Homemade Meat Sauce
This classic Italian-American Meat Sauce can easily be made at home and ready within an hour! Thick and rich, this sauce can be paired with any pasta shape you desire! It has the best blend of classic Italian flavors and comes together quickly. It's also perfect in baked pasta!
Ingredients
- 1 lb ground beef 80-20 fat
- 1 lb ground sausage hot or sweet
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 tbsp Worcestershire sauce
- ½ cup red wine
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 tsp dried Italian seasoning
- 28 oz can tomato puree
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- ½ cup grated parmesan cheese
- 2 tbsp chopped fresh parsley plus more for garnish
- 15 basil leaves chopped
Instructions
Stovetop
- In a large saucepot or Dutch oven, heat the olive oil over medium-high heat. Add in the ground meat and brown until no longer pink, about 10-15 minutes. Drain the meat, then return to the pot.
- Add in the onions and garlic. Cook until the onions are translucent, about 5 minutes. Pour in the Worcestershire sauce and red wine. Allow the wine to reduce until about 1/4 cup remains, about 3 minutes. Season with salt, pepper, garlic powder, and Italian seasoning.
- Add in the tomato puree, crushed tomatoes, and tomato paste. Stir in the parmesan, basil, and parsley. Bring to a boil then reduce to a simmer over medium-low heat. Cover and simmer for 1 to 2 hours or until the sauce has thickened.
- Toss in your favorite pasta and serve with extra parsley and parmesan cheese.
Slow Cooker
- In a large skillet, heat the olive oil over medium-high heat. Add in the ground meat and brown until no longer pink, about 10-15 minutes. Drain the meat, then return to the skillet.
- Add in the onions and garlic. Cook until the onions are translucent, about 5 minutes. Pour in the Worcestershire sauce and red wine. Allow the wine to reduce until about 1/4 cup remains, about 3 minutes. Season with salt, pepper, garlic powder, and Italian seasoning.
- Transfer to the slow cooker, then stir in the remaining ingredients. Cover with the lid then cook on low for 6-8 hours, or high for 3-4 hours.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: Allow the sauce to cool completely. Transfer the sauce to a freezer-safe container or ziploc bag, then freeze for up to 3 months. Thaw overnight in the fridge, then heat it up using a saucepot or a microwave.
- You can use ground pork instead of sausage, or even ground veal. Otherwise, you can use 2 pounds of ground beef, 2 pounds of ground sausage, or 2 pounds of meatloaf mix, which contains ground beef, ground pork, and ground veal.
- Add in some veggies such as green bell peppers or mushrooms. You can also wilt down some spinach during the last 5 minutes of cooking.
- Substitute the crushed tomatoes with fire-roasted crushed tomatoes.
- Add 3/4 to 1 cup of heavy cream or 4 oz of cream cheese to make a creamy meat sauce.