This killer meat sauce recipe comes straight from my father-in-law’s kitchen, and it’s hands down the best—everyone’s obsessed. It’s thick, hearty, and loaded with flavor, thanks to a mix of beef, veal, and pork, plus those classic spices you can tweak your way. Get that pot simmering on the stove this Sunday!
Sunday dinners at my grandma’s were all about pasta—she’d whip up everything from lasagna and stuffed shells to rigatoni with sausage and peppers, or just good ol’ spaghetti with sauce
Since some folks in the family weren’t into chunky sauces, she’d usually make a simple marinara (but she’d throw in some spare ribs for that extra flavor boost). I was all about her sauce, but I’ve always had a serious thing for a thick, chunky meat sauce.
When I started dating my husband, I got to try his dad’s meat sauce after it had been simmering on the stove all Sunday afternoon. I was instantly hooked.
I’ve been loving it ever since (whether he makes it or I do!), and the second time I cooked it, my husband walked into the kitchen just as it started to simmer and said it smelled just like his parents’ place on a Sunday. Nailed it.
Watch How to Make Meat Sauce:
The Best Meat Sauce, Ever
This homemade meat sauce is the BEST! It’s thick, hearty, and uses a combination of beef, pork and veal for phenomenal flavor.
The Ingredients for Meat Sauce Recipe
Meat : This sauce combines ground beef, pork, and veal; you may see it sold as ‘meatloaf mix.’ I have also used half ground beef and half ground Italian sausage-so delicious!
Onions and Garlic : The quintessential essentials of a killer sauce!
Basil: The only herb in this sauce, and I’m with it, but feel free to add a pinch of oregano or any other classics you like. Because it uses dried basil, I like to make it year-round, but the recipe can easily be adapted to use fresh basil-from the garden. My father-in-law swits them out when basil is in season during the summer months.
Red Wine : It adds a little depth and a bit of a kick. Whatever red we have in the house, cabernet sauvignon or pinot noir, I use. The alcohol cooks out anyway, so skip it if you don’t do wine.
Crushed Tomatoes : A little chunkier than the sauce but not as chunky as diced tomatoes, so they give that bright fresh tomato flavor to the sauce.
Tomato Puree: It has thicker consistency than ordinary sauce but thinner than paste. It gives a body to the sauce and also gives it a smooth texture.
How to make Meat Sauce Recipe:
Start by browning the beef and onion. Break up the ground beef into small bits as it cooks. Once it’s browned, I like to toss it in the food processor and give it a quick pulse so it’s super finely crumbled. Makes the sauce extra smooth (though some folks prefer their spaghetti sauce with bigger chunks of meat—totally up to you!).
Now add the tomato sauce, tomato paste, seasonings, Worcestershire sauce, and a little sugar, then let it simmer. Add a bit of water and cook for 30 minutes more or longer if you really like a rich and deep flavor. Longer is better when it comes to simmering and getting the flavors to meld into one another.
How to Store Meat Sauce Recipe
These are the procedures on how to store the meat sauce correctly:
Cool It Down: First cool down the sauce before you store it.
Use Airtight Containers: Scoop the sauce into air-tight containers or freezer-safe bags and seal it to keep fresh.
Refrigerate: Meat sauce will keep in the fridge for 3 to 4 days.
Freeze for Longer Storage: For longer storage, freeze the sauce—it’ll keep for up to 3 months. Just leave a little space in the container for expansion.
Reheat Properly: When you are ready to use it, thaw in the fridge overnight or reheat straight on the stove until hot and bubbly.
Meat Sauce Recipe FAQs
How long does meat sauce last in the fridge?
Store it in an airtight container and it’s good for about 3 to 4 days.
Can I freeze meat sauce?
Of course! You can freeze it for up to 3 months. Just remember to leave some room in the container for expansion.
How do I reheat meat sauce?
If it’s been frozen, thaw overnight in the fridge, then bring to a simmer over medium heat on the stovetop-the sauce is hot and bubbly. Or, if you’re in a real hurry you can zap it in the microwave!
What’s the best meat for meat sauce?
A good combo of ground beef, pork and veal works well, but ground sausage or even turkey will give it a bit of a twist.
Why add sugar to meat sauce?
A little sugar balances the acidity of tomatoes, making the sauce deeper and richer.
Can I prepare meat sauce without wine?
Yes! Wine gives some depth, but you can easily omit the wine.
Can I make this recipe with fresh or dried herbs?
Depends on what you’ve got! Fresh herbs, like basil or oregano, add a bright flavor, whereas dried herbs are convenient and pack a punch.
How long should I let the meat sauce simmer for?
The longer, the better! Let it simmer for at least 30 minutes, but if you have the time, a couple of hours really brings out the flavors.
Can I make meat sauce ahead of time?
Absolutely! Meat sauce tastes even better the next day when you have allowed the flavors to meld together a little. Cook a double or triple batch and freeze it.
How do I thicken my meat sauce?
Let it simmer, uncovered, to cook off excess liquids. Add a spoonful of tomato paste for that extra thickening, besides added flavor.
Meat Sauce Recipe
Course: Meat, SauceCuisine: American, Italian15
minutes3
hours877
kcal3
hours15
minutesIt is a killer meat sauce recipe, and it is one that comes straight from the kitchen of my father-in-law. A total crowd-pleaser, this thick, hearty sauce is packed with awesome flavor from a mix of beef, veal, and pork
Ingredients
2 tablespoons olive oil
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
1 large yellow onion, finely chopped
3 cloves garlic, minced
4 tablespoons dried basil
Salt and pepper, to taste
½ cup (120 ml) red wine
2 cans (28 ounces each) crushed tomatoes
1 can (28 ounces) tomato puree
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat. When it starts to shine, add the ground beef, pork, and veal. Cook while crumbling it into pieces with the wooden spoon until it’s nicely browned.
- Add the onion and garlic to the mixture of meat and stir-fry with frequent stirring till the onions turn translucent, which should take about 7 to 10 minutes. Add the dried basil, salt, and pepper.
- Add the red wine, and let simmer for about a minute until most of it evaporates. Reduce heat a bit and add crushed tomatoes and tomato puree; stir well to combine everything.
Reduce heat to the lowest simmer and let sit just a little ajar with the lid. Let it simmer 2 to 3 hours, stirring occasionally.
Notes
- Equipment – An 8-quart pot or a 7.25-quart Dutch oven is perfect for this sauce!
- The Tomatoes:My father-in-law swears by Tuttorosso crushed tomatoes and tomato puree. He loves ’em because they’re thick, which makes for a heartier sauce. You’ll mostly find this brand in the Eastern U.S. (but you can sometimes snag it on Amazon, Target, or Walmart). If you can’t track it down, no worries—use your favorite brand or whatever you’ve got. Remember, though, that some brands are a little waterier than Tuttorosso, so if that’s the case, throw in a small can of tomato paste to thicken it up.
Wine:I just use whatever red wine we have on hand, usually cabernet sauvignon or pinot noir. But if you really cannot do wine, you feel free to omit!
If you’re a meatless sauce kind of person, just omit the meat and carry on with instructions. I have done this when making baked ziti, and it is still delish.
More Flavor:Now, in this recipe, I used four herbs, but feel free to add or mix any others you may like: and if you want a little more heat, toss in some red pepper flakes!
Long and Low Simmer:Tasting best if the sauce is left to hang out at least 2-3 hours after it reaches its simmer on the stovetop. This is where the flavors mix and really come alive.
Storage:Chill sauce for later usage, allowing it to cool to room temperature first. Place it in an airtight container and stash it in the fridge for up to 4 days.
How to Freeze Sauce:This sauce freezes like a champ! Cool it and then pack in an airtight container. Freeze for up to 3 months. When ready, thaw overnight in the fridge and reheat in a saucepan over low heat.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories877
- % Daily Value *
- Total Fat
42g
65%
- Saturated Fat 12g 60%
- Cholesterol 163mg 55%
- Sodium 944mg 40%
- Potassium 3685mg 106%
- Total Carbohydrate
70g
24%
- Dietary Fiber 17g 68%
- Sugars 35g
- Protein 58g 116%
- Calcium 390%
- Iron 19.8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
