Homemade Meat Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
3 ½ quarts
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Calories
877 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Meat Sauce
Description
The Homemade Meat Sauce starts by browning a mix of beef, pork, and veal, then cooking it together with finely chopped onions and minced garlic until aromatic. Dried basil, salt, and pepper are added before deglazing with red wine for a subtle depth. Crushed tomatoes and tomato puree are stirred in, and the sauce is gently simmered partially covered for 2 to 3 hours. This long, slow cooking allows the flavors to concentrate, producing a thick, hearty sauce with tender meat strands evenly distributed. The sauce’s texture is rich and slightly chunky, suitable for coating pasta, layering in casseroles, or using as a base for other dishes. The recipe also notes optional ingredient choices and suggests brands for best results if available.
The sauce pairs well with spaghetti or other fresh pasta and can be doubled or reduced for meal prep. The slow simmer and careful seasoning ensure a balanced savory taste with herbal hints from the basil.
For storage, it cools well and keeps refrigerated for several days or freezes for up to three months. The notes provide guidance on adjusting tomato thickness or seasoning if needed, and mention it can be made meatless by omitting the ground meats, with equally satisfying flavor if cooked similarly.
Ingredients
- 2 tablespoons olive oil
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces veal ground
- 1 yellow onion finely chopped, large
- 3 cloves garlic minced
- 4 tablespoons basil dried
- salt to taste
- black pepper to taste
- ½ cup red wine
- 2 ounce crushed tomato canned
- 1 ounce tomato puree canned
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. When it is shimmering, add the ground beef, pork and veal, and cook, breaking it up with a wooden spoon, until the meat is browned.
- Add the onion and garlic to the meat mixture and sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. Stir in the dried basil and season with salt and pepper.
- Stir in the red wine and let simmer for about 1 minute, until mostly evaporated.
- Reduce the heat to low and add the crushed tomatoes and tomato puree to the pot, stirring to incorporate. Reduce the heat to the lowest simmer possible, and place a lid on the pot slightly ajar. Simmer for 2 to 3 hours, stirring occasionally.
Notes
- An 8-quart pot or 7.25-quart Dutch oven works well for simmering this sauce.
- If crushed tomatoes seem watery, add a small can of tomato paste to thicken the sauce.
- Red wine can be omitted if desired; choose cabernet sauvignon or pinot noir when using.
- The sauce can be made meatless by leaving out the meats and cooking as directed.
- Optionally add other herbs or red pepper flakes for more flavor.
- Simmer the sauce for at least 2 to 3 hours to allow flavors to meld.
- Store cooled sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled sauce for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3½ quarts
Amount Per Serving
Calories 877 kcal
% Daily Value*
| Calories | 877kcal | 44% |
| Carbohydrates | 70g | 23% |
| Protein | 58g | 116% |
| Fat | 42g | 65% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 163mg | 54% |
| Sodium | 944mg | 39% |
| Potassium | 3685mg | 78% |
| Fiber | 17g | 68% |
| Sugar | 37g | 74% |
| Vitamin A | 2525IU | 51% |
| Vitamin C | 80.9mg | 90% |
| Calcium | 390mg | 39% |
| Iron | 19.8mg | 110% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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