Meat Sauce Recipe

5 from 13 votes

The best Meat Sauce recipe to make a delicious and hearty pasta dish. This meat sauce is rich and comforting made with lean ground beef, vegetables, fresh herbs, and spices.

Prep Time15

Cook Time40

Total Time55

Course: Pasta

Cuisine: Italian

Servings: servings

Calories: 741kcal

Author: Rosemary Molloy

Ingredients

2 tablespoons olive oil
1-2 cloves garlic chopped
2 tablespoons carrots chopped
2 tablespoons onion chopped
2 tablespoons celery chopped
1 pound lean ground beef* (454 grams)
3 cups tomato puree (passata) (680 grams)
1 cup water
½ teaspoon salt (or to taste)
½-¾ teaspoon oregano
½-¾ teaspoon basil
3-4 leaves fresh basil leaves chopped
1-2 bay leaves
1-2 pinches hot pepper flakes or black pepper (if desired)
4 cups cooked pasta (fettuccine, penne etc)

*You can use ½ ground beef and ½ ground pork if desired.

US Customary - Metric

Instructions

In a medium- sized pot add the olive oil, garlic, chopped carrot, onion and celery, cook on medium heat for approximately 2-3 minutes or until the onion is transparent.
Add the ground beef and brown, then add the puree, water, salt, oregano, basil, fresh basil leaves, bay leaf and hot pepper flakes (or black pepper) if desired, stir well to combine. Bring to a boil, then lower heat and simmer half covered for approximately 35-40 minutes or until desired thickness, stirring occasionally. Remove the bay leaf.
Serve over cooked fettuccine or pasta of choice, sprinkle with freshly grated parmesan cheese if desired before serving. Enjoy!

Notes

Can I use another kind of meat?

Yes, ground pork or try Italian sausage. Or do a mix of meat like beef and pork. You can also use ground turkey.

How to store the sauce.

It will keep well in the refrigerator for several days. It tastes even better a day after it’s been made when the flavors mix and meld together. Warm it on the stove and then toss it with your pasta.

The sauce an also be frozen in an airtight freezer container. It will keep for up to three months in the freezer. Thaw in the fridge overnight and heat on low/medium in a pot.

Nutrition