Homemade Meat Sauce
This amazing meat sauce recipe hails from my father-in-law's kitchen and is the best; it’s everyone's favorite. It's thick, hearty, and has phenomenal flavor thanks to a combination of beef, veal, and pork, as well as traditional seasonings that you can adjust as you’d like. Get a pot simmering on the stove this Sunday!
Sunday dinners at my grandma’s always involved some type of pasta; she would make anything from lasagna to stuffed shells, rigatoni with sausage and peppers, or simple spaghetti noodles with sauce.
To accommodate those who didn't like chunks of anything in sauce, she typically made a simple marinara sauce (and had spare ribs simmering in there for extra flavor); I loved her sauce, though I have always had a huge soft spot for a super chunky meat sauce.
At some point in the early months of dating my husband, I had the chance to taste his dad's meat sauce after it had spent a Sunday afternoon simmering away on the stove. I fell madly in love with that sauce.
I've been enjoying it for years (both when he makes it and when I make it!), and the second time that I made it, my husband walked into the kitchen as I was just getting it to a simmer and said that it smelled like his parents' house on a Sunday.
Success.
The Ingredients
This homemade spaghetti meat sauce recipe builds wonderful flavor with these basic ingredients:
- Meat – This sauce uses a mixture of ground beef, ground pork, and ground veal; the combination is sometimes labeled “meatloaf mix”. I have also often done half ground beef and half ground Italian sausage, which is delicious.
- Onions and Garlic – Classic building blocks for a fantastic sauce!
- Basil – This is the only herb used in the sauce and I love it, but feel free to throw in a dash of oregano or any other classic herbs you like. This recipe calls for dried basil, but if you prefer fresh herbs, my father-in-law often substitutes fresh basil from the garden in the summer.
- Red Wine – This gives the sauce some body and little oomph. I use whatever red wine we have available at home, usually something like cabernet sauvignon or pinot noir. This simmers out, but you can omit it if you are unable to consume wine.
- Crushed Tomatoes – These are chunkier than tomato sauce, but more finely processed than diced tomatoes. It lends a wonderful fresh tomato flavor to the sauce.
- Tomato Puree – This is thicker than tomato sauce, but not nearly as thick as tomato paste. It gives great body and smoothness to the sauce.
Meat Sauce vs Bolognese Sauce
Many people interchange meat sauce and bolognese sauce, which is understandable since they are both a chunky, meaty sauce, but there are some significant differences.
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While the meats used are the same, the aromatics differ; bolognese has a base that starts with carrots, celery, and onions. In addition, there is very little tomato product used in a traditional bolognese – it is meaty and thick, often uses beef broth, and always some type of dairy such as milk or cream.
Recipes Notes
Here are a few extra tips on making this amazingly meaty homemade spaghetti sauce recipe:
- The Tomatoes – My father-in-law swears by Tuttorosso crushed tomatoes and tomato puree. He said he loves prefers it because they are both nice and thick, which makes for a heartier sauce. This brand is primarily sold in the Eastern part of the U.S. (though you can sometimes get it on Amazon, from Target, or Walmart), so if you can't find it, feel free to use your favorite or whatever is available. He did note that he has found some brands of crushed tomatoes are a little watery compared to the Tuttorosso brand, so if this happens to be the case, you might want to add a small can of tomato paste to thicken up the sauce.
- Meatless – If you prefer a meatless sauce, you can simply omit the meat and make the sauce as directed below. I've done that multiple times when I've made baked ziti, and it's just as fabulous.
- Extra Flavor – As I’ve mentioned above, you can use different/extra herbs, and even a pinch or two of red pepper flakes for an extra pop!
- Long and Low Simmer – For the best-tasting sauce, once it is simmering on the stove, let it go for at least 2 or 3 hours so that all of the flavors meld and intensify.
- Storage – Allow the sauce to cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
- Freezing Instructions – This sauce freezes beautifully! Once the sauce is cooled and in an airtight container, store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat in a saucepan over low heat.
I urge you to run, not walk, into the kitchen and get a pot of this started.
More Favorites Pasta and Sauce Recipes:
- Easy Weeknight Bolognese Sauce
- Homemade Alfredo Sauce
- The BEST Italian Meatballs (another one of my father-in-law’s recipes)
- Easy Baked Ziti with Sausage
Watch How to Make Meat Sauce:
If you make this meat sauce recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Homemade Meat Sauce
Ingredients
- 2 tablespoons olive oil
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons dried basil
- Salt and pepper, to taste
- ½ cup (120 ml) red wine
- 2 28-ounce cans crushed tomatoes
- 1 28-ounce can tomato puree
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. When it is shimmering, add the ground beef, pork and veal, and cook, breaking it up with a wooden spoon, until the meat is browned.
- Add the onion and garlic to the meat mixture and sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. Stir in the dried basil and season with salt and pepper.
- Stir in the red wine and let simmer for about 1 minute, until mostly evaporated.
- Reduce the heat to low and add the crushed tomatoes and tomato puree to the pot, stirring to incorporate. Reduce the heat to the lowest simmer possible, and place a lid on the pot slightly ajar. Simmer for 2 to 3 hours, stirring occasionally.
Notes
- Equipment – An 8-quart pot or a 7.25-quart Dutch oven is perfect for this sauce!
- The Tomatoes – My father-in-law swears by Tuttorosso crushed tomatoes and tomato puree. He said he loves prefers it because they are both nice and thick, which makes for a heartier sauce. This brand is primarily sold in the Eastern part of the U.S. (though you can sometimes get it on Amazon, from Target, or Walmart), so if you can't find it, feel free to use your favorite or whatever is available. He did note that he has found some brands of crushed tomatoes are a little watery compared to the Tuttorosso brand, so if this happens to be the case, you might want to add a small can of tomato paste to thicken up the sauce.
- Wine: I use whatever red wine we have available at home, usually something like cabernet sauvignon or pinot noir. It can also be omitted if you are unable to consume wine.
- Meatless – If you prefer a meatless sauce, you can simply omit the meat and make the sauce as directed below. I've done that multiple times when I've made baked ziti, and it's just as fabulous.
- Extra Flavor – As I’ve mentioned above, you can use different/extra herbs, and even a pinch or two of red pepper flakes for an extra pop!
- Long and Low Simmer – For the best-tasting sauce, once it is simmering on the stove, let it go for at least 2 or 3 hours so that all of the flavors meld and intensify.
- Storage – Allow the sauce to cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
- Freezing Instructions – This sauce freezes beautifully! Once the sauce is cooled and in an airtight container, store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat in a saucepan over low heat.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in February 2014.
[photos by Ari of Well Seasoned]
people don’t know about black garlic which adds a richness of flavour in spaghetti meat sauces
This is on the menu for this week-end. Sunday Dinner along with the Steelers Game!
Simmering on the stove right now. I had all ingredients except for the red wine.
The house smells like a restaurant. I cannot wait to eat this tomorrow, over some linguini and topped with grated Regianno Parmigiana with a tossed salad of baby greens, raddichio, romaine, Roma tomatoes, red onion, cucumbers and crumbled Feta Cheese.
Thank you for sharing your recipe.
Oh, I used Mazano peeled tomatoes and Mazano tomato paste from the tube.
Thank you, again. 🌸💕🌸
Outstanding recipe. Never fails on deliciousness!
Wow. So simple. Yet so delicious. I made it with ground beef and Italian pork and opted out of the wine, simply because I didn’t have it. It was sooooo good. I’m not red sauce person, mostly because every time I have it seems watery or flavorless. This recipe delivers though. Will be making big batches to freeze.
This has been my go to meat sauce, I change it up with different ingredients that I want to get rid of (mushrooms, zucchini, squash, bell peppers, etc.) and it’s amazing every time! Thank you!!
You have to drain the meat, then add the wine
Made this and he said ‘you never made a sauce like this before’ and asked for it again making it 2nd time now. I drain the meat, added bay leaves and red pepper, otherwise followed. Thanks!
Family loved this. Subbed Italian seasoning for the Basil and added some chopped anchovy fillets. Thanks so much for your recipe. Hope you don’t mind I made a couple of adjustments.
Cooking for myself now, I like foods that store well. When I make this meat sauce recipe, I make 3 times what it calls for, that way I can share, maklng me the hero. I end up with plenty so into pint containers and the freezer it goes, to stretch out the enjoyment for months.
Just double checking that 4 tablespoons of basil is correct
Thank you
I was so excited to make this recipe but the end result was really sweet. We ended up really doctoring it up with bay leaves, garlic powder, a lot more salt, red pepper flakes. I am not sure what happened. I followed the recipe to a T.
Making this for the third time! Our family LOVES it!
All the ads make it impossible to follow and slow to load. Negative sell..
“Long and Low Simmer – For the best-tasting sauce, once it is simmering on the stove, let it go for at least 2 or 3 hours so that all of the flavors meld and intensify.”
Or you can simply make something like this, in 10 – 15 minutes, and then wait on eating it till the next day :) Money saved on energy / gas :) Meat Sauces are like Pizza, always taste better the next day, because, yes, then the flavors have had time to properly set :)
Looks like a good recipe though :)
Love this recipe. I do double the garlic, but we love garlic. One tip to try- instead of simmering on the stove, throw your oven-safe pot in a 300-325 oven and roast it for 2- 3 hours, stirring once per hour. Gets all roasty and delicious without risking it burning on the bottom if you forget to stir.
Seana
I love everyone saying how great this recipe is but then go on to completely substitute ingredients. It’s hilarious. That said, I didn’t use veal. I used 16 oz ground grass fed beef and 8 oz of spicy Italian sausage. 28oz of crushed tomatoes and 28oz of Trader Joe’s marinara sauce. White wine instead of red. And a tsp of nutmeg.
I hope you don’t take offense at all the tweaks people make on your recipes!!
Great and easy! If you don’t feel like meatball making this is an easy alternative that takes so good! It’s versatile too and you can add your own flare to it with the meats you choose to add (lamb instead of veal or more beef or pork). My grandmas spaghetti and meatball recipe is delicious but it’s time consuming for sure, this is a great sauce and still yummy that prep wise doesn’t take long (just need to have the cook time).
An absolute five stars!! I doubled this recipe and used it for my lasagna.
It was amazing!! The tomatoes that I used had extra water in them, so I ended up using 12 oz. of tomato paste. Problem solved!
Thank you, Michelle!!
The best spaghetti sauce ever!!!
I made this over the weekend and it was simply AMAZING. I made it according to the directions but due to diet restrictions I used ground turkey only for the meat, no wine, and added (2) Bay leaves and a small amount of Oregano. I left it simmered for 3 hours with the cover slightly off, stirring occasionally. It was a big hit, made the house smell wonderful, and my husband and I loved it! Will definitely make it again. Thank you for sharing such a wonderful recipe.
You’re welcome! I’m so thrilled to hear how much you loved it and the tweaks you made!
Thank you, Michelle, that is exactly how my mother made her Sunday spaghetti sauce and how I make it. I use San Marsano tomatoes whole, peeled tomatoes. I use an emersion blender to liquify it. Great recipe. Makes me miss my mother and Sunday mornings.
And thank you for your recipes, sharing your family stories and letting us watch your family grow.
I made a sauce almost like this…no basil…jarred marina sauce…but what took it over the top was some TACO seasoning !!! best ever for my spaghetti…..
This is my ultimate favorite sauce!
What is the Red Wine that you are talking about in this recipe?
Did this recipe used to have you simmer the sauce with pork chops in it? I have been looking all over for a meat sauce recipe I saw a long time ago where you simmered it with pork chops but can’t find it anywhere… I could have sworn it was here/
I was looking for a meat sauce recipe for lasagna but decided to make meatballs instead. I did everything exact aside for using crushed red pepper instead of black and had no red wine and used my Pinot. I’m not a heavy Basil user but put in the recommended amount this time. I thought it was too much for me but once it simmered, it was more subtle. I do agree with the combination of 2 crushed and 1 purée and used tuttorosso and the consistency was excellent! I may use a little less basil or fresh next time but this recipe is delicious!
Really love this recipe. It’s very easy to adjust to taste and I love to freestyle it. I’ll add carrots or more spices when I’m in the mood, and sometimes add more meat. I usually make this to serve over steamed white rice and it’s delicious. Great job!
Making this right now on Super Bowl Sunday to take to my daughters as part of your lasagna. First time boy it smells amazing.