This homemade Italian meat sauce combines lean ground beef, pork, and a blend of aromatic herbs simmered in a robust tomato base with a splash of Chianti. Perfect for pasta, lasagna, or dipping crusty bread, this sauce is an irresistible comfort food favorite!
Why You’ll Love This Recipe:
Deep, Layered Flavors: A blend of beef, pork, herbs, and wine creates a robust sauce that tastes like it simmered all day.
Versatile: Use it over spaghetti, in lasagna, or even as a dipping sauce for garlic bread.
Make-Ahead Friendly: It freezes beautifully, making it ideal for meal prep or hosting.
Customizable: Adjust spices, sweetness, or heat to your taste preferences.
Key Ingredients:
Ground Beef and Pork: A combination of lean beef and pork gives this sauce its hearty, savory depth.
Red Onion and Garlic: Fresh aromatics build the flavorful base.
Tomato Products: Tomato sauce, paste, and crushed tomatoes ensure a rich, well-rounded tomato flavor.
Chicken Broth: Adds depth and helps create the perfect sauce consistency.
Herbs and Spices: Parsley, oregano, basil, and marjoram blend beautifully with a dash of nutmeg for a warm, earthy finish.
Brown Sugar: Balances the acidity of the tomatoes for a perfectly rounded flavor.
Chianti or Dry Red Wine: Adds a touch of sophistication and enhances the sauce’s depth.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions:
Preparation
Gather Ingredients: Chop the red onion and mince the garlic. Measure out all other ingredients to streamline the cooking process.
Cooking the Meat
Heat the Olive Oil: Heat a swirl of olive oil in a large pot or Dutch oven over medium-high heat.
Sauté the Onion: Cook the chopped red onion for about 5 minutes, stirring occasionally, until translucent and fragrant.
Brown the Meat: Add the ground beef and ground pork. Cook for 8-10 minutes, breaking it apart with a wooden spoon, until fully browned.
Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
Drain Grease: Carefully drain any excess grease from the pot and return the meat mixture to the pot.
Adding Seasonings
Season the Meat: Add parsley, oregano, basil, marjoram, nutmeg, and salt and pepper to taste. Stir to combine and cook for 1 minute to release the flavors.
Combining Tomato Products
Prepare the Tomato Base: In a large bowl, mix tomato sauce, tomato paste, crushed tomatoes, brown sugar, and chicken broth until smooth.
Combine with Meat: Pour the tomato mixture into the pot with the seasoned meat. Stir thoroughly to combine.
Simmering the Sauce
Simmer: 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.
Add Wine: Stir in the Chianti or dry red wine. Simmer for an additional 10-15 minutes to allow the flavors to meld and the alcohol to cook off.
Final Touches
Taste and Adjust: Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or sugar if necessary. If the sauce is too thick, stir in additional chicken broth to reach the desired consistency.
Serve: Serve hot over pasta, as a lasagna base, or with crusty bread. Refrigerate leftovers for up to 3 days or freeze for long-term storage.
Serving Suggestions:
This Italian meat sauce is incredibly versatile. Here are some ideas to serve it:
Classic Spaghetti: Toss the sauce with al dente spaghetti and top with freshly grated Parmesan and parsley.
Lasagna: Use it as a filling layer in your favorite lasagna recipe for an extra-rich dish.
Baked Ziti: Combine with pasta, ricotta, and mozzarella for a cheesy, baked comfort meal.
Meatball Subs: Spoon it over meatballs in toasted hoagie rolls with melted mozzarella.
Dip: Serve as a dipping sauce with garlic knots or breadsticks for an appetizer or snack.
Storage & Meal Prep Tips:
Refrigerator: Store the sauce in an airtight container for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally.
Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Batch Cooking: Double the recipe and freeze half for a quick, homemade meal later.
Variations to Try:
Tailor the sauce to suit your tastes or experiment with these creative twists:
Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce for a spicy variation.
Vegetarian Option: Skip the meat and add diced mushrooms, zucchini, and eggplant for a veggie-packed version.
Cheesy Addition: Stir in a cup of grated Parmesan or Romano cheese for a cheesier sauce.
Slow-Cooked Perfection: Prepare the sauce in a slow cooker and let it simmer on low for 6-8 hours for even deeper flavors.
Lighter Version: Use ground turkey or chicken instead of pork and beef for a leaner alternative.
Conclusion:
This Italian meat sauce is the epitome of hearty, homestyle cooking. With its bold flavors, rich texture, and versatility, it’s destined to become a staple in your recipe collection. Whether you’re preparing a quick weeknight meal or hosting a festive dinner, this sauce will never disappoint.
So, grab your favorite pasta, pour yourself a glass of Chianti, and let this classic sauce bring a taste of Italy to your home. 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.