Meat Sauce Recipe

Meat sauce

1. 1

   Prepare aromatics

   Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil and let it warm until shimmering (about 30 seconds). Add the finely chopped onion, grated carrot, and chopped celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

2. 2

   Brown the meat

   Increase heat to medium-high. Add the ground beef and ground pork to the pot, breaking the meat into small pieces with a wooden spoon. Cook until the meat is browned and no longer pink, about 6–8 minutes. Do not fully crowd the pan; if necessary brown in two batches. Drain off excess fat, leaving about 1 tablespoon in the pan for flavor.

3. 3

   Develop flavor with tomato paste and wine

   Stir in the tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by about half, about 2–3 minutes.

4. 4

   Add tomatoes and seasonings

   Add the crushed tomatoes and broth to the pot. Stir in the dried oregano, dried basil, bay leaf, sugar, salt, black pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer.

5. 5

   Simmer gently

   Reduce heat to low so the sauce maintains a low simmer. Partially cover the pot and simmer gently, stirring occasionally, for 45–60 minutes to allow flavors to meld and sauce to thicken. If the sauce thickens too much, add a splash of water or additional broth (1–2 tablespoons) to reach desired consistency.

6. 6

   Finish with milk and parsley

   Remove the bay leaf. Stir in the whole milk and chopped fresh parsley and simmer uncovered for an additional 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

7. 7

   Serve or store

   Serve hot over cooked pasta, polenta, or use as a base for lasagna. The sauce will keep in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or broth if necessary.