For those times you crave something hearty and succulent, an authentic spaghetti sauce is what you are seeking! For this sauce, combine ground beef, Italian sausage, tomatoes, and a mixture of aromatic herbs. And after simmering low, the sauce fuses under the heat. Being versatile, needing little brain power to whip up, this sauce is polished over pasta, lasagna or better still over garlic bread. Now let’s start on that delicious recipe to bring the flavors of Italy to your home!
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Ingredients
- Ground beef (1 lb)
- Italian sausage (1/2 lb, casings removed)
- Olive oil (2 tbsp)
- Onion (1 medium, finely diced)
- Garlic (4 cloves, minced)
- Carrot (1 medium, finely diced)
- Celery (1 stalk, finely diced)
- Tomato paste (2 tbsp)
- Crushed tomatoes (1 can, 28 oz)
- Tomato sauce (1 can, 15 oz)
- Red wine (1/2 cup, optional)
- Beef broth (1 cup)
- Bay leaf (1)
- Dried oregano (1 tsp)
- Dried basil (1 tsp)
- Sugar (1 tsp, optional, to balance acidity)
- Salt (1 tsp)
- Black pepper (½ tsp)
- Fresh basil (¼ cup, chopped, for garnish)
- Freshly grated Parmesan cheese (for serving)
Instructions
Step 1: Sauté the Vegetables
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
Step 2: Brown the Meats
Add the ground beef and Italian sausage to the pot. Cook, breaking up the meat with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain any excess fat if necessary.
Step 3: Add Tomato Paste and Deglaze
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. If using, add the red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, or until it reduces by half.
Step 4: Add Tomatoes and Seasonings
Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the bay leaf, dried oregano, dried basil, salt, black pepper, and sugar (if using). Stir well to combine all the ingredients.
Step 5: Simmer the Sauce
Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially, and let the sauce simmer for at least 1 hour, stirring occasionally. The longer you simmer, the richer and more flavorful the sauce will become. Aim for at least 1-2 hours.
Step 6: Adjust Seasonings and Serve
Remove the bay leaf and taste the sauce. Adjust the seasoning with more salt, pepper, or herbs if needed. Garnish with freshly chopped basil and serve hot over your favorite pasta, or use it as a base for lasagna or baked ziti. Top with freshly grated Parmesan cheese.
Serving and Storage Tips
Serve this meat sauce draped atop spaghetti or fettuccine, or your favorite pasta. It tastes splendid when stratum with lasagna or laid on some polenta.
Leftovers, if there are any, go easily into an airtight container in the refrigerator for up to 4 days.
For freezing this sauce, let it cool down completely, and then transfer it into freezer-safe bags or containers. It should keep in the freezer for as long as 3 months. Thaw the chef’s special in the fridge and slowly heat it on the stove the following day.
Helpful Notes
To create a more authentic flavor, use a mixture of beef, veal, and pork.
To prepare something healthier, one could use turkey or chicken in place of beef and sausage.
In the absence of red wine, you could equally use beef broth.
Tips from Well-Known Chefs
Lidia Bastianich: Allow the sauce to simmer for at least 2-3 hours to enhance the flavor.
Mario Batali: Add a pinch of red pepper flakes to give it an extra kick.
Giada De Laurentiis: Use the best canned tomatoes you can find to ensure a good taste.
Frequently Asked Questions
Can I make this sauce in advance?
Yes, it can be made a day ahead, with better flavoring being gained as the flavors marry.
How do I make this sauce gluten-free?
Always use gluten-free ingredients; beef broth and tomato paste should also be gluten-free.
Can I add anything to the sauce?
Yes! You can throw in some thinly sliced mushrooms, bell peppers, or zucchini, of your choice.
What can I use instead of red wine?
Feel free to swap out the red wine for an equal amount of beef broth, or balsamic vinegar for that extra dimension of flavor.
How can I thicken the sauce up?
To thicken the sauce, simmer it uncovered for the last 20-30 minutes, allowing some of the liquid to evaporate.
Can I prepare this sauce using a slow cooker?
Yes, I suggest browning the meat and sautéing the vegetables on the stovetop before transferring everything to a slow cooker. You can cook everything on low for 6h-8h or on high for 3h-4h.
What may I serve the sauce on?
Garlic bread, fresh mixed salad, and steamed veggies, or any of your programming thoughts, served in a dish alongside the red sauce make a complete meal.
How do I know when the sauce is properly cooked?
Perfectly cooked and heated would feature a likely-coated spoon in the center!
Can I add fresh herbs to that?
Definitely. Adding fresh herbs, such as basil, oregano, or parsley, near the end of the cooking process can deepen the taste.
How can I keep the sauce from being too acidic?
Adding a small amount of sugar or a tablespoon of cream can help feel brighten the acidic flavor at the finish without adding any sugar or dairy.
And you’ve got yourself your hearty and flavorful meat sauce that’s Italian and historically perfect for any pasta night.
