This perfect Italian meat sauce is rich, hearty, and full of robust flavor. It’s slow-simmered with ground beef, tomatoes, garlic, and herbs until everything melts together into a luscious sauce. I love serving it over pasta, layering it into lasagna, or spooning it over a toasted hoagie roll. This is the kind of comfort food that makes the whole house smell amazing.
Why You’ll Love This Recipe
I love how this sauce tastes like it’s been passed down through generations. It’s deeply savory, perfectly seasoned, and has just the right amount of sweetness from the tomatoes. The slow simmering brings everything together, and the aroma alone makes me hungry. Whether I’m making a big family dinner or prepping for the week, this recipe always hits the mark.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 pound ground beef
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
1 bay leaf
1/2 cup water or red wine (optional for a deeper flavor)
Directions
I heat the olive oil in a large pot or Dutch oven over medium heat.
I add the chopped onion and sauté it for about 3-4 minutes, until it becomes translucent.
Then I stir in the garlic and cook for another 30 seconds until fragrant.
I add the ground beef to the pot and cook, breaking it apart with a spoon, until it’s browned and no longer pink. I drain any excess grease if needed.
I stir in the crushed tomatoes, tomato sauce, and tomato paste.
Then I season the mixture with basil, oregano, thyme, red pepper flakes, salt, pepper, and sugar.
I drop in the bay leaf and pour in the water or wine. I stir everything to combine.
I bring the sauce to a gentle boil, then reduce the heat to low.
I let it simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the sauce thickens and the flavors meld together.
I stir in the fresh parsley and Parmesan cheese right before serving. I remove the bay leaf before plating.
Servings and timing
This recipe serves about 6 to 8 people. It takes approximately 10 minutes to prep and 1 hour to cook, so I plan for a total time of around 1 hour and 10 minutes.
Variations
Sometimes I use red wine instead of water for extra depth. When I want a smoother sauce, I blend a portion of it before adding it back in. For a veggie boost, I like adding finely chopped carrots, celery, or bell peppers while I sauté the onions.
Storage/Reheating
I store leftover sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 3 months. When reheating, I warm it gently on the stovetop over low heat or in the microwave, stirring occasionally until it’s heated through.
FAQs
How can I make this sauce thicker?
I simmer the sauce uncovered to let extra liquid evaporate. Tomato paste also helps it thicken naturally.
Can I make this meat sauce ahead of time?
Yes, and I recommend it. The flavor gets even better after sitting overnight in the fridge.
Is ground beef the only option?
Yes, and it works beautifully. It brings a rich, satisfying base that makes the sauce hearty and flavorful.
What pasta goes best with Italian meat sauce?
I love using spaghetti, rigatoni, or pappardelle—something with enough shape or ridges to hold the sauce well.
Can I use fresh herbs instead of dried?
Yes, I can swap in fresh herbs. I just use about three times the amount of dried herbs listed since fresh herbs are less concentrated.
Conclusion
This perfect Italian meat sauce is everything I want in a homemade pasta sauce—rich, flavorful, and incredibly comforting. It’s simple to make, freezer-friendly, and always tastes like a cozy, homemade classic. Once I try it, I’ll want to keep a jar in the fridge for quick dinners or pasta nights.
A rich and hearty Italian meat sauce made with ground beef, tomatoes, garlic, and herbs. Slow-simmered to perfection, it’s ideal for pasta, lasagna, or sandwiches.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 pound ground beef
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
1 bay leaf
1/2 cup water or red wine (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Drain excess grease if necessary.
Stir in the crushed tomatoes, tomato sauce, and tomato paste.
Season with basil, oregano, thyme, red pepper flakes, salt, pepper, and sugar.
Add the bay leaf and pour in the water or wine. Stir to combine.
Bring the sauce to a gentle boil, then reduce heat to low.
Simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until thickened and flavorful.
Stir in parsley and Parmesan cheese before serving. Remove the bay leaf.
