If you are a meat sauce family (my family is a serious meat sauce family), then a pot of this meaty tomato-ey ragu in the fridge (or a container of this in the freezer) is just pure peace of mind. This is the best meat sauce recipe; it is thick, hearty, and robust. It’s perfect with any kind of pasta, from spaghetti to penne to ziti. It also works beautifully in lasagnas and baked pasta dishes (think baked ziti!). And trust me when I say that that homemade meat sauce recipe is easy, it is basically foolproof.

My meat sauce has a mix of ground beef and Italian sausage, but there are other variations below. Serve Italian meat sauce over pasta alongside Best Parmesan Roasted Broccoli, Escarole Salad, or Roasted Asparagus with Creamy Lemon Dressing for the perfect meal.

Classic Italian Meat Sauce: If you are a meat sauce family (my family is a serious meat sauce family), then a pot of this in the fridge, or a container of this in the freezer is just pure peace of mind.

Italian Meat Sauce Ingredients

• Olive oil – I can’t think of an Italian pasta sauce that doesn’t taste even better with a little bit of added olive oil (occasionally butter).
• Beef and pork – I use a combo of lean ground beef and fresh pork sausage squeezed from the casing. The seasonings in the sausage kick the sauce into high gear.
• Chopped onion and garlic cloves – I love the combination of onion and garlic in my tomato sauces. If possible, use fresh minced garlic, not the pre-chopped jarred stuff — it makes a difference.
• Dried herbs – This sauce has a generous dose of oregano and basil. If you have the opportunity to use fresh herbs, you can — just add those herbs towards the end of the cooking instead of early on. Note that in many cases, fresh is preferable to dried, but for spaghetti sauce and meat sauce, I actually think the dried versions convey that more authentic red sauce/gravy flavor.
• Wine – This is optional, but if you have a bottle open, add a big glug or two of white or red wine. Alcohol amplifies and carries flavor.
• Canned tomatoes – I usually use crushed tomatoes, preferably canned in puree, which are thicker. You can also crush your own whole canned tomatoes or use diced ones if you want a chunkier sauce. Pureed tomato sauce is another choice for a smoother base. San Marzano tomatoes from Italy cost more but have great flavor and texture. You can also think about using low-sodium canned tomatoes to have more control over the salt.
• Red pepper flakes – These are optional but give the sauce a nice kick. Skip them, or add more if you want a spicier sauce.

Variations

• You are more than welcome to use ground turkey and turkey sausage and make a turkey meat sauce (and that’s what is in my first book, The Mom 100 Cookbook). Or, you can also use a combo of ground beef, ground pork, and ground veal if you like.
• For a vegetarian option, leave out the meat, and you’ve got a perfect tomato sauce. Or check out this Homemade Tomato Sauce recipe, a very simple spaghetti sauce.
• Feel free to add marinara sauce (jarred or homemade) instead of the canned tomatoes, but be aware that you may need to reduce your seasonings and spices accordingly, as the marinara sauce is already seasoned.
• Add a few tablespoons of tomato paste if you want to deepen the tomato flavor.
• Finish the pasta with some torn or slivered fresh basil.

How to Make Classic Italian Meat Sauce from Scratch

1. Brown the meat: In a large saucepan, heat olive oil over medium-high heat. Add the ground beef and the sausage, stirring frequently and breaking up the meat. When finished, turn it into a strainer and let the fat drain off.

2. Sauté the aromatics: Add the remaining oil to the same pot over medium heat. Add the onion until softened, followed by the garlic, oregano, and basil, and cook, stirring, until you can smell the garlic and herbs. Add the wine, if using.

3. Finish the sauce: Add the canned tomatoes and red pepper flakes and stir to combine everything. Bring to a simmer over medium-high heat. Add the browned meat, lower the heat to medium-low, and simmer, stirring occasionally for 20 minutes. Taste and season gently with the salt and pepper.

What Kind of Pasta Goes with Meat Sauce

Classic cooking wisdom says that for a chunky sauce, you want a chunky noodle. I think use whatever noodles you like! But yes, bulky noodles like penne rigate, rigatoni, ziti, cavatappi, and any pasta that has been bronze cut are great, as they have a slightly rougher exterior. Try to find a noodle with some texture or ridges (rigate) on the outside, which will help them grab onto the meat sauce.

You can also use thicker, longer pasta like linguine, bucatini, or fettuccine. And spaghetti with meat sauce is obviously a forever classic!

Whatever shape of noodles you feel like boiling up, toss them with some of this ragu-like sauce, sprinkle with some Parmesan, and add a salad. Things are going to feel A-ok, more than A-ok.

Storing and Freezing Meat Sauce

The sauce will last for up to 4 days in an airtight container in the refrigerator and 6 months well sealed in the freezer. Freeze it in airtight pint or quart containers, or better yet, in freezer-proof zipper-top bags, removing as much excess air as possible. Lay the bags flat and freeze them until solid, then you can store them flat or standing up like books. Label it so you don’t think it’s chili when you take it out!

What to Serve with Pasta with Meat Sauce

My family loved a generous sprinkling of Parmesan cheese atop the pasta with meat sauce.

Best Garlic Bread Ever

Tomato, Avocado, and Cucumber Salad

Classic Caesar Salad

More Meat Recipes

• One-Skillet Cheesy Beef and Macaroni
• Instant Pot Ziti “Lasagna” with Bolognese Sauce
• Cheesy Beef and Hash Brown Casserole
• Cheesy Mashed Potato Topped Shepherd’s Pie