The Ultimate Meat Sauce Recipe
This meat sauce recipe creates a cohesive, velvety ragu that tastes like it simmered for hours but is ready in just 45 minutes. It is the perfect balance of savory beef, sweet tomatoes, and aromatic vegetables.
Equipment
- Large Dutch Oven or Heavy Pot
- Wooden Spoon
Ingredients
The Meat
- 1 tbsp olive oil
- 1 lb ground beef (85/15) room temperature
- 0.5 lb Italian pork sausage optional but recommended
The Aromatics & Sauce
- 1 medium onion finely diced
- 1 medium carrot finely diced
- 1 stalk celery finely diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 0.5 cup dry red wine Cabernet or Chianti
- 28 oz San Marzano tomatoes whole peeled, crushed by hand
- 1 cup beef broth
- 1 tsp dried oregano
- 0.5 cup whole milk optional expert tip for creaminess
- 1 tbsp butter to finish
- Fresh basil chopped, for garnish
Instructions
- The Sear: Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef (and sausage if using). Let it sit undisturbed for 2–3 minutes to develop a dark brown crust. Break it up with a wooden spoon, then remove meat with a slotted spoon and set aside, keeping the fat in the pot.
- The Aromatics: Lower heat to medium. Add onions, carrots, and celery to the hot fat. Sauté for 6–8 minutes until softened. Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes until it turns a rusty red color.
- The Simmer: Deglaze the pan with red wine, scraping up the brown bits. Let reduce by half. (Optional: Add 1/2 cup milk here for creaminess). Return the meat to the pot. Add crushed tomatoes, beef broth, oregano, salt, and pepper. Bring to a bubble, reduce heat to low, cover slightly, and simmer for 30-45 minutes.
- Finishing Touches: Taste the sauce. If acidic, stir in the tablespoon of butter. Stir in fresh chopped basil just before serving. Serve over Rigatoni or Penne.
Notes
Storage: Store in the fridge for up to 4 days or freeze flat in bags for up to 3 months.
Pro Tip: If you have a Parmesan rind, add it during the simmer phase for extra richness.