Great Italian Spaghetti Meat Sauce
Discover the heartwarming flavors of Italy with this Great Italian Spaghetti Meat Sauce recipe, a bold and comforting dish perfect for family dinners or special occasions. This rich and hearty sauce combines tender ground beef, savory Italian sausage, and a medley of fragrant aromatics such as garlic, onions, carrots, and celery, all simmered to perfection in a deep tomato base with optional red wine for added depth. Infused with classic Italian seasonings like oregano and basil and finished with a touch of sweetness to balance the acidity, this slow-simmered masterpiece pairs beautifully with al dente spaghetti. Garnished with fresh basil and a generous sprinkle of grated parmesan cheese, this recipe is a true homage to Italian cuisine. With just 15 minutes of prep time and simple techniques, you'll create a crowd-pleasing, restaurant-quality dish in your own kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 pound ground beef (80-85% lean)
- 0.5 pound Italian sausage, casing removed
- 1 can canned crushed tomatoes (28-ounce can)
- 2 tablespoons tomato paste
- 0.5 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped (for garnish)
- 0.5 cup parmesan cheese, grated (for serving)
- 1 pound cooked spaghetti
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef and Italian sausage to the skillet. Break the meat apart with a wooden spoon and cook until browned and fully cooked, about 8-10 minutes. Drain any excess grease if necessary.
Stir in the tomato paste and cook for 2 minutes to develop its flavor.
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the crushed tomatoes, dried oregano, dried basil, sugar, salt, and black pepper to the pan. Stir until well combined.
Reduce the heat to low, cover, and let the sauce simmer gently for 30-40 minutes. Stir occasionally to prevent sticking.
Taste the sauce and adjust the seasoning with additional salt or sugar, if needed.
Serve the meat sauce over cooked spaghetti. Garnish with fresh basil leaves and grated parmesan cheese.
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 6012 mg | 261% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 63.8 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1034 mg | 80% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4988 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
