Description
This rich and hearty meat sauce recipe combines ground beef, aromatic vegetables, and a blend of Italian seasonings simmered slowly in a savory tomato base. Perfect for serving over pasta, it delivers classic Italian flavors with deep, comforting complexity developed through a long, slow simmer.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds ground beef
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups tomato sauce
- 2 bay leaves
- ¼ cup fresh parsley, chopped
Instructions
- Brown the Meat and Sauté Vegetables: Heat olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Then add the chopped onion and green bell pepper and cook until softened. Stir in the minced garlic, tomato paste, Italian seasoning, sugar, salt, pepper, and red wine. Cook until the wine has evaporated.
- Simmer the Sauce: Add the crushed tomatoes, tomato sauce, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 2 to 3 hours, stirring occasionally. If the sauce becomes too thick during cooking, thin it with a bit of beef broth, chicken broth, or reserved pasta water to achieve your desired consistency.
- Final Seasoning and Serving: Taste the sauce and adjust seasoning as needed, removing the bay leaves. Garnish with fresh chopped parsley just before serving. This sauce pairs wonderfully over your favorite pasta and can be topped with freshly grated Parmesan cheese for extra flavor.
Notes
- Use dry red wine to add depth of flavor; if you prefer not to use alcohol, substitute with beef broth.
- Simmering for a long time develops richer flavors—do not rush this step.
- If the sauce thickens too much, gradually add broth or pasta water to loosen the texture.
- Bay leaves should be removed before serving as they are not edible.
- Ground beef can be substituted with ground turkey or pork for a different taste and texture.
- Serve over spaghetti, fettuccine, or your pasta of choice, topped with Parmesan cheese.
