Description
This hearty Meat Sauce combines ground beef and Italian sausage simmered in a rich tomato base with aromatic herbs and a touch of sweetness. Perfectly balanced with garlic, onions, and spices, this sauce is ideal for serving over your favorite pasta dishes and will delight the whole family with its robust flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound ground beef
- 1 pound Italian sausage
- 6 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 tablespoon white sugar
- 1 pinch crushed red pepper flakes (optional)
- Salt & pepper, to taste
Instructions
- Sauté Onions: Heat the olive oil in a pot, Dutch oven, or braiser over medium-high heat. Add the chopped onion and sauté for about 4 minutes until soft and translucent.
- Brown the Meats: Add the ground beef and Italian sausage to the pot. Cook while breaking the meat up with a spoon until browned evenly, about 8-10 minutes. Remove some excess fat but leave a few tablespoons for flavor.
- Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes, tomato paste, and beef broth. Add Italian seasoning, dried oregano, white sugar, and crushed red pepper flakes if using. Bring the mixture to a gentle bubble.
- Simmer the Sauce: Reduce heat to low to medium-low, cover the pot with the lid slightly open, and let the sauce simmer for at least 30 minutes, stirring occasionally. For richer flavor, simmer for up to an hour or longer, adding extra beef broth if the sauce becomes too thick.
- Season and Serve: Taste the sauce and season generously with salt and pepper. Serve hot over your favorite pasta.
Notes
- Using a mix of ground beef and Italian sausage adds depth of flavor; you can substitute sausages with other types if preferred.
- The white sugar balances the acidity of the tomatoes but can be adjusted or omitted based on sweetness preference.
- The sauce can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Feel free to add chopped fresh basil or parsley at the end for added freshness.
- Simmering longer improves flavor and texture, but watch the liquid level and add broth as needed to prevent burning.
