Can I make this meat sauce ahead of time?

Yes, this sauce is ideal for making in advance. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave.

What can I substitute for red wine in the recipe?

If you prefer not to cook with wine, use an equal amount of beef broth combined with 1 tablespoon of red wine vinegar for a similar depth of flavor.

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey, chicken, or a combination of meats like pork and sausage also work well and offer different flavor profiles and leaner options.

Meat Sauce - Superb Recipe

Description

This hearty Meat Sauce is a quick and satisfying classic that combines ground beef, tomatoes, aromatic vegetables, and Italian herbs for a rich, savory dish perfect for busy weeknights or make-ahead meals.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
2 pounds ground beef
Salt and pepper, to taste
1 green bell pepper, finely diced
3 cloves garlic, minced
¾ cup dry red wine (or substitute)
6 oz tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
2 tablespoons sugar
28 oz crushed tomatoes
14.5 oz diced tomatoes, undrained
8 oz tomato sauce
2 bay leaves
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons mustard powder
2 teaspoons salt
1.5 teaspoons dried oregano
2 pinches red pepper flakes

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Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat and add the diced onion. Let it cook for about 8 minutes, stirring occasionally, until soft and fragrant.
Brown the Beef: Season the ground beef with salt and pepper and add it to the pot. Increase the heat to medium-high and cook, breaking it up with a spoon, until fully browned and no longer pink, about 5 minutes.
Add Flavor and Veggies: Stir in the green bell pepper and garlic and continue to cook for 3 more minutes, just until the pepper softens slightly and the garlic becomes aromatic.
Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up the flavorful bits stuck to the bottom. Let the wine simmer for 5 to 6 minutes until most of the liquid has reduced and the alcohol smell has cooked off.
Build the Base: Add the tomato paste, Worcestershire sauce, hot sauce, sugar, and all the seasonings. Stir well to coat the meat evenly with the spices and paste.
Add Tomatoes and Simmer: Pour in the crushed tomatoes, diced tomatoes with their juices, tomato sauce, and bay leaves. Stir everything together and bring the sauce to a boil, then reduce to a simmer.
Slow Simmer for Flavor: Partially cover the pot and simmer over medium-low heat for 45 minutes. Stir occasionally to prevent sticking and allow the flavors to meld and the sauce to thicken.
Final Touches: Discard the bay leaves before serving. Taste and adjust seasonings or thickness if needed. Serve hot over your favorite pasta with a side of garlic bread.

Notes

You can swap beef for a blend of ground sausage, veal, or turkey for added complexity or a leaner option.
If you don’t have red wine, beef broth with a splash of vinegar is a good substitute.
For extra richness, stir in a bit of cream or a spoonful of softened cream cheese at the end.
This sauce freezes exceptionally well, so double the batch if you want easy weeknight meals ready to go.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 11g
Sodium: 970mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 18g
Fiber: 4g
Protein: 24g
Cholesterol: 59mg