Italian Meat Sauce
Indulge in the robust and savory flavors of homemade Italian Meat Sauce, a hearty and versatile dish perfect for weeknight dinners or special occasions. This rich and comforting sauce begins with a classic soffritto of finely chopped onion, carrot, and celery, sautéed to perfection. A luscious combination of ground beef and pork adds depth, while garlic and tomato paste create a bold, aromatic foundation. Simmered low and slow with tomatoes, red wine (optional for a touch of elegance), and a medley of fragrant dried herbs like oregano, basil, and thyme, this sauce develops an incredible complexity of flavor. Perfectly balanced and irresistibly hearty, it pairs beautifully with pasta, polenta, or crusty bread. Complete your masterpiece with a sprinkle of fresh parsley for a pop of color and freshness. Ready in just over an hour, this recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 large celery stalk, finely chopped
- 4 garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 14 ounces diced tomatoes
- 0.5 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring frequently, 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 ground pork to the pot, breaking the meat apart with a wooden spoon or spatula. Cook for 7-10 minutes, or until the meat is fully browned and no pink remains. Drain any excess fat, if necessary.
Push the meat to one side of the pot and add the tomato paste to the empty side. Cook the tomato paste for 1-2 minutes to deepen its flavor, then stir it into the meat and veggie mixture.
Pour in the red wine (if using) and scrape the bottom of the pot to deglaze. Cook for 2-3 minutes to let the alcohol evaporate.
Add the crushed tomatoes, diced tomatoes, oregano, basil, thyme, salt, black pepper, and the bay leaf. Stir to combine all ingredients evenly.
Reduce the heat to low, cover the pot partially with a lid, and let the sauce simmer gently for 60-90 minutes. Stir occasionally to prevent sticking, and add a splash of water if the sauce becomes too thick.
Taste the sauce and adjust seasonings as needed, adding additional salt and pepper if desired.
Remove the bay leaf before serving. Garnish with fresh parsley, if using.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 50.5 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5018 mg | 107% | |
*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.
