5 from 288 votes
Homemade Meat Sauce
This Homemade Meat Sauce combines ground beef, pork, and veal with tomatoes, garlic, onion, and dried basil, simmered slowly to develop a rich and hearty sauce. The slow simmering softens the meat and melds the flavors, creating a thick, savory sauce with a balanced tomato and herb profile. Its thick texture makes it ideal for pairing with pasta or as a base for baked dishes.
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings:
3
½ quarts
Calories:
877 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 ½ quarts
Amount Per Serving
Calories 877
% 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.