Description
A rich and flavorful homemade meat sauce, simmered to perfection. Perfect over pasta, polenta, or mashed potatoes.
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 Italian sausage, casings removed
- 1/2 cup dry red wine (such as Chianti or Cabernet Sauvignon)
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 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
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Increase the heat to medium-high. 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. Drain off any excess grease.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes, allowing the alcohol to evaporate.
- Stir in the crushed tomatoes, tomato sauce, and tomato paste.
- Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), and bay leaf.
- Stir in the sugar.
- Season with salt and freshly ground black pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 1 1/2 hours, or up to 3 hours. Stir occasionally to prevent sticking.
- After the sauce has simmered for at least 1 1/2 hours, remove the bay leaf. Give the sauce a taste and adjust the seasoning as needed.
- If the sauce is too thick, you can add a little water or beef broth to thin it out. If it’s too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
- Serve the meat sauce over your favorite pasta. Garnish with chopped fresh parsley and grated Parmesan cheese.
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 to the sauce during the simmering process.
- Vegetable Additions: You can add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini. Add 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.
- Herb Variations: Experiment with different herbs, such as fresh rosemary or sage. Add them during the simmering process.
- Wine Alternatives: If you don’t have red wine, you can use beef broth or chicken broth instead.
- Slow Cooker Method: This meat sauce can also be made in a slow cooker. Brown the meat and vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing for Later: This sauce freezes beautifully! Make sure to cool it completely before freezing in an airtight container or freezer bag. When you’re ready to use it, thaw it overnight in the refrigerator or in the microwave.
- Vegetarian Option: Omit the meat and add a can of lentils or chickpeas. You can also add more vegetables, such as mushrooms, eggplant, or zucchini. Use vegetable broth instead of beef broth.
- Tomato Quality: Use high-quality canned tomatoes, such as San Marzano tomatoes.
- Simmering Time: Don’t skimp on the simmering time! The longer the sauce simmers, the more the flavors will meld together and develop.
- Adjusting Acidity: If your sauce tastes too acidic, you can add a pinch more sugar or a small pat of butter.
- Fresh Herbs: If you have fresh herbs on hand, add them during the last 30 minutes of simmering.
- Make Ahead: This meat sauce is a great make-ahead dish. You can make it a day or two in advance and store it in the refrigerator. The flavors will actually improve as it sits! Just reheat it gently before serving.
- Serving Suggestions: Serve with garlic bread and a medium-bodied red wine, such as Chianti or Cabernet Sauvignon.
- Prep Time: 20 minutes
- Cook Time: 90 minutes