Pasta & Meat Sauce Recipe

Boil water

Fill a large pot with 4 liters of water and bring to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.

Cook pasta

Add 12 oz pasta to the boiling water and cook according to package instructions until al dente (usually 8–12 minutes, depending on shape). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water before draining.

Drain and toss

Drain the pasta in a colander but do not rinse. Toss immediately with 1 tablespoon olive oil to prevent sticking if not combining with sauce right away. Keep 1 cup reserved pasta water for adjusting sauce consistency.

Prep

Finely chop the onion, dice the carrot and celery, and mince the garlic. Remove sausage casings if using and crumble the meat so it cooks evenly.

Sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onion, diced carrot, and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and crumbled sausage to the pan. Break up with a spoon and cook until browned and no pink remains, about 6–8 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper while cooking. Drain excess fat if the pan becomes very greasy, leaving a little fond for flavor.

Tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly, which deepens flavor. Pour in 1 cup red wine (if using) and deglaze the pan, scraping up browned bits from the bottom; simmer 2–3 minutes to reduce slightly.

Simmer sauce

Add the 28 oz crushed tomatoes, 1 cup stock, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, 1 teaspoon sugar, and 1 teaspoon red pepper flakes (optional). Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer for 25–35 minutes, stirring occasionally, until sauce thickens and flavors meld.

Adjust seasoning

Taste the sauce and adjust salt and pepper if needed. Remove the bay leaf. If sauce is too thick, stir in reserved pasta cooking water, a few tablespoons at a time, until you reach desired consistency.

Finish sauce

Stir in 2 tablespoons chopped fresh parsley or basil and 1 tablespoon butter for gloss and rounded flavor. If you prefer a smoother sauce, use an immersion blender for a few quick pulses (optional).

Combine pasta and sauce

Add the drained pasta to the skillet with the meat sauce (or return sauce to the large pot and add pasta). Toss over medium heat for 1–2 minutes so pasta absorbs sauce. Add reserved pasta water as needed to loosen (start with 2–4 tablespoons).

Serve

Divide among plates or a large serving bowl. Top with grated Parmesan and additional chopped fresh herbs. Serve immediately.