Description
This hearty meat sauce recipe features a rich blend of ground beef, tomatoes, and aromatic vegetables simmered to perfection. Ideal for serving over pasta, this sauce develops deep flavors with slow cooking and classic Italian seasonings.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds ground beef
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups tomato sauce
- 2 bay leaves
- ¼ cup fresh parsley, chopped
Instructions
- Brown and Sauté: Heat olive oil in a large skillet or pot over medium-high heat. Add the ground beef, breaking it up as it cooks until browned. Add chopped onion and green bell pepper, cooking until they are softened. Stir in minced garlic, tomato paste, Italian seasoning, sugar, salt, black pepper, and red wine. Continue cooking until the wine has evaporated to concentrate the flavors.
- Simmer the Sauce: Add the crushed tomatoes, tomato sauce, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 2 to 3 hours, stirring occasionally to prevent sticking. If the sauce thickens too much, thin it with a splash of beef broth, chicken broth, or pasta cooking water.
- Season and Serve: After simmering, taste the sauce and adjust the seasoning as needed. Remove the bay leaves. Garnish with freshly chopped parsley and serve the meat sauce hot over your favorite pasta, optionally topped with grated Parmesan cheese.
Notes
- Simmering the sauce slowly allows flavors to deepen and develop fully.
- If you prefer a thinner sauce, add broth or pasta water to adjust the consistency during simmering.
- Red wine helps enhance the flavor but can be omitted for a non-alcoholic version, replacing it with beef broth.
- This sauce freezes well and can be stored for up to 3 months in an airtight container.
- For a spicier version, add red pepper flakes during the sauté step.
