This rich and flavorful meat sauce is a cherished recipe passed down from my father-in-law, making it a staple in our home. It’s a beloved dish that everyone raves about, and for good reason—it’s thick, satisfying, and brimming with flavor. The combination of ground beef, veal, and pork creates a robust texture, while the traditional herbs and seasonings elevate it to a new level of deliciousness. Perfect for a comforting Sunday dinner, this sauce is guaranteed to warm your heart and home!
Essential Ingredients for Flavorful Meat Sauce
This homemade spaghetti meat sauce recipe is built on foundational ingredients that contribute to its incredible depth of flavor:
- Meat Medley: This sauce utilizes a blend of ground beef, ground pork, and ground veal. This trio of meats is sometimes marketed as “meatloaf mix” in stores. Alternatively, you can swap the pork for ground Italian sausage for a delightful twist. The balance of flavors from these meats is what makes this sauce so extraordinary.
- Aromatics: Onions and garlic are classic flavor builders in any sauce, forming the base of this hearty dish. Their savory notes enhance the overall taste, making each bite more aromatic and inviting.
- Basil: Dried basil is the star herb in this sauce, infusing it with a fresh, earthy taste. While I recommend using dried basil for its concentrated flavor, feel free to incorporate fresh basil during the summer months when it’s abundant in gardens. A sprinkle of oregano or other traditional herbs can also be added for variety.
- Red Wine: A splash of red wine adds richness and complexity to the sauce. I typically use whatever red wine is on hand, such as cabernet sauvignon or pinot noir. If you prefer not to use wine, you can easily omit it without sacrificing flavor.
- Crushed Tomatoes: Crushed tomatoes bring a fresh, tangy flavor to the sauce. They’re thicker than typical tomato sauce but smoother than diced tomatoes, making them ideal for a hearty sauce.
- Tomato Puree: This ingredient thickens the sauce without overpowering it, providing a luscious texture and body that enhances the overall dish.
Understanding Meat Sauce vs. Bolognese
Many people confuse meat sauce with bolognese due to their similar chunky texture. However, the differences lie in their preparation and ingredients. Bolognese sauce starts with a base of carrots, celery, and onions, offering a sweeter flavor profile. It typically uses less tomato and incorporates beef broth and dairy, resulting in a creamy consistency. This meat sauce, in contrast, focuses on the meat and tomatoes, creating a robust, hearty sauce that stands on its own.
Tips for the Best Meat Sauce
To ensure your homemade spaghetti sauce reaches its full potential, consider the following tips:
- Choose Quality Tomatoes: My father-in-law insists on using Tuttorosso crushed tomatoes and tomato puree for their thick consistency and rich flavor. If this brand isn’t available, opt for your favorite brand, but be aware that some crushed tomatoes can be watery. If that’s the case, you can add a small can of tomato paste to thicken the sauce.
- Make it Meatless: If you’re looking for a vegetarian option, simply omit the meat and follow the recipe as directed. This meatless sauce is equally flavorful and can be used in dishes like baked ziti.
- Enhance the Flavor: Feel free to experiment with additional herbs or even add a pinch of red pepper flakes for a subtle kick.
- Long Simmering: The key to deep flavor is a long, low simmer. Allow the sauce to cook for at least 2 to 3 hours, stirring occasionally to meld the flavors beautifully.
- Storage Tips: Once your sauce has cooled to room temperature, store it in an airtight container in the refrigerator for up to four days.
- Freezing Instructions: This sauce freezes exceptionally well! Once cooled and stored in an airtight container, it can be kept in the freezer for up to three months. Simply thaw it overnight in the refrigerator before reheating on low heat in a saucepan.
Meat Sauce Recipe
Total Time: 3 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 3 hours
Ingredients
- 2 tablespoons olive oil
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons dried basil
- Salt and pepper, to taste
- ½ cup (120 ml) red wine (optional)
- 2 (28-ounce) cans crushed tomatoes
- 1 (28-ounce) can tomato puree
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the ground beef, pork, and veal. Cook, breaking it up with a wooden spoon, until the meat is browned.
- Add the chopped onion and minced garlic to the pot. Sauté until the onions are translucent, about 7 to 10 minutes. Stir in the dried basil and season with salt and pepper to taste.
- Pour in the red wine and let it simmer for about 1 minute until mostly evaporated.
- Lower the heat and add the crushed tomatoes and tomato puree, stirring to combine. Cover the pot slightly ajar and let it simmer on low for 2 to 3 hours, stirring occasionally.
Nutritional Information (per ½ quart)
- Calories: 877 kcal
- Carbohydrates: 70 g
- Protein: 58 g
- Fat: 42 g
- Saturated Fat: 12 g
- Cholesterol: 163 mg
- Sodium: 944 mg
- Potassium: 3685 mg
- Fiber: 17 g
- Sugar: 37 g
- Vitamin A: 2525 IU
- Vitamin C: 80.9 mg
- Calcium: 390 mg
- Iron: 19.8 mg