Italian Meat Sauce (Print Version)
Savory ground beef simmered with tomatoes and Italian spices—super tasty and bold.
# Ingredients:
→ Sauce
01 -
2 bay leaves
02 -
230 grams tomato sauce
03 -
410 grams diced tomatoes, including the juice
04 -
800 grams crushed tomatoes
05 -
2 tablespoons granulated sugar
06 -
2 teaspoons hot sauce
07 -
2 teaspoons Worcestershire sauce
08 -
170 grams tomato paste
09 -
180 millilitres dry red wine
10 -
3 cloves garlic, minced
11 -
1 green bell pepper, chopped finely
12 -
Salt and fresh black pepper, use however much you like
13 -
900 grams ground beef
14 -
1 large yellow onion, chopped
15 -
2 tablespoons olive oil
→ Seasonings
16 -
2 pinches red chili flakes
17 -
1.5 teaspoons dried oregano
18 -
2 teaspoons salt
19 -
2 teaspoons mustard powder
20 -
2 teaspoons dried basil
21 -
2 teaspoons dried parsley
# Steps:
01 -
Take out the bay leaves, then dish it up nice and hot over any pasta you fancy, or layer it into a baked pasta meal.
02 -
Toss in the bay leaves, tomato sauce, diced tomatoes with their liquid, and crushed tomatoes. Let things come to a gentle boil, then drop the heat. Put the lid on partly and simmer slow for about 45 minutes, stirring now and then, until it thickens just how you want it.
03 -
Squeeze in the tomato paste, dump in Worcestershire sauce, hot sauce, and sugar. Add dried parsley, basil, mustard powder, salt, oregano, and those chili flakes. Give everything a big mix so the meat gets coated well.
04 -
Pour out extra fat if you see it. Splash in the red wine and use a silicone spatula to scrap up any sticky bits off the pan bottom. Let the whole thing bubble away for 5-6 minutes, so most of the wine disappears and it doesn't smell boozy anymore.
05 -
Sprinkle the beef with salt and pepper. Pop the heat up to medium-high. Drop the beef in and break it up as it cooks for about 5 minutes. Chuck in the chopped bell pepper and the garlic, and keep it going for 3 more minutes until you smell that garlicky goodness.
06 -
Add olive oil to a big pot and heat on medium. Toss in the chopped onion and let it cook for 8 minutes. Stir it here and there until the pieces are soft.
# Notes:
01 -
Try blending in ground pork, veal, or sausage with your beef for more flavor depth.
02 -
No red wine? Beef broth with a splash of red wine vinegar works great too.
03 -
Want it richer? Mix in up to 110 grams cream cheese or 180 ml heavy cream at the end for a creamy finish.
04 -
Freeze portions in containers or bags—it keeps well for about three months.
05 -
Slow cooker trick: Sauté veggies and brown beef, then move it all to your slow cooker and add the rest. Cook on high 4 hours or low 8 hours.
06 -
You’ll have enough sauce for roughly 1.35 kg dry pasta.