Description

This rich and hearty meat sauce is the perfect complement to your favorite pasta dishes. Made with ground beef, fresh vegetables, and a blend of Italian seasonings, it simmers slowly to develop deep, robust flavors. Easy to prepare and versatile, this sauce is an ideal choice for family dinners or meal prepping.

Ingredients

Meat Sauce 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

Cook Mode Prevent your screen from going dark

Instructions

Brown and Sauté: Heat olive oil in a large skillet or pot over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks to ensure even cooking. Once beef is browned, add the chopped onion and green bell pepper, cooking them until they soften, about 5-7 minutes. Stir in minced garlic, tomato paste, Italian seasoning, sugar, salt, pepper, and red wine. Cook the mixture until the wine has mostly evaporated, which enhances the flavors and deglazes the pan.
Simmer: Pour in the crushed tomatoes, tomato sauce, and add the bay leaves. Bring the sauce to a boil, then reduce the heat to low. Cover and let it simmer gently for 2 to 3 hours, stirring occasionally to prevent sticking and encourage flavor melding. If the sauce becomes too thick during simmering, thin it out with some beef broth, chicken broth, or reserved pasta water to achieve the desired consistency.
Season and Serve: After simmering, taste the sauce and adjust seasoning with additional salt and pepper if necessary. Remove the bay leaves. Garnish the sauce with fresh chopped parsley. Serve hot over cooked pasta and top with freshly grated Parmesan cheese for a complete, satisfying meal.

Notes

You can substitute ground beef with ground turkey or chicken for a leaner version.
Simmering the sauce slowly allows deep flavors to develop, so avoid rushing this step.
For a spicier sauce, add a pinch of red pepper flakes when sautéing.
Leftover sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Adding a splash of red wine enhances the depth of flavor but can be omitted for a non-alcoholic version.