Classic Italian Meat Sauce

Pouring homemade Italian meat sauce over bowl of spaghettie.

Print Recipe

5 from 10 votes

Classic Italian Meat Sauce

If your family loves a great meat sauce, then a pot of this in the fridge freezer is just pure peace of mind.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: Servings

Author: Katie Workman

Cost: $15

Ingredients

2 tablespoons olive oil (divided)
1 pound ground beef
1 pound fresh pork sausage (squeezed from the casing)
1 ½ cups chopped onion
2 teaspoons finely minced garlic
2 teaspoons dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground black pepper (to taste)
Big glug or two of red or white wine (if you have a bottle open )
2 (28-ounce) cans crushed tomatoes (preferably in puree)
¼ teaspoon red pepper flakes (optional)

Instructions

In a large saucepot, heat 1 tablespoon of the olive oil over medium-high heat. Add both the ground beef and the sausage together and cook, stirring frequently and breaking up the meat so that it’s very crumbly and browned throughout, about 4 to 6 minutes. Turn it into a strainer and let the fat drain off.
Add the remaining tablespoon of oil to the same pot over medium heat (don’t clean it! All those little bits of flavor from the meat will season the sauce). Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, oregano, and basil and cook, stirring for 2 more minutes, until you can smell the garlic and herbs. Add the wine, if using, and stir for one more minute, scraping up any bits stuck to the bottom, until the wine pretty much evaporates.
Add the canned tomatoes and red pepper flakes, if using, and stir to combine everything. Bring to a simmer over medium-high heat, stirring occasionally. 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 (the sausages provide a whole lot of seasoning).

Notes

The sauce will last for up to 4 days in the refrigerator and 6 months when well-sealed in the freezer. Freeze it in pint or quart containers, or better yet, in a freezer-proof zipper-top, which you should seal, 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!

Nutrition