Made from scratch, Italian Meat Sauceis rich and savory from a long slow simmer. Every time I make it, friends and family ask for the recipe.
Course: Main Course
(Tap or Hover to Scale Servings)
1PoundSweet Italian Sausage
2TablespoonsOlive Oil, (If Needed)
3CupsOnions, Diced Small and Thin
1Head of Garlic, Cloves Peeled and Minced
½CupFresh Basil Leaves, Cut Chiffonade
½TeaspoonFine Sea Salt
½TeaspoonFresh Ground Black Pepper
1CupRed Wine, Malbec, Merlot, Zinfandel, Sangiovese, or Bordeaux
56OuncesCento Brand San Marzano Canned Whole Tomatoes, 2 Cans
28OuncesCento Brand Tomato Sauce, 1 Can
1Lemon, juiced (If Needed)
Using a cutting board and knife, chop onions into a small and thin dice. Mince garlic and cut basil using the chiffonade method of rolling several leaves together and then thinly slicing the basil. Rough chop the tomatoes and reserve the sauce. Set all aside.
Heat a large Dutch oven or stock pot over medium high heat. Add ground beef and brown well. Use a large slotted spoon to break up the meat as you turn and brown all sides. Remove ground meat to a medium sized bowl.
Add sweet Italian Sausage to the pot and cook until browned. Continue to use a large slotted spoon to break up the meat as you continue to turn and brown it on all sides. Remove the browned Italian sausage to the bowl containing the ground meat.
Check the pot to see if there is enough oil from the meat to properly cook the aromatics. If there is very little or no fat, add two tablespoons of olive oil to the pot.
Reduce heat to medium low and add the diced onion. Cook onion until transparent and the fond from cooking the meat has partially released from the bottom of the pan.
Add the garlic, oregano, basil, salt, and pepper, and continue to cook and stir until garlic and herbs are fragrant. Push these aromatics to one side of the pot. Increase heat to medium and add red wine. Stir and scrape remaining fond from bottom of the pot and cook gently for 2 to 3 minutes until alcohol has burned off and mixture is slightly reduced.
Add the chopped tomatoes, the sauce from the cans of the tomatoes, the can of tomato sauce, and the browned ground beef and Italian sausage. Stir well.
Bring the sauce to a boil over medium heat. Reduce heat to low and simmer for one hour, stirring occasionally. Skim foam, if necessary. After, simmering for an hour, taste sauce and add lemon juice and additional salt, if needed. Continue to simmer for 1 more hour.
Sauce is then ready to be served or stored. To store, cool to room temperature (about 1 hour and refrigerate promptly.
These are My Favorite Variations and Substitutions:♥ Instead of Italian Sausage, Use Half Ground Beef and Half Ground Pork♥ Thinly sliced fennel bulb can be added with the diced onions.♥ Sliced baby portabella mushrooms can be added with the diced onions.♥ Rosemary can be added with the rest of the seasonings. (My Mom’s special touch)♥ Sauce can also be made meatless. Add 3 tablespoons of butter at finish of sauce.♥ A vegan variation can be made with mushrooms and no meat and no butter.