Description
This homemade Meat Sauce recipe features ground beef with classic Italian flavors, simmered in a rich tomato base with spices and red wine. Perfect for pairing with spaghetti or your favorite pasta, it’s an easy and hearty family dinner option that can be made in bulk and freezes well.
Ingredients
Scale
Sauce
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 lbs ground beef
- Salt and pepper, to taste
- 1 green bell pepper, finely diced
- 3 cloves garlic, minced
- 3/4 cup dry red wine
- 6 oz tomato paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 2 tablespoons sugar
- 28 oz crushed tomatoes
- 14.5 oz diced tomatoes, undrained
- 8 oz tomato sauce
- 2 bay leaves
Seasonings
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 teaspoons mustard powder
- 2 teaspoons salt
- 1.5 teaspoons dried oregano
- 2 pinches red pepper flakes
Instructions
- Heat Oil and Soften Onions: Heat olive oil in a large pot over medium heat. Add the diced onions and cook for 8 minutes, stirring occasionally until softened.
- Cook Ground Beef with Vegetables: Season the ground beef with salt and pepper. Increase heat to medium-high. Add the ground beef to the pot and cook, breaking it apart, for 5 minutes. Add the minced garlic and diced bell peppers and cook for an additional 3 minutes.
- Drain Grease and Add Wine: Drain excess grease from the pot. Pour in the red wine and use a silicone spatula to scrape up any browned bits from the bottom. Cook for 5 to 6 minutes until the liquid reduces and the alcohol smell dissipates.
- Add Seasonings and Tomato Paste: Stir in the dried parsley, basil, mustard powder, salt, oregano, red pepper flakes, tomato paste, Worcestershire sauce, hot sauce, and sugar. Mix well to coat the beef evenly.
- Add Tomatoes and Simmer: Add the crushed tomatoes, diced tomatoes with juice, tomato sauce, and bay leaves. Bring the mixture to a boil, then reduce heat to medium-low and partially cover. Let it simmer gently for 45 minutes, stirring occasionally to prevent sticking and ensure even cooking until the sauce thickens to your desired consistency.
- Serve: Remove bay leaves and serve hot with your choice of pasta and garlic bread with cheese.
Notes
- You can add a combination of ground sausage, pork, or veal with the ground beef for variation.
- Recommended red wines include Cabernet Sauvignon, Merlot, or Pinot Noir; if unavailable, substitute with beef broth and 1 tablespoon red wine vinegar.
- For a creamier sauce, add up to 4 oz softened cream cheese or up to 3/4 cup heavy cream.
- Worcestershire sauce, hot sauce, and mustard powder are flavor enhancers and do not make the sauce spicy; Frank’s hot sauce is preferred.
- This recipe makes about 9.5 cups of sauce, ideal for approximately 3 lbs of pasta.
- Leftover sauce works well with lasagna, baked ravioli, pasta bakes, and stuffed shells.
- Slow cooker option: after step 3, transfer to slow cooker and cook on high for 4 hours or low for 8 hours.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
- Reheat on stove over low heat or microwave. Thaw overnight if frozen.
