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–+ servings

Best Homemade Meat Sauce

BeefClassicDinnerGarlicHeartyHotOld-FashionedPastaPorkPotluckSaltySauceSavoryStove-Top
Time :2 hours 5 minutes
Yield :18 servings
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Rich homemade spaghetti bolognese in a wooden bowl with fresh basil on top, surrounded by cherry tomatoes, garlic, and peppercorns on a rustic wooden surface.

The Scoop

This meat sauce recipe combines Italian sausage and beef for a rich family reunion favorite.
Combining spicy Italian sausage with lean ground beef, a touch of brown sugar to cut the tomato acid, and that legendary final pat of butter creates an insanely silky sauce that aggressively flexes on anything from a jar.
It's thick, deeply savory, and delivers the kind of rich, high-yield comfort that practically demands a second plate and a full loaf of crusty bread.
Hack it:
Drop a leftover parmesan cheese rind directly into the pot while the sauce simmers to infuse a deep, salty umami richness into the tomato base.
After browning the meat and draining the excess fat, pour in 1/2 cup of dry red wine (like Chianti or Cabernet) and scrape up the browned bits before adding the tomatoes.
Fiery Calabrian Upgrade: Swap standard red pepper flakes for 2 teaspoons of Calabrian chili paste to give the sauce a smoky, complex, and lingering heat.
Skip the 2-hour simmer by searing the meat, adding all ingredients with 1/2 cup of beef broth, and pressure cooking on High for 20 minutes with a natural release.
Leftovers:
Ultimate Lasagna Base: Layer the cold, thickened leftover sauce between sheets of pasta, ricotta, and mozzarella for the most flavorful homemade lasagna of your life.
Cheesy Meatball-Style Sliders: Spoon reheated meat sauce onto toasted Hawaiian rolls, top with a slice of provolone or mozzarella, and broil until bubbling and golden.
Stuffed Spaghetti Squash Boats: Scoop hot leftover sauce into roasted, scraped spaghetti squash halves, top with parmesan, and bake until melted and fragrant.
Baked Stuffed Shells: Mix leftover sauce with a little extra ricotta, stuff inside jumbo cooked pasta shells, cover with marinara and cheese, and bake until bubbly.
 

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion, finely diced
  • 5 cloves garlic, finely minced
  • 1 pound Italian sausage, removed from their casings
  • 1 1/2 pounds lean ground beef
  • 3 cups crushed tomatoes
  • 2 cups tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons brown sugar
  • 1 teaspoons salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 2 teaspoons dried basil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon fennel seeds, optional
  • crushed red peppers flakes, optional, to taste
  • pasta, optional, cooked, for serving
  • crusty bread, optional, for serving
  • butter, optional, for serving

Directions

  • In a large dutch oven on the stove-top, heat the olive oil over medium heat.
  • Once the oil is shimmering, add the onion and garlic, stirring constantly so as not to burn the garlic, until the onions are softened and slightly browned, for about 3-5 minutes.
  • Add the sausage and ground beef, stirring and cooking until the meat is no longer pink, for about 6-8 minutes.
  • Drain the pot of excess liquid.
  • Add the crushed tomatoes and tomato sauce.
  • Pour in the tomato paste, brown sugar, salt, pepper, basil, Italian seasoning, fennel seeds, and red pepper flakes, stirring to combine.
  • Turn the heat to low and let the sauce simmer for 1 1/2-2 hours. The low and slow-cooking of sauce creates a deeper, richer flavor and a thicker texture.
  • Skim the fat off the top of the sauce and stir occasionally during the cooking.
  • Add more seasonings to taste and serve over pasta and alongside crusty bread.
  • For an extra touch of richness and shine, add a pat of butter to each bowl before serving.
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