Introduction

This hearty meat sauce is a classic favorite that’s perfect for comforting weeknight dinners. Packed with flavorful ingredients and simmered to perfection, it pairs beautifully with your favorite pasta and a side of garlic bread.

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 lbs. ground beef (see notes)
Salt and pepper, to taste
1 green bell pepper, finely diced
3 cloves garlic, minced
3/4 cup dry red wine (see notes)
6 oz. tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
2 tablespoons sugar
28 oz. crushed tomatoes
14.5 oz. diced tomatoes, undrained
8 oz. tomato sauce
2 bay leaves
2 teaspoons each: dried parsley, basil, mustard powder, salt
1.5 teaspoons oregano
2 pinches red pepper flakes

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onions and cook for about 8 minutes, stirring occasionally, until softened.
Step 2: Season the ground beef with salt and pepper. Increase heat to medium-high, add the beef, and cook, crumbling it, for 5 minutes. Add the minced garlic and diced bell peppers, cooking for another 3 minutes.
Step 3: Drain any excess grease from the pot. Pour in the red wine and use a spatula to scrape up any browned bits. Cook for 5–6 minutes until most of the liquid evaporates and the alcohol smell dissipates.
Step 4: Stir in the tomato paste, Worcestershire sauce, hot sauce, sugar, and the dried seasonings. Mix well to coat the meat evenly.
Step 5: Add the crushed tomatoes, diced tomatoes with their juice, tomato sauce, and bay leaves. Bring the sauce to a boil, then reduce to a medium-low simmer. Partially cover the pot and cook for 45 minutes, stirring occasionally to prevent sticking and help the flavors meld.
Step 6: Remove the bay leaves before serving. Enjoy the sauce over your preferred pasta and serve with garlic bread topped with cheese for a complete meal.

Tips & Variations

For a richer flavor, use a full-bodied dry red wine like Cabernet Sauvignon or Merlot.
If you prefer, substitute ground beef with ground turkey or a mix of beef and pork for a different taste.
Add sliced mushrooms or chopped carrots with the bell peppers for extra veggies.
Simmering the sauce longer will intensify the flavor and thicken the sauce further.

Storage

Store leftover meat sauce in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. This sauce also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meat sauce without wine?

Yes, you can omit the wine if you prefer. Replace it with an equal amount of beef broth or water, although the wine adds depth and richness to the sauce.

What type of pasta goes best with this meat sauce?

This sauce pairs well with a variety of pasta types including spaghetti, penne, rigatoni, or fettuccine. Choose a pasta shape that holds sauce well to enjoy every bite.

Hearty Meat Sauce Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

This rich and flavorful Meat Sauce recipe features ground beef simmered with a blend of tomatoes, herbs, and spices to create a hearty sauce perfect for pairing with pasta or garlic bread. Slow-simmered to develop depth, it balances savory, spicy, and tangy elements with a hint of red wine and Worcestershire sauce for complexity.

Author: Ella
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Sauce
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Meat Sauce Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 lbs. ground beef (see notes)
Salt and Pepper, to taste
1 green bell pepper, finely diced
3 cloves garlic, minced
3/4 cup dry red wine (see notes)
6 oz. tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
2 tablespoons sugar
28 oz. crushed tomatoes
14.5 oz. diced tomatoes, undrained
8 oz. tomato sauce
2 bay leaves
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons mustard powder
2 teaspoons salt
1.5 teaspoons dried oregano
2 pinches red pepper flakes

Instructions

Heat Oil and Sauté Onions: Heat olive oil in a large pot over medium heat. Add the diced onions and cook, stirring occasionally, for about 8 minutes until they soften and become translucent.
Cook Ground Beef and Veggies: Season the ground beef generously with salt and pepper. Increase the heat to medium-high and add the beef to the pot. Cook and crumble the meat for 5 minutes until browned. Then add the minced garlic and finely diced green bell pepper; cook together for 3 more minutes to build flavor.
Deglaze with Wine: Drain any excess grease from the pot. Pour in the red wine and use a silicone spatula to scrape and loosen browned bits from the bottom of the pot. Cook the mixture for 5-6 minutes until most of the liquid evaporates and the alcohol aroma dissipates, leaving concentrated flavor.
Add Seasonings and Tomato Paste: Stir in tomato paste, Worcestershire sauce, hot sauce, sugar, and all dried seasonings (parsley, basil, mustard powder, salt, oregano, red pepper flakes). Mix thoroughly to evenly coat the beef and vegetables.
Add Tomatoes and Simmer: Add the crushed tomatoes, diced tomatoes with juice, tomato sauce, and bay leaves to the pot. Bring the sauce to a boil, then reduce heat to medium-low. Partially cover and let simmer gently for 45 minutes, stirring occasionally to prevent sticking and to lift settled meat, until the sauce thickens to your preferred consistency.
Serve: Remove bay leaves and serve the meat sauce piping hot with your choice of pasta and optional side of garlic bread topped with cheese for a complete meal.

Notes

For best flavor, use high-quality ground beef with moderate fat content (80/20) to keep the sauce rich but not greasy.
If desired, substitute the red wine with beef broth for a non-alcoholic version.
The longer simmering time allows deeper flavor development and thicker sauce consistency.
This sauce can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
Adjust hot sauce and red pepper flakes to control the heat level according to your preference.

Keywords: meat sauce, ground beef sauce, Italian meat sauce, pasta sauce recipe, homemade tomato sauce, slow simmered sauce