This Ultimate Hearty Meat Sauce Recipe is a culinary masterpiece featuring a rich blend of beef and Italian sausage, seasoned to perfection. Ideal for lasagna, spaghetti, or zoodles, this sauce is made with easy pantry staples and a hint of sweetness for a balanced flavor.

Ingredients and Notes

Ground Meat: Use a mix of 1 pound each of ground beef and Italian sausage for a balanced flavor. Opt for lean ground beef if you prefer a lighter sauce.

Sugar: The addition of sugar is optional. Some prefer to omit it, while others may add up to ½ cup for a sweeter sauce. Adjust to your taste.

Italian Seasoning: Create your own Italian seasoning with dried basil, oregano, rosemary, thyme, and marjoram. Fresh herbs can also enhance the flavor.

Fennel Seeds: Fennel seeds enhance the flavor of the Italian sausage. If you prefer a purely sweet tomato sauce, use only ground beef and omit the fennel seeds, adding up to ¼ cup of sugar.

How To Make

1. Brown the Meat: In a large pot or Dutch oven, cook the ground beef, Italian sausage, and chopped onion over medium heat until mostly browned, about 5 minutes. Break up the meat with a wooden spoon. Drain excess fat if desired.
2. Add Aromatics: Stir in minced garlic and cook until fragrant, approximately 30 seconds.
3. Combine Tomatoes and Seasonings: Add crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, fennel seeds, and a bay leaf to the pot. Mix well.
4. Simmer: Allow the sauce to simmer uncovered for 30 minutes, stirring occasionally. Season with salt and pepper to taste (typically 1 teaspoon salt and ½ teaspoon pepper).
5. Serve: Serve over cooked pasta, spiralized zoodles, or use in dishes like Homemade Lasagna, Zucchini Parmesan, or Eggplant Parmesan.

Tips and Variations

• Yield: This recipe makes 2 quarts (8 cups), enough for 16 servings of ½ cup each.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Make-Ahead: Prepare the sauce up to 3 days in advance. Cool it quickly by placing the pot in a bowl of ice water, stirring frequently.
• Freezing: Cool the sauce completely before transferring it to freezer-safe containers or flat-laying freezer bags. Freeze for up to 3 months and thaw overnight in the refrigerator.
• Customization:
  • Lighter Sauce: Use ground chicken or turkey instead of beef and pork sausage.
  • Herbs: Add fresh herbs like parsley or basil at the end or as a garnish.
  • Spicy: Add red pepper flakes to taste.
  • Creamy: Stir in heavy cream, starting with ¼ cup, to reach the desired creaminess.
  • Buttery: Add 1-2 tablespoons of butter or a drizzle of olive oil for a richer flavor.
  • Thicker Sauce: Simmer longer or add an extra can of tomato paste.
  • Bolognese Variation: Use a mix of ground beef and pork with a mirepoix (onion, carrots, celery), tomato paste, white wine, and milk. Note that traditional Bolognese does not include garlic.
  • Meatless: For a vegetarian version, omit the meat and add extra vegetables like bell peppers and finely diced carrots.

Pairing Ideas and Additional Recipes

• Italian Meatballs: Serve with spaghetti, on subs, or as an appetizer. Instructions for pan-frying and baking included.
• Spaghetti and Meatballs: A comforting classic that will transport you to an Italian-American restaurant.
• Spaghetti Squash: Top cooked spaghetti squash with the meat sauce for a low-carb option.
• Lasagna: Layer this sauce with cheese and noodles for a traditional lasagna or try a make-ahead version.
• Zucchini Lasagna: Replace noodles with grilled zucchini ribbons for a lighter take.
• Zucchini Parmesan: Roast zucchini and layer with sauce and cheese for a quick dinner.
• Baked Ziti: A less fussy, equally cheesy alternative to lasagna.

MEAT SAUCE

Recipe by Cookingpoint.net

3.1 from 8 votes

Course: Side Dish

Servings

16

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

171

kcal

Total time

30

minutes

This quick and easy meat sauce combines beef, Italian sausage, and a blend of spices, perfect for lasagna, spaghetti, or zoodles.

Ingredients

• 1 pound ground beef

• 1 pound ground Italian sausage

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 1 (6 oz) can tomato paste

• 2 tablespoons sugar (optional)

• 1 ½ teaspoons dried basil

• 1 teaspoon Italian seasoning

• 1 teaspoon fennel seeds

• 1 bay leaf

• Salt and pepper to taste

Directions

• In a large saucepan or Dutch oven, cook ground beef, Italian sausage, and chopped onion over medium-high heat until browned, about 5 minutes. Drain excess fat if desired.
• Add minced garlic and cook for 30 seconds until fragrant.
• Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, fennel seeds, and bay leaf.
• Simmer uncovered for 20 minutes, stirring occasionally. Season with salt and pepper.
• Serve over pasta or zoodles.

Notes

• Storage: Store in the refrigerator for up to 4 days.

Nutrition Facts

• Calories: 171kcal
• Carbohydrates: 6g
• Protein: 11g
• Fat: 12g
• Cholesterol: 40mg
• Potassium: 319mg
• Calcium: 36mg
• Iron: 2mg