This Italian meat sauce is a hearty mix of lean ground beef and pork with fresh herbs, cooked and cooked in a luxurious tomato base and a splash of Chianti. Ideal for pasta, lasagna, or crusty bread for dunking, this sauce is a classic comfort food favorite!
Why You’ll Love This Recipe:
Deep, Layered Flavors: The mix of beef, pork, herbs and wine creates a bolognese-strain sauce that tastes like it’s simmered all day.
Multipurpose: Cloy it over spaghetti, layer in lasagna, use it as a dipping sauce to garlic bread.
Make-Ahead Friendly: It freezes beautifully, so it’s great for meal prep or for entertaining.
Customizability: Not everyone likes the same things; you can increase spiciness, sweetness, or heat, according to your taste.
Key Ingredients:
Ground Beef and Pork: Lean beef and pork provide the hearty, savory depth of this sauce.
Red Onion and Garlic: This time, the first layer of flavor comes from fresh aromatic vegetables, smashed.
Tomato Products: Tomato sauce, paste and crushed tomatoes all add a deep, balanced tomato flavor.
Chicken Broth: Adds richness and helps achieve that perfect sauce consistency.
Herbs and Spices: Parsley, oregano, basil and marjoram are in harmony, with a slight dusting of nutmeg for a warm, earthy finish.
Brown Sugar: Balances the acidity from the tomatoes for well-rounded flavor.
Chianti or Dry Red Wine (elevates, enriching sauce’s flavor)
You can find the full amounts (ingredients + amounts + instructions) in the recipe card at the bottom of the page
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Instructions:
Preparation
Prep: Chop a red onion, mince some garlic. Measure out all the other ingredients to keep the cooking process streamlined.
Cooking the Meat
Make the Heat: In a big pot or Dutch oven, pour in a swirl of olive oil and place over medium-high heat.
Stir in the Onion: Add the red onion in and sauté for 5 minutes, cooking occasionally, until translucent and fragrant.
Brown the Meat: Add the ground beef and the ground pork. Using a wooden spoon, break the meat into pieces and cook 8 to 10 minutes, or until all of it is browned.
Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute.
Drain Greasy: Take care of any excess grease from the pot and return the meat mixture to the pot.
Adding Seasonings
You’re going to season the meat: Add parsley, oregano, basil, marjoram, nutmeg, and salt and pepper to taste. Stir to combine and cook for 1 minute, until fragrant.
Combining Tomato Products
Make the Tomato Base: In a large bowl, combine tomato sauce, tomato paste, crushed tomatoes, brown sugar, and chicken broth until smooth.
Mix With Meat: Stir the tomato mixture into the pot with the meat, along with the seasoned meat. Stir thoroughly to combine.
Simmering the Sauce
Simmer: Reduce heat to medium or medium-low and bring the sauce to a very gentle simmer. Lower the heat to the lowest setting possible, cover the pot partially, and simmer for 30 minutes, stirring occasionally.
Add Wine: Pour in the Chianti or dry red wine and stir. Cover; simmer 10 to 15 minutes, to meld and to cook out the alcohol.
Final Touches
Taste the sauce and season as needed. A little extra salt, pepper or sugar, to taste. If the sauce is too thick, thin it gradually, stirring in a little more chicken broth until you reach the consistency you like.
Serving the Sauce
Serve hot on top of freshly cooked pasta, layer into a favorite lasagna recipe, or just enjoy it with some crusty bread. And leftovers can go in the refrigerator for three days, or the freezer for longer storage.
Serving Suggestions
This traditional Italian meat sauce is a very versatile sauce that goes well with many dishes. To turn it into an easy, comforting meal, just toss it with al dente spaghetti, then sprinkle with freshly grated Parmesan cheese and chopped parsley.
Lasagna: Use it as a filling layer in your favorite lasagna recipe for an extra-rich dish.
Baked Ziti: Toss with pasta, ricotta and mozzarella for a gooey, baked comfort dish.
Meatball Subs: Spoon it over meatballs in toasted hoagie rolls with melted mozzarella.
Dip: Use as a dipping sauce for garlic knots or breadsticks as an appetizer or snack.
Storage & Meal Prep Tips:
Storage: The sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, set on the stovetop over low heat and stir from time to time.
Freezer: Divide into freezer-safe containers or bags, then freeze for up to 3 months. Defrost in the fridge overnight, then reheat.
Batch Cooking: Make twice the recipe and keep half in the fridge for an easy, homemade dinner down the road.
Variations to Try:
Make the sauce your own, or check out these inventive turns:
Or make it spicy: Add crushed red pepper flakes or a splash of hot sauce for a spicy version.
Vegetarian Option: Replace the meat with diced mushrooms, and add zucchini and eggplant for an extra vegetable-packed version.
For a more cheesy sauce: Mix in a cup of grated Parmesan or Romano cheese.
Set it and Forget it: If you are using a slow cooker, you can make the sauce and then cook on low for 6-8 hours for even greater flavors.
Quick: Use ground turkey or chicken in place of the pork and beef.
Conclusion:
This Italian meat sauce is a definition of heartiness, homestyle cooking. Its strong flavor, creamy texture and versatility make it a next-level staple to keep in your recipe rotation. When you’re making a fast weeknight dinner or something more celebratory, you can’t go wrong with this sauce.
So take your favorite pasta, pour yourself a glass of Chianti, and let this old school sauce take up residence in both your home and your heart. Mangia!
Italian Meat Sauce: A Rich, Hearty Classic
Ingredients
- 1.5 lbs lean ground beef
- 1 lb ground pork not sausage
- olive oil a good swirl
- 1 red onion chopped
- 2 tsp minced garlic
- 1 15 oz can tomato sauce
- 1 12 oz can tomato paste
- 2 28 oz cans crushed tomatoes I prefer Contadina
- 4 cups chicken broth
- 4 tsp dried parsley
- 4 tsp dried oregano
- 2 tsp dried basil
- 2 tsp dried marjoram
- 2 dashes ground nutmeg
- 1/4 cup brown sugar
- 1/2 cup Chianti or good dry red wine
- salt and pepper to taste
Instructions
- Chop the red onion and mince the garlic. Measure out all other ingredients to streamline the cooking process.
- Heat a swirl of olive oil in a large pot over medium-high heat. Sauté the chopped red onion for 5 minutes until translucent. Add the ground beef and ground pork, cooking for 8-10 minutes until browned. Stir in the minced garlic and cook for 1 minute until fragrant. Drain excess grease.
- Add parsley, oregano, basil, marjoram, nutmeg, and salt and pepper to the meat mixture. Stir to combine and cook for 1 minute to release the flavors.
- In a bowl, mix tomato sauce, tomato paste, crushed tomatoes, brown sugar, and chicken broth. Pour the mixture into the pot with the seasoned meat and stir thoroughly.
- Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to low, partially cover the pot, and simmer for 30 minutes, stirring occasionally. Stir in the Chianti or red wine and simmer for 10-15 minutes to meld the flavors.
- Taste the sauce and adjust seasoning if needed. Add more salt, pepper, or sugar if desired. If the sauce is too thick, add chicken broth to reach the desired consistency. Serve hot over pasta or with crusty bread.