Rich Thick Meat Sauce for a Crowd

Nutriscore Rating: 69/100

Transform your next gathering into a feast with this hearty and **Rich Thick Meat Sauce for a Crowd**, a soul-warming dish that’s perfect for large gatherings or batch cooking. Brimming with savory layers of flavor, this sauce features a robust combination of ground beef and pork enhanced by a classic soffritto of onions, carrots, and celery. A splash of dry red wine and velvety heavy cream elevate the slow-simmered tomato base, which is perfectly seasoned with dried herbs and a touch of sugar for balance. This crowd-pleaser pairs beautifully with your favorite pasta and a sprinkle of Parmesan cheese. With just 20 minutes of prep and a long, leisurely simmer, this sauce is as effortless as it is impressive—ideal for feeding a crowd or freezing for future cozy meals. Keywords: rich meat sauce, pasta sauce for a crowd, homemade meat sauce recipe, Italian meat sauce.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 3 tablespoons olive oil
• 2 large yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 medium celery stalks, finely diced
• 4 garlic cloves, minced
• 2 pounds ground beef (80% lean)
• 1 pound ground pork
• 6 tablespoons tomato paste
• 2 cans canned crushed tomatoes (28 oz each)
• 2 cups low-sodium beef broth
• 1 cup dry red wine
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 bay leaves
• 0.5 cup heavy cream
• grated Parmesan cheese (optional, for serving)

📝 Instructions

10 steps

1. Heat the olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven.

2. Add the diced onions, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.

3. Stir in the minced garlic and cook for 1 minute until aromatic.

4. Add the ground beef and ground pork to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8–10 minutes. Drain excess fat if necessary.

5. Push the meat mixture to one side of the pot and add the tomato paste directly to the bottom. Let it cook for 1–2 minutes to deepen the flavor, then stir it into the meat mixture.

6. Pour in the red wine and scrape up any browned bits at the bottom of the pot. Let simmer for 2–3 minutes to reduce slightly.

7. Stir in the crushed tomatoes, beef broth, oregano, basil, sugar, salt, pepper, and bay leaves. Mix everything thoroughly.

8. Bring the sauce to a gentle boil, then reduce the heat to low. Partially cover the pot with a lid and let it simmer for 90 minutes, stirring occasionally to prevent sticking. The sauce should thicken as it cooks.

9. Remove the bay leaves and stir in the heavy cream to create a rich, velvety texture. Taste and adjust seasoning as needed.

10. Serve hot over your choice of pasta, topped with grated Parmesan cheese if desired.

Nutrition Facts

1 serving (372.0g)

Calories		424
% Daily Value*
Total Fat		30.1 g	39%
	Saturated Fat	11.2 g	56%
	Polyunsaturated Fat	0.0 g
Cholesterol		88 mg	29%
Sodium		491 mg	21%
Total Carbohydrate		12.3 g	4%
	Dietary Fiber	2.6 g	9%
	Total Sugars	7.1 g
Protein		21.9 g	44%
Vitamin D		0.1 mcg	1%
Calcium		66 mg	5%
Iron		2.6 mg	14%
Potassium		732 mg	16%

*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.

Source of Calories

Fat: 3252 cal (66.6%%)

Protein: 1044 cal (21.4%%)

Carbs: 583 cal (11.9%%)