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This chunky beef sauce is my top pick when I want something filling without much fuss. It takes basic stuff like pantry staples, ground meat, and turns it into a big, cozy meal for any pasta. You’ll barely need to do anything while it slowly cooks for an hour, and everyone ends up digging in with a smile.
My oldest once asked for “spaghetti like the kind at those places we go out to.” After the first time I cooked this up, we said goodbye to store-bought sauce forever.
Mouthwatering Ingredients
- Bay leaves: toss in a couple for a slight peppery vibe, but remember to fish them out before you eat
- Tomato paste: stirs in extra body; double concentrated is best if you spot it at the store
- Sugar: only a tiny bit goes in to fight against tomato tartness
- Salt and black pepper: gotta have these to round out flavors
- Crushed tomatoes, tomato sauce, and diced tomatoes: stack all three for the boldest tomato bite; choose brands with a full flavor
- Green bell pepper: pick a shiny, heavy one for sweetness and a splash of color
- Mustard powder, parsley, basil, oregano, chili flakes, salt: spice blend turns your sauce into pure comfort food
- Yellow onion: use onions that are nice and solid—they build up sweetness
- Dry red wine: splash in for depth; don’t worry if you’re out, beef broth works fine
- Ground beef: an 80/20 blend is my go-to, but leaner meat works too—try to use fresh
- Olive oil: extra virgin types really help onions soften and make everything richer
- Worcestershire and your fave hot sauce: these lift the savory side without making it fiery—Frank’s is awesome for this
- Garlic: go for fresh cloves every time, not the pre-minced stuff
Simple Steps to Follow
- Dishing It Up:
- Time to dig in—spoon the finished sauce over a pile of steaming pasta, and toss in garlic bread if you have it. Don’t forget to pick out the bay leaves.
- Low and Slow Simmer:
- Turn down the heat and cover, but not all the way. Let it burble for about three-quarters of an hour, giving it a stir once in a while. The longer it hangs out, the yummier it gets.
- Add Tomatoes and Bay Leaves:
- Now pour in your diced, crushed, and sauced tomatoes along with those bay leaves. Give it all a good stir, then crank up the heat until it gets bubbly.
- Toss in Spices and Thicken:
- Throw in dry herbs, tomato paste, your sauces, and sugar. Mix well so everything is coated and flavors start waking up.
- Deglaze Using Wine:
- When the beef’s ready, pour in your wine and use a spatula to scrape all the tasty browned bits up from the bottom. Let it simmer so the sauce thickens and the wine taste isn’t sharp.
- Cook Garlic and Peppers:
- Stir in the bell peppers and chopped garlic. Three minutes is plenty—garlic will get fragrant and the peppers just start to soften.
- Brown the Beef:
- Turn up the temp to medium-high. Sprinkle beef with salt and pepper, toss it in, and break it up with your utensil. When all the pink’s gone, you’re good.
- Soften Your Aromatics:
- Start by splashing olive oil in a big soup pot on a medium burner. Throw in diced onions, stir every so often for about 8 minutes until they smell sweet and look golden.
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The thing that really takes this sauce up a notch is the tomato paste—it carries all that bold tomato goodness. I sometimes sneak in a little extra. As a kid, my grandma let me lick the spoon after adding it. The smell always hits me right in the memory.
Handy Storage Ideas
Give your leftover sauce some time to cool, then scoop it into a tight-lidded container. Keep it in the fridge for a max of three days. Made a big pot? Toss half in the freezer and let it save your dinner another night. Just heat gently on the stove once thawed.
Easy Ingredient Swaps
Mix in any combo of sausage, pork, or veal if you’re out of beef, or try ground turkey or chicken for a lighter sauce. Want to skip the wine? Splash in beef broth and a bit of red wine vinegar instead.
Tasty Ways to Serve
This chunky sauce hits the spot with rigatoni, spaghetti, or linguine. Have fun slopping it over baked potatoes or layering it into lasagna. Kids go nuts for it piled onto garlic toast, too. Parmesan and torn basil on top make it sing.
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A Bite of History
Beefy pasta sauces like this—called ragù in Italy—show up in all sorts of family cookbooks back there. What I love most is how it fits weekday cooking here with that Italian comfort vibe. At our house, it’s not just a meal. It’s a tradition.
Recipe FAQs
- → Which meat should I use here?
Most folks go for ground beef, but try mixing in pork, sausage, or even veal to make it extra rich.
- → Is it okay to swap out the red wine?
Totally. Use some beef broth with a splash of red wine vinegar to get the same effect.
- → Any way to make this thicker and creamy?
Throw in some cream cheese or a pour of heavy cream at the end. You'll get a silky, richer sauce.
- → Will this hold up in the freezer?
For sure! Just cool it down, stick it in a sealed-up container, and freeze. Good for up to three months. Let it thaw when you want to reheat.
- → Which noodles are best to go with this?
Thick shapes like rigatoni or spaghetti are awesome—they grip all the saucy goodness.
- → Can I cook this in my slow cooker?
You bet. Brown your veggies and meat first, then toss everything in the slow cooker. Low for 8 hours or crank it up to high for 4 and you're done.