Homemade Italian Meat Sauce (Print)
Hearty meat sauce made with ground beef, tomatoes, and Italian seasonings for robust flavor.
# Ingredients:
→ Sauce
01 -
2 tablespoons olive oil
02 -
1 large yellow onion, diced
03 -
900 grams ground beef
04 -
Salt and freshly ground black pepper, to taste
05 -
1 green bell pepper, finely diced
06 -
3 cloves garlic, minced
07 -
180 millilitres dry red wine
08 -
170 grams tomato paste
09 -
2 teaspoons Worcestershire sauce
10 -
2 teaspoons hot sauce
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2 tablespoons granulated sugar
12 -
800 grams crushed tomatoes
13 -
410 grams diced tomatoes, with juice
14 -
230 grams tomato sauce
15 -
2 bay leaves
→ Seasonings
16 -
2 teaspoons dried parsley
17 -
2 teaspoons dried basil
18 -
2 teaspoons mustard powder
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2 teaspoons salt
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1.5 teaspoons dried oregano
21 -
2 pinches red pepper flakes
# Steps:
01 -
Heat olive oil over medium heat in a large pot. Add diced onion and cook for 8 minutes, stirring occasionally, until softened.
02 -
Season ground beef with salt and pepper. Increase heat to medium-high. Add beef to the pot and brown, breaking it up, for 5 minutes. Add bell pepper and minced garlic, cooking for an additional 3 minutes until fragrant.
03 -
Drain excess fat from the pot. Pour in the red wine, scraping up any browned bits from the bottom with a silicone spatula. Cook for 5–6 minutes, until most liquid evaporates and alcohol aroma dissipates.
04 -
Stir in tomato paste, Worcestershire sauce, hot sauce, sugar, dried parsley, dried basil, mustard powder, salt, oregano, and red pepper flakes. Mix well to coat meat evenly with seasonings.
05 -
Add crushed tomatoes, diced tomatoes with their juice, tomato sauce, and bay leaves to the pot. Bring sauce to a gentle boil, then reduce heat to low. Partially cover and simmer for 45 minutes, stirring occasionally, until desired thickness and a rich consistency are reached.
06 -
Remove bay leaves before serving. Serve hot over preferred cooked pasta or use in baked pasta dishes.
# Additional Notes:
01 -
A mix of ground sausage, pork, or veal can be combined with beef for enhanced flavour depth.
02 -
Substitute red wine with equal beef broth and a tablespoon of red wine vinegar if needed.
03 -
For a silkier texture, fold in up to 110 grams cream cheese or 180 millilitres heavy cream during the final simmer.
04 -
Portion sauce for freezing; it maintains quality for up to 3 months when properly stored.
05 -
Slow cooker method: after sautéing aromatics and browning beef, transfer mixture to the slow cooker with remaining ingredients. Cook on high for 4 hours or low for 8 hours.
06 -
This yield covers approximately 1.35 kilograms dry pasta.