Can I use other ground meats besides beef?

Absolutely! This recipe is incredibly flexible. Ground pork, Italian sausage, or veal (or any combination) work beautifully, adding extra depth and a richer texture. Just use what you have on hand or what you love most.

Is the red wine essential, and can I substitute it?

Red wine brings amazing depth, but if you prefer not to use it (or simply don’t have any), swap it out for beef broth and add a tablespoon of red wine vinegar. You’ll still achieve a fantastic savory, balanced sauce.

Can this sauce be made in a slow cooker?

Yes! Simply sauté the onions, meat, garlic, and peppers as described, then transfer everything to your slow cooker. Add the remaining ingredients and cook on high for 4 hours or low for 8, stirring once or twice for even cooking.

Does the hot sauce make the meat sauce spicy?

Not at all! The hot sauce acts as a subtle flavor enhancer. If you prefer zero heat, use just a teaspoon or skip it—the sauce will still be delicious, just a touch milder.

Classic Italian Meat Sauce Recipe

Description

This hearty homemade meat sauce is packed with tender ground beef, savory seasonings, and a medley of tomatoes, simmered low and slow for rich flavor. Serve it with your favorite pasta or baked dishes. Perfect for meal prepping—it freezes and reheats beautifully for easy weekday meals.

Ingredients

Units Scale

Sauce

2 tablespoons olive oil
1 large yellow onion, diced
2 lbs. ground beef (see notes for substitutes)
Salt and pepper, to taste
1 green bell pepper, finely diced
3 cloves garlic, minced
3/4 cup dry red wine (see notes for substitutes)
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 dried parsley
2 teaspoons dried basil
2 teaspoons mustard powder
2 teaspoons salt
1.5 teaspoons oregano
2 pinches red pepper flakes

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Instructions

Soften Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions and cook for about 8 minutes, stirring occasionally, until they begin to soften and turn translucent.
Brown the Meat: Season the ground beef with salt and pepper. Increase the heat to medium-high, add the ground beef to the pot, and cook while crumbling for 5 minutes. Add the minced garlic and finely diced bell peppers, and continue to cook for 3 more minutes until fragrant and the meat is nicely browned.
Deglaze the Pot: Drain excess grease if needed. Pour in the dry red wine and use a silicone spatula to scrape any browned bits from the bottom of the pot, incorporating their flavor into the sauce. Cook for 5-6 minutes, or until most of the liquid evaporates and the alcohol smell is gone.
Add Flavors: Stir in the seasonings, tomato paste, Worcestershire sauce, hot sauce, and sugar, ensuring the beef is evenly coated.
Simmer the Sauce: Add the crushed tomatoes, diced tomatoes (with their juice), tomato sauce, and bay leaves. Bring the mixture to a gentle boil, then reduce heat to low. Partially cover the pot and let the sauce simmer for 45 minutes, stirring occasionally so nothing sticks and the flavors meld together.
Serve: Remove bay leaves and serve hot with your favorite pasta and garlic bread with cheese. Enjoy!

Notes

You can substitute some or all of the ground beef with ground sausage, pork, or veal for added depth.
For the wine, Cabernet Sauvignon, Merlot, and Pinot Noir work best; if omitting wine, use beef broth plus 1 Tbsp red wine vinegar.
Up to 4 oz. cream cheese or 3/4 cup heavy cream can be added for a richer, creamier sauce.
Worcestershire, hot sauce, and mustard powder are flavor enhancers—the hot sauce will not make it spicy.
To use a slow cooker: after browning aromatics and meat and deglazing with wine, transfer to a slow cooker, add remaining ingredients, and cook on high for 4 hours or low for 8 hours.
Makes about 9.5 cups of sauce, enough for 3 lbs. pasta.
Leftovers work great in lasagna, ravioli bakes, and stuffed shells.
Store in an airtight container in the fridge for 3 days, or freeze up to 3 months. Thaw overnight before reheating for best results.
Find this recipe on page 152 of ‘Let’s Eat!’ cookbook.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 10g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 24g
Fiber: 4g
Protein: 24g
Cholesterol: 70mg