Meat Sauce

Meat Sauce

Here I present my recipe for Meat Sauce, a simple recipe for a classic rich and delicious sauce, perfect with any pasta shape and tastes even better as leftovers  😊

If I were to make a top 5 list of my go-to recipes, I’m confident this would be number 1.

Honestly we have this 2-3 times a month; leftovers are great and more often than not I’ll make this for mike and the kids to have on a night that I’m working late.

I’ve made this when we’ve had come over for dinner. When that happens I serve bread or garlic bread and a yummy salad.

Usually this one:

Copycat Olive Garden Salad Dressing

That would be a fun exercise though my top 5…

Let’s try it:

Top 5 recipes I make all the time 🤔

1. Spaghetti and Meat Sauce

 

2. Classic chilli

3. Cheesy broccoli soup

4. Grilled Chicken

5. Green salad

 

That took longer than I thought!

Back to the Meat Sauce

I learned this recipe from my mother but it’s evolved over time and I think it’s totally different now.

I do love my mother’s sauce though!

My favourite meal though that I get everything birthday is spinach and ricotta stuffed manicotti… yum 🤤

But I digress.

This sauce is rich and loaded with flavour, when making this sauce, time is your best friend.

Try to make this a day or two before eating because the flavour just gets super intense.

This is how you make it

Place a large pot over high heat and add the ground beef, break it up with a spoon as it cooks; season with salt and pepper.

When the meat is browned, drain it in a sieve to get rid of any excess fat.  Return the meat to the pot and put back on the heat, drop the heat to medium high

Add in the onion and season wit salt and pepper.  

Sauté for about 2-3 minutes then add the garlic and let it sauté for about 30 seconds; mixing it constantly so it doesn’t burn.

Turn the heat up to high and add in the wine, scrape the bottom of the pot to release any of the flavours that may be there (deglazing).

When the wine has cooked out, drop the heat the medium and add the can of tomatoes and the tomato puree.  Pour half the beef stock into the empty tomato jar and the other half into the can and swish it around to release any of the tomato that may be remaining and add it to the pot.  Stir well.

Season with the 1 tsp of salt and 1/4 tsp pepper.

Give the basil and parsley a quick chop then add it to the sauce; mix well.

Let the sauce come up to a boil then drop the heat to medium low and let it simmer, uncovered for about an hour and a half, stirring occasionally.

Taste and adjust seasoning.

Of course, top with Parmesan cheese 🙂

Yum!

 

Ingredients in this recipe

Whole Tomatoes

 

Passata Di Pomodoro Strained Tomatoes

 

Campbell’s® 30% Less Sodium Beef Broth

 

 

What I served with this spaghetti

Green Salad

 

 

 

A simple recipe for a classic rich and delicious meat sauce, perfect with any pasta shape and tastes even better as leftovers 🙂

 

 

 

Other recipes you might like

Swedish Meatball Beef Stroganoff 

 

 

Louisiana Chicken Pasta

 

 

Pasta with Chicken and Vegetables in Tomato Sauce

 

 

 

Print