This Homemade Meat Sauce is thick, hearty and super meaty! It uses a combination of lean ground beef and Italian sausage for the most amazing flavour. Serve it over spaghetti topped with parmesan or use it in a lasagna for an extra special dinner the whole family will enjoy!
Lovely people — presenting the BEST meat sauce ever! Indeed, as per myself and each and every individual who’s attempted it, that is. This is my total most loved natively constructed pasta sauce! I’ve been making it for quite a long time and it’s never bombed me once.I would prefer not to seem like a big talker, yet I’ve never been one to utilize pasta sauce directly from the container. Not that there’s anything amiss with that, but rather making your own pasta sauce without any preparation that utilizes genuine/new fixings is multiple times better compared to the stuff in a container.
Be that as it may, natively constructed doesn’t need to mean troublesome. This sauce is amazingly simple to put together. The most work you need to do is cooking the onions and searing the meat — after that simply add the tomatoes and flavors and permit the sauce to stew for quite a long time until it turns into a rich, flavourful, velvety and thick sauce.So what goes into making the best meat sauce ever? All around we should separate the fixings.
This Homemade Meat Sauce is thick, hearty and super meaty! It uses a combination of lean ground beef and Italian sausage for the most amazing flavour. Serve it over spaghetti topped with parmesan or use it in a lasagna for an extra special dinner the whole family will enjoy!
INGREDIENTS
- 2 Tbsp olive oil
- 1 large white onion, finely diced
- 5 garlic cloves, finely minced
- 1 pound Italian sausage, removed from their casings (I used Hot Italian Sausage)
- 1 and ½ pounds lean ground beef
- 3 cups (28 ounce) crushed tomatoes
- 2 cups (16 ounce) tomato sauce
- 1 (6 ounce) can tomato paste
- 2 Tbsp brown sugar
- 1-2 teaspoons salt, to taste
- ½ teaspoon ground black pepper
- 2 tsp dried basil
- 2 tsp Italian Seasoning
- ½ tsp fennel seeds
- ¼-1/2 teaspoon crushed red peppers flakes (optional).
INSTRUCTIONS
- In a large dutch oven, heat the olive oil over medium heat. Once it’s hot, add the diced onion and minced garlic. Toss around with a wooden spoon and cook until onions are softened and slightly browned, about 3-5 minutes. Be careful as the garlic can easily burn.
- Once the onions are cooked, add the Italian sausage and ground beef. Cook until it’s no longer pink, breaking it up with a wooden spoon.
- Once meat is browned, drain any juices in the pot. Return to heat and pour in the crushed tomatoes and tomato sauce. add a little water to the jars, shake a bit and pour into the pot.
- Add tomato paste, sugar, salt, pepper, dried basil, Italian Seasoning, fennel seeds and red pepper flakes. Stir to make sure everything is combined. Turn the heat to low and simmer for at least 1 and ½ to 2 hours to reduce the water and enhance the flavour. Skim the fat on top and stir occasionally, tasting the sauce and adjusting the seasonings to your preference. Use for lasagna, spaghetti and more!
NOTES
- This recipe can be doubled or even tripled (use a bigger pot) and half can be kept in the freezer. To freeze the sauce: allow it to cool completely, then pour it into large re-sealable bags and stack them up in the freezer. Transfer the sauce to the refrigerator to thaw out the night before you plan to have it for dinner, then re-heat it on the stove top.
