Italian Meat Sauce for Pasta or Lasagna
Transform your pasta nights with this rich and hearty Italian Meat Sauce, perfect for spaghetti, lasagna, or any of your favorite pasta dishes. This recipe blends ground beef and Italian sausage for a bold, savory flavor, enhanced by a mirepoix of onion, carrot, and celery for subtle sweetness. Simmered to perfection with crushed tomatoes, tomato paste, and aromatic herbs like basil and oregano, this slow-cooked sauce develops a deep, velvety texture that’s irresistible. A splash of red wine and optional hints of sugar round out the balance, making this sauce as authentic as it is satisfying. Serve it spooned generously over al dente pasta or baked into layers of bubbling lasagna, then finish with fresh parsley and grated Parmesan for the ultimate Italian comfort meal. Perfect for family dinners or special occasions, this versatile sauce will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 pound Ground beef (80/20 blend)
- 0.5 pound Italian sausage (mild or spicy)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 3 cloves Fresh garlic, minced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 0.5 cup Beef or chicken stock
- 0.5 cup Red wine (optional)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 whole Bay leaf
- 1 teaspoon Sugar (optional, to balance acidity)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 0.5 cup Parmesan cheese, freshly grated (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery, and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Push the vegetables to one side of the pot and add the ground beef and Italian sausage. Cook, breaking the meat into small pieces with a spoon, until browned and no longer pink.
Drain any excess fat from the pot if necessary.
Stir in the tomato paste and cook for 2 minutes to caramelize it slightly, deepening its flavor.
Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until the wine slightly reduces.
Add the crushed tomatoes, beef or chicken stock, dried oregano, dried basil, bay leaf, sugar (if using), salt, and black pepper. Stir to combine thoroughly.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially with a lid and let it simmer gently for 60-90 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust the seasoning as needed with additional salt or sugar to balance flavors.
Remove the bay leaf before serving.
Serve the sauce over your favorite pasta or layer it into lasagna. Garnish with fresh parsley and sprinkle with Parmesan cheese, if desired.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 825 mg | 18% | |
*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.
