Description
This rich and flavorful meat sauce recipe is perfect for a hearty pasta dinner. Slow-simmered for hours to develop deep, savory flavors, it combines ground beef, fresh vegetables, herbs, and a blend of tomato products for a classic Italian-style sauce that’s perfect over spaghetti or any pasta of your choice.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds ground beef
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups tomato sauce
- 2 bay leaves
- ¼ cup fresh parsley, chopped
Instructions
- Brown and Sauté: Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and break it up as it cooks, browning it evenly. Once the beef is browned, add the chopped onion and green bell pepper, cooking until they soften. Stir in the minced garlic, tomato paste, Italian seasoning, sugar, salt, black pepper, and red wine. Continue cooking until the wine has evaporated.
- Simmer: Add the crushed tomatoes, tomato sauce, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 2 to 3 hours. Stir the sauce occasionally to prevent sticking. If the sauce thickens too much, thin it with beef broth, chicken broth, or reserved pasta water as needed.
- Season and Serve: After simmering, taste the sauce and adjust the seasoning if necessary. Remove and discard the bay leaves. Garnish the sauce with fresh chopped parsley, then serve it hot over your favorite pasta, topped with grated Parmesan cheese if desired.
Notes
- Simmering the sauce slowly for several hours enhances the flavors for a richer taste.
- You can substitute ground beef with ground turkey or a blend of beef and pork for a different flavor profile.
- For a thicker sauce, allow it to simmer uncovered during the last 30 minutes.
- To reduce acidity, add a pinch more sugar or a small carrot finely grated into the sauce.
- Leftover sauce stores well in the refrigerator for up to 4 days or freezes for up to 3 months.
- Pair this sauce with spaghetti, penne, or any pasta shapes that hold sauce well.
