Few things stir up those warm, fuzzy feelings of home quite like a pot of meat sauce simmering on the stove. Growing up, spaghetti night often meant sauce from a jar. While quick, it never matched the incredible depth of flavor you get from scratch. It’s amazing what a few simple ingredients and a little patience can create. This recipe is our family’s go-to—a rich, hearty sauce that’s perfect for customizing. (If you’re like me, you’ll be adding extra garlic!)
Ingredients
• 1 pound / 454g ground beef
• 1 small onion, diced, about ½ cup / 75g
• 3 cloves garlic, minced
• 1½ teaspoons sea salt
• 1 28-ounce / 794g can San Marzano tomatoes
• 1 6-ounce / 170g can tomato paste
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon red pepper flakes
Instructions
1. Directions
2. Heat a large sauté pan or Dutch oven over medium-high heat. Add the ground beef, onion, garlic, and salt. Cook, breaking up the meat with a spatula, until browned, about 8 minutes. Drain off any excess grease.
3. Add the can of tomatoes to the pan and use your spatula or a spoon to crush them until broken up.
4. Stir in the tomato paste, bay leaf, basil, oregano, parsley, garlic powder, onion powder, and red pepper flakes until well combined.
5. Reduce the heat to low and simmer, uncovered, for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
6. Remove the bay leaf before serving.
Nutritional Information
• Nutritional Facts
• MAKES: 5 cups
• SERVING SIZE: ¼ cup
• CALORIES: 76
• FAT: 4.5g
• PROTEIN: 4.6g
• TOTAL CARBS: 4.1g
• FIBER: 0.7g
• NET CARBS: 3.4g
Pro Tips
• This recipe freezes beautifully. Portion the cooled sauce into freezer-safe bags or containers for quick future meals. It will last up to 3 months.
• To use fresh herbs, follow the general rule of substituting 1 tablespoon of fresh for every 1 teaspoon of dried.
• For a richer, deeper flavor, add a splash of dry red wine after browning the beef and let it cook down for a minute before adding the tomatoes.
• If your tomatoes taste a bit too acidic, balance the sauce with a pinch of sugar or a small, grated carrot.
FAQ
Q: How long should I simmer meat sauce
A: For the best flavor, simmer this meat sauce for at least 30 minutes on low heat. This allows the sauce to thicken and all the flavors to meld together. For an even richer taste, you can let it simmer for an hour or more.
Q: Can I freeze this homemade meat sauce
A: Yes, this sauce is perfect for freezing. Once it has cooled completely, portion it into freezer-safe bags or airtight containers. It will last for up to 3 months, making it great for quick weeknight dinners.
Q: What are the best tomatoes for this sauce
A: This recipe uses San Marzano tomatoes because they have a sweeter, less acidic flavor that creates a rich sauce. If you can’t find them, any high-quality canned whole or crushed tomatoes will also work well.
Q: How do I make my meat sauce less acidic
A: If your tomatoes make the sauce taste too acidic, you can balance the flavor by adding a pinch of sugar. Another great trick mentioned in the pro tips is to stir in a small, finely grated carrot while the sauce simmers to add natural sweetness.
