pour the meat sauce over hot cooked spaghetti or your favorite pasta I always serve it with plenty of garlic bread to catch every drop

Pin

The secret star in this sauce is the tomato paste It gives an intense tomato punch I love adding a bit extra and I remember my grandmother letting me lick the spoon after she stirred it in The smell always brings me back

Storage Tips

Let leftover sauce cool fully before transferring to an airtight container Refrigerate for up to three days If you make a double batch freeze half for effortless weeknight meals It thaws quickly just reheat gently in a saucepan

Ingredient Substitutions

Feel free to swap some or all of the ground beef for ground pork veal or sausage For a lighter version use lean turkey or chicken For a wine free version beef broth plus a spoonful of red wine vinegar delivers depth

Serving Suggestions

This sauce shines with spaghetti linguine or rigatoni Try spooning it over baked potatoes or layering into lasagna rolls Kids go wild for it on garlic toast too Add a sprinkle of parmesan and torn basil to finish

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Cultural Context

Meat sauce or ragù traces its roots to Italy where every family has their own take My favorite part about this recipe is how it marries American weeknight ease with Italian comfort It is a true staple and a memory maker in my home

Recipe FAQs

→ What type of meat works best for this sauce?

Ground beef is traditional, but you can use a combination of beef with sausage, pork, or veal for added richness and depth.

→ Can the red wine be substituted?

Yes, substitute with equal parts beef broth and a splash of red wine vinegar to maintain flavor complexity.

→ How can I make the sauce creamier?

Stir in cream cheese or heavy cream toward the end of simmering for a richer, smoother texture.

→ Is this sauce suitable for freezing?

Absolutely. Let it cool, then store in airtight containers and freeze for up to three months. Thaw before reheating.

→ What pasta pairs best with this sauce?

Spaghetti, rigatoni, or any sturdy pasta shapes work beautifully, as they catch and hold the savory sauce well.

→ Can this be made in a slow cooker?

Yes. Sauté aromatics and meat first, then transfer to a slow cooker with remaining ingredients. Cook on low for 8 hours or high for 4.