Description
A rich and flavorful meat sauce simmered with aromatic herbs, tomato paste, and either broth or red wine, perfect served over spaghetti or your favorite pasta. This versatile recipe offers a hearty yet balanced sauce that combines ground beef with the depth of caramelized tomato paste and the brightness of dried herbs, making it an ideal comfort food for any occasion.
Ingredients
Main Ingredients
- 2 Tablespoons olive oil
- 1 cup finely chopped yellow onion (about 1 medium onion)
- 2 Tablespoons minced garlic
- 1 lb ground beef (85% or 90% lean, may substitute bulk Italian sausage, sweet or spicy)
- ¾ teaspoon fine sea salt
- ¼ teaspoon cracked pepper
- ⅛ teaspoon crushed red pepper
- 2 Tablespoons tomato paste
- 1 Tablespoon granulated sugar
- ⅓ cup dry red wine (or substitute chicken, beef, or vegetable broth or stock)
- ¼ cup water
- 28 oz canned whole peeled tomatoes
- 2 teaspoons dried basil or 10 torn basil leaves
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 dried bay leaf
- 8-12 oz pasta (for serving - spaghetti recommended)
Instructions
- Heat the oil: Warm the olive oil in a large pan over medium heat until it shimmers, preparing the base for sautéing the vegetables.
- Sauté the onions: Add the finely chopped onion to the pan and cook until softened and translucent, about 3 minutes, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Brown the meat: Add the ground beef to the pan, seasoning it with salt, cracked black pepper, and crushed red pepper. Cook while crumbling the meat until it is fully browned. Drain any excess grease if necessary.
- Caramelize tomato paste: Stir in the tomato paste and granulated sugar, cooking and stirring nearly constantly for 1-2 minutes until the tomato paste darkens and caramelizes, enhancing the sauce’s richness.
- Deglaze with wine or broth: Pour in the dry red wine (or broth/stock), scraping the bottom of the pan to release any browned bits. Continue cooking for 3-5 minutes until the liquid is reduced by half and the alcohol smell diminishes.
- Add tomatoes and water: Stir in the water and canned whole peeled tomatoes, breaking the tomatoes apart with a wooden spoon or spatula as the sauce heats.
- Add herbs and simmer: Mix in dried basil, parsley, oregano, and the bay leaf, ensuring the bay leaf is submerged. Simmer the sauce with an offset lid for at least 30 minutes, stirring occasionally to meld flavors.
- Cook pasta and combine (optional): While the sauce simmers, prepare the pasta according to package instructions. You may serve the sauce over the pasta or combine both; if combining, reserve ¼ cup pasta water before draining. Add pasta and a splash of pasta water to the sauce, stirring and simmering for a few minutes until the sauce clings to the noodles.
- Serve: Plate the meat sauce and pasta, topping with freshly grated Parmesan cheese if desired for extra flavor.
Notes
- You can substitute ground beef with bulk Italian sausage for a spicier or sweeter flavor profile.
- Using red wine adds depth, but broth or stock are great alcohol-free alternatives.
- Simmering the sauce longer will develop richer flavors—feel free to extend simmer time up to an hour.
- Reserve pasta water when mixing pasta with the sauce to help the sauce adhere better to the noodles.
- Top with Parmesan or your preferred cheese to enhance the dish before serving.