Easy Italian Meat Sauce Recipe

What is Meat Sauce?

Meat sauce is a hearty, tomato-based pasta sauce made with ground meat, aromatics, tomatoes, and seasonings. It is commonly served over spaghetti, tossed with ravioli, layered into lasagna, or spooned over baked pasta.

Bolognese is a different style of meat sauce that is typically richer and more meat-forward, with a base of onion, carrot, and celery. Traditional Bolognese often includes milk or cream and uses less tomato than a classic spaghetti meat sauce. This recipe is a quick, tomato-forward Italian meat sauce made with ground beef, Italian sausage, and a splash of wine for depth.

Ingredients for Meat Sauce

• Olive oil – Helps brown the meat and sauté the aromatics. Substitute with avocado oil or another neutral cooking oil.
• Lean ground beef – Creates the hearty base of this sauce. Use ground turkey or ground chicken for a lighter option.
• Sweet Italian sausage – Adds seasoning, richness, and a little extra something you cannot get from beef alone. Use hot Italian sausage for heat, or use more ground beef if you prefer.
• Sweet onion and garlic – Build the savory flavor base. Yellow onion works just as well, and jarred minced garlic is fine in a pinch.
• Tomato paste – Adds concentrated tomato flavor and helps thicken the sauce. Let it cook until it darkens slightly for the best flavor.
• Italian seasoning and onion powder – Italian Seasoning gives the sauce its classic Italian-style flavor. Add a pinch of red pepper flakes if you like a little heat.
• Dry white wine – Deglazes the pan and adds brightness. Substitute with chicken or beef broth plus 1 teaspoon balsamic vinegar.
• Crushed tomatoes and tomato sauce – Create a sauce that is both hearty and smooth. Use your favorite good-quality canned tomatoes.
• Worcestershire sauce – Adds a subtle savory depth without making the sauce taste like Worcestershire.
• Granulated sugar – Balances the acidity of the tomatoes. Start with less if preferred, then adjust after simmering.
• Salt and pepper – Season at the end since sausage and canned tomatoes vary in saltiness.

How to Make Meat Sauce

1. Brown the beef – Heat the olive oil in a Dutch oven or large saucepan over medium-high heat. Add the ground beef, break it into small pieces, and cook until no longer pink. Transfer to a bowl.
2. Cook the sausage – Add the sausage to the pot and cook, breaking it into crumbles, until browned and cooked through. Transfer it to the bowl with the beef.
3. Sauté the aromatics – Add the onion to the pot and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds to 1 minute.
4. Build the flavor – Stir in the tomato paste and cook until it darkens slightly and smells rich and toasty. Add the Italian seasoning, onion powder, and wine. Scrape up the browned bits from the bottom of the pot and simmer until the wine has reduced by about half.
5. Simmer the sauce – Stir in the crushed tomatoes, tomato sauce, Worcestershire sauce, sugar, ground beef, and sausage. Bring to a gentle boil, then reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally.
6. Finish and serve – Season with salt and pepper to taste. The sauce is ready when it is thickened slightly, the flavors taste blended, and the meat is tender. Serve with your favorite pasta.

Storage, Freezing and Reheating

• To store – Cool the meat sauce completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
• To freeze – Portion cooled sauce into freezer-safe containers or freezer bags, leaving a little room for expansion. Freeze for up to 3 months.
• To thaw – Defrost overnight in the refrigerator for best results.
• To reheat – Warm the sauce in a saucepan over low heat, stirring occasionally, until hot. Add a splash of water or broth if it has thickened too much. Individual portions can also be reheated in the microwave.