The Most Delicious Italian Meat Sauce Recipe

I discovered this Italian Meat Sauce recipe that quickly became my secret indulgence. The blend of ground beef and Italian sausage mingles effortlessly with tangy tomatoes and herbs to create a robust sauce that leaves me longing for more every single time. Its rich, slow-simmered flavor transforms any pasta into a memorable meal.

I recently tinkered with my version of The Most Delicious Italian Meat Sauce and let me tell you, it’s a game changer. I started by heating 2 tbsp extra virgin olive oil in a heavy skillet and then added 1 lb ground beef and 1 lb Italian sausage (after removing the casings) until they browned nicely.

Next, I tossed in 1 large yellow onion, finely chopped, and 4 garlic cloves, minced just like I like it strong. A splash of 1/2 cup dry red wine came next, followed by a 28 oz can of crushed tomatoes and 2 tbsp tomato paste to build the depth of flavor.

I then incorporated a bay leaf, 1 tsp each of dried oregano and basil, and added salt and freshly ground black pepper. I finished it with 1/2 cup water to reach the perfect thickness.

This sauce is the real deal, reminding me of those classic Italian recipes that inspire every meat sauce enthusiast.

Why I Like this Recipe

This Italian meat sauce is seriously one of the best things I ever made. It’s thick and full of flavor, and even though it sounds fancy, it’s actually pretty simple to whip up. I love that all the ingredients like ground beef, sausage, garlic, onion, and tomatoes come together to make a sauce so rich you can literally eat it straight out of the pan. I enjoy the way the wine and herbs mix in and bring out the best in the meat every time I cook it.

Here are a few reasons why I really like this recipe:

1. I love that it’s made entirely from scratch and it always reminds me of home cooking.
2. I like how easy it is to customize the sauce to my taste even though it already tastes amazing.
3. I enjoy the rich, hearty flavor that comes from browning the meat just right and deglazing with red wine.
4. I appreciate that the sauce is so thick and satisfying that sometimes I can’t resist eating it right out of the pan.

Ingredients

• Extra virgin olive oil: Rich in healthy fats and antioxidants it smooths cooking and enriches flavor.
• Ground beef: Packed with protein and hearty flavor it grounds the sauce with meaty richness.
• Italian sausage: Adds spice and robust flavor giving texture and flair to this classic sauce.
• Onion: Diced onion brings sweetness, crunch and essential vitamins that deepen the sauce’s taste.
• Garlic: Minced garlic infuses a vibrant aroma and natural antimicrobial properties sparking bold flavor.
• Red wine: Dry red wine adds tangy acidity and depth balancing the rich meaty components.
• Crushed tomatoes: High in lycopene these tomatoes offer a sweet and tangy base bursting with color.
• Tomato paste: Concentrated tomato paste thickens the sauce and intensifies the rich tomato flavor.

Ingredient Quantities

• 2 tbsp extra virgin olive oil
• 1 lb ground beef (80/20)
• 1 lb Italian sausage (remove the casings)
• 1 large yellow onion, chopped fine
• 4 garlic cloves, minced (or more if you like it strong)
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper, to taste
• 1/2 cup water (adjust as needed for thickness)

How to Make this

1. Heat 2 tbsp of extra virgin olive oil in a large pan over medium-high heat and add the chopped onion and minced garlic. Let them cook till the onion is soft and a bit translucent.

2. Add 1 lb of ground beef and 1 lb of Italian sausage (make sure you removed the casings) to the pan. Break the meat up as it cooks until its nicely browned.

3. Pour in 1/2 cup dry red wine to deglaze the pan. Stir well so that the tasty bits stuck to the bottom mix into the wine and let it simmer for about 2 minutes so the alcohol cooks off.

4. Stir in the 1 (28 oz) can of crushed tomatoes and 2 tbsp of tomato paste, mixing them with the meat and veggies.

5. Add 1 bay leaf, 1 tsp dried oregano, and 1 tsp dried basil to the mixture. Then season with salt and freshly ground black pepper to your taste.

6. Pour 1/2 cup water into the sauce. If you like it thicker you can use a bit less and if it’s too thick add a little more.

7. Bring the sauce to a simmer then reduce the heat low and let it cook uncovered for at least 30 minutes letting the flavors blend creaetively and the sauce thicken nicely.

8. Give the sauce a final stir and adjust the seasonings if needed. Serve it hot over your favorite pasta or simply enjoy it right out of the pan.

Equipment Needed

1. Stove or cooktop to heat the pan
2. A large deep pan (skillet or similar) for browning the meats and simmering the sauce
3. A sharp knife for chopping the onion and mincing the garlic
4. A cutting board to safely chop your veggies
5. Measuring spoons to get the right amounts of olive oil, tomato paste, and spices
6. Measuring cups for the red wine, crushed tomatoes, and water
7. A can opener to open the crushed tomatoes can
8. A wooden spoon or sturdy spatula for stirring everything together

FAQ

The Most Delicious Italian Meat Sauce Recipe Substitutions and Variations

• If you run out of extra virgin olive oil, you can use a neutral oil like canola or vegetable oil. It won’t add as much flavor, but it’ll do the job.
• If you don’t have ground beef (80/20), try using ground turkey or a mix of pork and beef. They work pretty good if you want a leaner option.
• If you can’t find Italian sausage, you can mix ground pork with a pinch of fennel seeds and red pepper flakes to mimic its flavor profile.
• If you’re not a fan of dry red wine or don’t have any, use beef broth or a splash of balsamic vinegar mixed with water. Just adjust the salt accordingly.

Pro Tips

1. Make sure you get a good sear on the meat before adding the tomatoes so all those tasty bits stick to your sauce instead of getting lost.
2. Don’t rush deglazing the pan—use a spatula to scrape up any browned bits after the wine goes in that really boost the flavor.
3. Taste the sauce as it simmers and adjust the salt and pepper; sometimes the extra herbs or garlic can make it a little off, so its best to tweak as you go.
4. Let the sauce bubble on low heat for a while; a slow simmer really helps all the flavors meld together even if it takes longer than you planned.