Side Of Meat Sauce Recipe

Prepare aromatics

Heat a medium saucepan over medium heat. Add the olive oil and butter. When the butter melts and starts to foam, add the diced onion, grated carrot, and diced celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork to the pan, breaking them up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Spoon off and discard any excess fat, leaving a thin coating in the pan for flavor.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to caramelize and deepen the flavor. If using wine, pour it in now to deglaze the pan, scraping up browned bits; simmer until most of the wine has evaporated, about 1–2 minutes.

Add tomatoes and seasonings

Add the crushed tomatoes, tomato sauce (or passata), and stock. Stir in the dried oregano, dried basil, bay leaf, salt, black pepper, and sugar (if using). Bring the mixture to a gentle simmer.

Simmer gently

Reduce heat to low so the sauce barely simmers. Partially cover the pot and simmer for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. If the sauce becomes too thick, add a tablespoon or two of stock or water to reach desired consistency.

Finish and adjust seasoning

Taste and adjust salt and pepper as needed. Remove and discard the bay leaf. Stir in the chopped fresh parsley and grated Parmesan if using. Let the sauce rest off heat for 5 minutes to allow flavors to settle.

Serve

Spoon the meat sauce into a small ramekin or bowl as a side portion (about 1/2 to 3/4 cup) to accompany pasta, bread, or other main dishes. Keeps warm for up to 2 hours over very low heat or in a thermos. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.