Classic Meat Sauce

Name: Classic Meat Sauce
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8 servings, about 3/4 cup each
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely diced; 1 medium carrot, finely diced; 1 celery stalk, finely diced; 4 garlic cloves, minced; 1 1/2 pounds 85% lean ground beef; 1 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon black pepper; 2 tablespoons tomato paste; 1/2 cup dry red wine; 1 can (28 ounces) no-salt-added crushed tomatoes; 1 can (15 ounces) no-salt-added tomato sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; 1 teaspoon sugar; 1/4 teaspoon crushed red pepper flakes, optional for heat; 1/4 cup whole milk

This cozy meat sauce is rich with ground beef, tomatoes, garlic, and a small splash of milk for a mellow finish. Simmer it slowly, then spoon it over pasta, polenta, baked potatoes, or roasted vegetables.

Total time: 90 min
Yield: 8 servings, about 3/4 cup each
Difficulty: Easy

Prep 15mCook 75mItalian-AmericanPasta Recipes

A good meat sauce is one of those recipes that makes dinner feel settled. It uses basic groceries, fills the kitchen with a savory tomato-garlic smell, and gives you enough sauce for a family meal plus leftovers.

This version is Italian-American in style: ground beef, crushed tomatoes, onion, carrot, celery, tomato paste, red wine, herbs, and a little milk. The milk may sound unusual, but it softens the acidity of the tomatoes and gives the sauce a rounder flavor.

Serve it with spaghetti, rigatoni, or any pasta shape that can hold a hearty sauce. It also freezes well, so it is worth making the full batch.

01What you'll need

Ingredients

18 items · 8 servings, about 3/4 cup each

2 tablespoons olive oil
1 medium yellow onion, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
4 garlic cloves, minced
1 1/2 pounds 85% lean ground beef
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons tomato paste
1/2 cup dry red wine
1 can (28 ounces) no-salt-added crushed tomatoes
1 can (15 ounces) no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes, optional for heat
1/4 cup whole milk

02How to make it

Step-by-step

1. Soften the vegetables
Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 6 to 8 minutes, stirring often, until the vegetables look glossy and the onion is soft. This mix is often called a soffritto, which means finely chopped vegetables cooked gently to start a sauce.
2. Add the garlic
Stir in the garlic and cook for about 30 seconds. Do not let it brown. Garlic can turn bitter if it cooks too long before the meat goes in.
3. Brown the beef
Add the ground beef, salt, and black pepper. Break the meat into small pieces with a wooden spoon. Cook for 8 to 10 minutes, until no pink spots remain and some browned bits form on the bottom of the pot.
4. Cook the tomato paste
Stir in the tomato paste and cook for 1 to 2 minutes. It should darken slightly and coat the beef. This quick step helps the tomato paste taste sweeter and less sharp.
5. Deglaze with wine
Pour in the red wine. Scrape the bottom of the pot with your spoon to loosen any browned bits. Let the wine bubble for 2 to 3 minutes, until it smells less sharp and the liquid has reduced a little.
6. Add the tomatoes and herbs
Stir in the crushed tomatoes, tomato sauce, oregano, basil, bay leaf, sugar, and red pepper flakes if using. Bring the sauce to a gentle boil, then lower the heat so it barely bubbles.
7. Simmer the sauce
Partly cover the pot and simmer for 55 to 60 minutes, stirring every 10 to 15 minutes. If the sauce gets too thick, add a splash of water. If it looks thin, simmer uncovered for the last 10 minutes.
8. Finish with milk
Remove the bay leaf. Stir in the milk and simmer for 5 more minutes. Taste and adjust the salt if needed. Serve hot over cooked pasta or cool the sauce for storage.

03From our kitchen

Cook's tips

Make-ahead: This sauce tastes even better after a night in the refrigerator. Make it up to 3 days ahead and reheat gently on the stovetop.
Storage: Refrigerate cooled sauce in an airtight container for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
No wine swap: Replace the red wine with 1/2 cup low-sodium beef broth or water plus 1 teaspoon red wine vinegar. Add the vinegar with the tomatoes, not directly to the hot pot.
Meat swaps: Use ground turkey, ground pork, or a mix of beef and pork. Leaner meats may make a lighter sauce, so add 1 extra tablespoon olive oil if the pot looks dry.
Tomato choice: No-salt-added tomatoes keep the sodium in check. If you use regular canned tomatoes, reduce the salt at first and season to taste at the end.
Texture tip: For a smoother sauce, dice the vegetables very finely. For a chunkier sauce, leave the beef in slightly larger crumbles.

Cook's note

This recipe is written as a full, spoonable meat sauce rather than a thin pasta coating. If tossing with pasta, reserve a little pasta cooking water and add a splash to help the sauce cling to the noodles.

04Frequently asked

Questions & answers

Can I make meat sauce without wine?

Yes. Use 1/2 cup low-sodium beef broth or water instead. For a little brightness, add 1 teaspoon red wine vinegar when you add the tomatoes.

Do I need to drain the beef?

With 85% lean beef, you usually do not need to drain unless there is a large pool of fat. If you use fattier beef, spoon off some of the fat after browning, leaving about 1 to 2 tablespoons for flavor.

How long should meat sauce simmer?

Plan on about 1 hour after the tomatoes go in. That gives the sauce time to thicken and lets the beef, vegetables, and herbs come together.

What pasta goes well with meat sauce?

Spaghetti is classic, but rigatoni, pappardelle, penne, and shells are great because they catch the thick sauce. Use about 3/4 cup sauce for every 2 ounces dry pasta.

Can I freeze meat sauce with milk in it?

Yes. The small amount of milk in this sauce freezes well. Cool the sauce first, freeze in meal-size containers, and reheat slowly while stirring.

05Per serving

Nutrition Facts

8 servings, about 3/4 cup each

Amount per serving

Calories294

% Daily Value*

Total Fat16 g: 21%
Saturated Fat6 g: 30%
Cholesterol59 mg: 20%
Sodium380 mg: 17%
Total Carbohydrate15 g: 5%
Dietary Fiber4 g: 14%
Total Sugars9 g
Protein19 g: 38%

Vitamin D0.2 mcg: 1%
Calcium82 mg: 6%
Iron3.4 mg: 19%
Potassium832 mg: 18%

* Percent Daily Values are based on a 2,000-calorie diet.

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