As the sauce simmers, the aroma of browned beef and Italian sausage deepens into something rich and unmistakably comforting. The tomatoes soften and melt into the meat, their acidity tamed by a touch of sugar, while garlic and parsley perfume the air.
By the time it’s ready, the sauce has thickened to a glossy, brick-red ragu that clings to every strand of pasta. Serve it generously over spaghetti, or spoon it between layers of lasagna noodles for a deeply flavored Sunday dinner.
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Tips for Success
- Simmer longer for depth: The sauce improves the longer it simmers—up to 3–4 hours if you have the time.
- Use Italian sausage if possible: It adds the right amount of spice and sweetness. Ground pork is a good substitute, but you may want to increase the Italian seasoning slightly.
- Balance the acidity: Add the final tablespoon of sugar only if the tomatoes taste overly sharp.
- Texture matters: For a smoother sauce, use an immersion blender briefly before serving.
- Storage: Keeps in the fridge for 3 days or freezer for up to 3 months—great for meal prep.
The bottom line
A slow-simmered Homemade Meat Sauce transforms humble pantry staples into a rich, savory sauce that tastes like it’s been on the stove all afternoon. The balance of beef, sausage, and tomato creates depth, while herbs and sugar bring harmony.
It’s the kind of sauce that turns a weeknight pasta into something worth lingering over.
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Homemade Meat Sauce for Pasta + More
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or silicone spatula
- Sharp chef’s knife
- Cutting board
- Measuring spoons and cups
- Can opener
- Ladle for serving
Ingredients
- 1 lb lean ground beef
- 1 lb bulk Italian sausage or ground pork
- 1 large onion peeled and chopped
- 6 cloves fresh garlic peeled and minced
- 3 T granulated sugar divided
- 1 T Italian seasoning blend
- 1 t salt
- ½ t ground black pepper
- ¼ c fresh parsley chopped
- 6 oz can tomato paste
- 28 oz can crushed tomatoes
- 15 oz can diced tomatoes with basil garlic, and oregano (or regular diced tomatoes)
- ½ c chicken or vegetable broth
Instructions
- Place ground beef, sausage, and onion in a large soup pot or Dutch oven. Cook over medium heat until the meat browns, breaking it apart as it cooks. Drain off excess fat.
- Add garlic; cook for 1 minute.
- Stir in 2 T sugar, Italian seasoning, salt, pepper, and parsley. Mix well.
- Add tomato paste, stirring to coat the meat mixture.
- Add crushed tomatoes, diced tomatoes, and broth. Stir thoroughly.
- Bring to a simmer over medium heat. Reduce to low, cover, and simmer at least 30 minutes or up to 4 hours, stirring occasionally.
- Taste and adjust seasonings, adding the remaining 1 T sugar if needed.
