Description
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.
Notes
- Simmer uncovered for a thicker sauce.
- Red wine adds extra depth of flavor.
- Can be made ahead; flavors improve overnight.
- Freezes well for up to 3 months.
- Blend part of the sauce for a smoother texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg
