The Best Meat Sauce Recipe

This meat sauce truly lives up to its name! It’s a rich, flavorful, and versatile sauce that’s perfect for pasta, lasagna, or any dish that needs a hearty and satisfying topping. With a blend of ground beef, fresh vegetables, and a medley of herbs and spices, this homemade meat sauce is sure to become a family favorite.

Ingredients

Here’s what you’ll need to make this delicious meat sauce:

• Olive oil: For browning the ground beef and sautéing the vegetables.
• Ground beef: Use your preferred fat content for the ground beef.
• Onion: Chopped, for flavor and texture.
• Green bell pepper: Chopped, adds sweetness and a touch of freshness.
• Garlic: Minced, for aromatic depth.
• Tomato paste: Adds a concentrated tomato flavor and richness to the sauce.
• Italian seasoning: A blend of herbs that adds complexity and depth to the sauce.
• Sugar: Balances the acidity of the tomatoes.
• Salt and pepper: To taste.
• Red wine: Adds depth and complexity to the sauce. You can substitute with beef or chicken broth if desired.
• Crushed tomatoes: Adds texture and a fresh tomato flavor.
• Tomato sauce: Adds richness and body to the sauce.
• Bay leaves: Adds a subtle aromatic flavor.
• Fresh parsley: Chopped, for garnish and a touch of freshness.

How to Make The Best Meat Sauce

Step 1: Brown the Beef and Sauté the Vegetables

Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned. Add the chopped onion and bell pepper, and cook for another 3 minutes, or until the vegetables are softened. Stir in the minced garlic, tomato paste, Italian seasoning, sugar, salt, pepper, and red wine (or broth). Cook for an additional 3-5 minutes, or until the wine has cooked off and the vegetables are tender.

Step 2: Simmer the Sauce

Add the crushed tomatoes, tomato sauce, and bay leaves to the pot. Stir well to combine and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 2-3 hours, stirring occasionally, to allow the flavors to meld and deepen. If the sauce becomes too thick, add a little bit of beef or chicken broth (or pasta water) to thin it out.

Step 3: Finish and Serve

Remove the bay leaves from the sauce. Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley or basil, and serve hot over your favorite pasta. You can also add a sprinkle of grated Parmesan cheese for an extra touch of flavor.

How to Serve The Best Meat Sauce

• Pasta Sauce: This meat sauce is perfect for tossing with your favorite pasta, such as spaghetti, fettuccine, or penne.
• Lasagna or Baked Ziti: Use it as a layer in lasagna or baked ziti for a rich and flavorful dish.
• Pizza Topping: Spread it over pizza dough before adding your favorite toppings for a hearty and delicious pizza.

Make Ahead and Storage

Storing Leftovers

Once the sauce has cooled completely, transfer it to an airtight container and store it in the refrigerator for 3-4 days.

Reheating

Reheat the sauce gently on the stovetop or in the microwave, stirring occasionally, until warmed through.

Freezing:

This meat sauce freezes well for up to 4-6 months. Make sure it’s fully cooled before transferring it to an airtight container or freezer bag for freezing.

FAQs

Can I use a different type of meat?
Yes, you can use ground turkey, Italian sausage, or a combination of meats for a different flavor profile.

Can I make this sauce vegetarian?
Yes, you can omit the ground beef and add more vegetables, such as mushrooms, zucchini, or lentils, for a hearty vegetarian version.

Can I make this sauce in a slow cooker?
Yes, you can! Brown the ground beef and sauté the vegetables separately, then add them to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.

How can I make this sauce spicier?
Add more red pepper flakes or a pinch of cayenne pepper to the sauce while simmering.

There you have it! A delicious and versatile recipe for The Best Meat Sauce that’s perfect for any occasion. Enjoy!

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