Mouthwatering Italian Meat Sauce

This bold Italian meat sauce is what I reach for whenever I want something hearty for pasta night. It's thick, full of meaty bits, and perfect for scooping up with bread or swirling into spaghetti. Each bite bursts with deep tomato and savory goodness, filling your kitchen with the best cozy smells as it bubbles away.

The first time I tried making this, my grandma walked me through her method. Since then, it's been my go-to for family get-togethers. It just draws everyone in and fills the house with the best smells.

Tasty Ingredients

• Sugar: tames the sharpness of the sauce—a little goes a long way, so don’t skip it
• Basil: brightens everything up—fresh is awesome but dried totally works too
• Tomato puree: keeps things nice and velvety smooth
• Ground peeled tomatoes: blast of deep tomato flavor—pick the best you can find
• Tomato paste: amps up the richness and adds a nice umami pop—tubes are super handy
• Kosher salt and pepper: sprinkle on for perfect seasoning—taste as you go and adjust
• Garlic: both fresh and powdered—double the punch for that classic savory thing
• Ground beef or veal: makes it hearty—look for at least eighty-five percent lean for best bite
• Sweet onion: softens the sauce with sweet notes—choose ones that feel nice and heavy
• Extra virgin olive oil: kicks off the flavor—grab a good bottle to start things off right

Simple Step-by-Step

Let It Simmer:

Crank the heat just until you get a gentle bubble, then turn it way down to keep it simmering low. Stir once in a while and let it cook about an hour—that's where the magic happens. Taste before you finish and add more salt and pepper if it needs it.

Tomato, Basil & Sugar Go In:

Next, dump in your tomatoes and the puree. Sprinkle in the sugar, toss in your basil, and then mix it all up. Even now you’ll see it start thickening up.

Work in Tomato Paste:

Squeeze or scoop in the tomato paste, then stir and let it cook for another couple minutes—wait until it turns dark and loses that raw taste. This gives you a deeper sauce.

Season Well:

Time to throw in that granulated garlic, some salt, and freshly cracked pepper—mix it so the flavor punches through the meat.

Brown the Meat:

Pop your beef or veal in now. Break it up with a wooden spoon and cook until it's browned. If there's too much fat, skim a bit off, but don’t stress—fat adds yum. Extra liquid? Let it bubble out.

Get That Garlic Toasty:

Add in your chopped garlic after the onions. Stir around for about half a minute—just enough to smell awesome, but don’t let it get dark or it'll taste burnt.

Start With the Aromatics:

Pour oil into your big heavy pot and heat it mid-way. Throw in chopped onion and stir often for five to eight minutes until they’re soft and starting to sweeten. That’s your tasty base.

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Making this takes me right back to Sundays when the house was packed and everyone squeezed in the kitchen. Fresh basil from the yard and tossed right in makes all the difference—you’ll smell that burst of greens right away. It just tastes homemade.

How to Store

Let it chill out completely first. Move to airtight containers and stash in the fridge for up to five days. Want to freeze? Portion it out, freeze, then thaw in the fridge overnight. Warm it up on the stove—splash in a bit of water if it’s too thick.

Easy Swaps

Sub ground turkey if you’re feeling lighter or go all-in with just beef or only veal. If you’re out of fresh basil, dried’s fine, or swirl in some pesto at the very end. Diced canned tomatoes can stand in, just let things simmer longer to deepen the flavor.

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Ways to Enjoy

This sauce isn’t just for classic spaghetti nights—it’s tasty piled onto roasted spaghetti squash or swirled through zucchini noodles. Try stuffing it in peppers or layering it in a big cheesy bake. Right before serving, toss on some shredded cheese and a drizzle of olive oil for that chef’s kiss.

Family and Tradition

This slow-cooked meat sauce is an old-school Italian staple that keeps getting passed down. At our place, it means family time, good tunes, and everyone grabbing hunks of bread for dipping. Ask any Italian grandma—they’ll say the slow cook is the secret love ingredient.

Common Questions

→ What meats can I use together?

Sure thing. Pop in veal or even some pork with that ground beef if you want your sauce deeper and richer. It works great.

→ Do I really need to use sugar?

Just a pinch goes such a long way. Sugar smooths out the tang from tomatoes and brings everything together taste-wise.

→ Is there a minimum time I should let it cook?

One hour’s the sweet spot. Let it gently bubble away so everything gets thick and the flavors blend together well.

→ Can I freeze leftovers or prep this in advance?

Of course! Let the sauce cool all the way, stash it in containers, and you can freeze for three months. Super easy for busy nights.

→ Got a suggestion for pasta shapes?

Go for wide noodles like pappardelle or spaghetti—they grab the sauce the best. Or layer it into lasagna for a super cozy meal.