Name: Meat Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 2 lbs. ground beef, see notes; Salt/Pepper; 1 green bell pepper, finely diced; 3 cloves garlic, minced; 3/4 cup dry red wine, see notes; 6 oz. tomato paste; 2 teaspoons Worcestershire sauce; 2 teaspoons hot sauce; 2 tablespoons sugar; 28 oz. crushed tomatoes; 14.5 oz. diced tomatoes, undrained; 8 oz. tomato sauce; 2 bay leaves; 2 teaspoons each: dried parsley, basil, mustard powder, salt; 1.5 teaspoons oregano; 2 pinches red pepper flakes

Ingredients

Scale

Sauce

2 tablespoons olive oil
1 large yellow onion, diced
2 lbs. ground beef, see notes
Salt/Pepper
1 green bell pepper, finely diced
3 cloves garlic, minced
3/4 cup dry red wine, see notes
6 oz. tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
2 tablespoons sugar
28 oz. crushed tomatoes
14.5 oz. diced tomatoes, undrained
8 oz. tomato sauce
2 bay leaves

Seasonings

2 teaspoons each: dried parsley, basil, mustard powder, salt
1.5 teaspoons oregano
2 pinches red pepper flakes

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Instructions

Sauté the Onions: Heat the olive oil over medium heat in your Dutch oven. Add the diced onions, and cook for about 8 minutes, stirring occasionally, until they’re soft and translucent. You don’t want them to brown; just let them get nice and sweet.
Brown the Beef: Season the ground beef with salt and pepper, then add it to the pot. Increase the heat to medium-high and cook for about 5 minutes, breaking it up as it browns. You’re looking for a deep brown color, which gives the sauce a richer flavor.
Add Garlic and Bell Peppers: Toss in the minced garlic and bell peppers. Cook for another 3 minutes. You’ll know it’s ready when the garlic is fragrant and the peppers have softened slightly.
Deglaze with Wine: Pour in the red wine, and use a silicone spatula to scrape up any browned bits from the bottom. Let it simmer for 5-6 minutes, until most of the liquid has evaporated and the smell of alcohol has cooked off.
Season and Add Tomato Paste: Sprinkle in all the seasonings (parsley, basil, mustard powder, salt, oregano, red pepper flakes) and add the tomato paste, Worcestershire sauce, hot sauce, and sugar. Stir everything together to coat the meat in this flavorful mix.
Add Tomatoes and Bay Leaves: Pour in the crushed tomatoes, diced tomatoes, and tomato sauce, then toss in the bay leaves. Stir well, bring it to a boil, then reduce the heat to a gentle simmer.
Simmer the Sauce: Partially cover the pot and let it simmer on medium-low heat for about 45 minutes, stirring occasionally. This slow cooking thickens the sauce and melds all the flavors beautifully.
Serve and Enjoy: Remove the bay leaves before serving. Ladle the sauce over pasta, sprinkle with fresh Parmesan, and pair it with garlic bread for the ultimate experience.

Notes

Serving Suggestions

This sauce is perfect with any pasta, from spaghetti to rigatoni. Top it with a generous amount of grated Parmesan or Pecorino cheese, and don’t forget the garlic bread. A fresh green salad with a tangy vinaigrette makes a lovely contrast to the richness of the sauce. For something a little extra, sprinkle chopped fresh basil on top just before serving.

Author: Lily
Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner