Go Back

Meat Sauce

A rich, savory meat sauce with ground beef, tomatoes, and aromatic herbs that transforms simple pasta into a hearty, satisfying meal perfect for busy weeknights or family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Sauce
Cuisine: Italian American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1.5 pounds ground beef 80/20 blend
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional
  • 2 tablespoons tomato paste
  • 1 can 28 ounces crushed tomatoes
  • 1 can 14 ounces diced tomatoes
  • 1/2 cup beef broth
  • 1 bay leaf
  • 1 teaspoon sugar
  • 2 tablespoons fresh basil chopped (for finishing)

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Dice the onion finely and mince the garlic so they cook evenly and distribute throughout the sauce.
  2. Heat olive oil in your large pot over medium heat, then add the diced onion and cook for 5 minutes until softened and translucent.
  3. Add the minced garlic and cook for another 1 minute until fragrant but not browned.
  4. Add the ground beef to the pot, breaking it up with your wooden spoon into small crumbles. Cook for 8 to 10 minutes until the meat is completely browned with no pink remaining.
  5. Sprinkle in the salt, pepper, oregano, basil, and red pepper flakes, stirring to coat the meat evenly.
  6. Add the tomato paste and cook for 2 minutes, stirring constantly, to caramelize the paste.
  7. Pour in the crushed tomatoes, diced tomatoes, and beef broth, stirring to combine everything thoroughly.
  8. Drop in the bay leaf and sprinkle the sugar over the top, then stir again to ensure the sugar dissolves.
  9. Increase the heat to medium-high and bring the sauce to a gentle boil, stirring occasionally to prevent sticking.
  10. Once it reaches a boil, immediately reduce the heat to low so the sauce barely bubbles.
  11. Let the sauce simmer uncovered for 45 to 50 minutes, stirring every 10 minutes to prevent the bottom from burning. The sauce will thicken and the flavors will concentrate.
  12. Remove the bay leaf and taste the sauce, adjusting salt and pepper as needed.
  13. Stir in the fresh basil just before serving for a bright, herbal note.

Notes

Let your sauce simmer low and slow for the full 45 minutes minimum for deep, complex flavors. This sauce freezes beautifully for up to 3 months and tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Don't drain the fat after browning the beef if using 80/20 ground meat, as it adds flavor and helps achieve a silky texture.