Meat Sauce Recipe

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil and butter and let the butter melt until foaming.

Add the diced onion, grated carrot and diced celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

If using pancetta or bacon, add it now and cook 3–4 minutes until rendered and lightly browned.

Increase heat to medium-high and add the ground beef and ground pork. Break up the meat with a wooden spoon into small pieces.

Cook, stirring occasionally, until the meat is well browned and no longer pink, about 8–10 minutes. Browned bits (fond) on the bottom add flavor—scrape them up as you go.

Season the meat with half of the salt and the black pepper while it cooks.

Push the meat to one side, or briefly drain excess fat if there’s more than 2 tablespoons, leaving about 1–2 tbs in the pot for flavor.

Add the dry red wine to deglaze the pan. Scrape up browned bits and simmer until the wine has mostly evaporated, about 2–3 minutes.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly and deepen its flavor.

Add the crushed whole tomatoes (with their juices) and the stock. Stir to combine.

Add the dried oregano, dried basil, bay leaf, remaining salt, and red pepper flakes (if using). Stir and bring to a low simmer.

Reduce heat to low so the sauce barely simmers. Partially cover and simmer gently, stirring occasionally, for at least 45 minutes up to 2 hours. The longer it simmers, the more concentrated the flavor—add additional stock or water if it reduces too much.

About 10 minutes before the end of simmering, stir in the milk or cream. This rounds acidity and enriches texture. Simmer for the remaining time uncovered to thicken if needed.

Taste and adjust seasoning with additional salt and pepper as desired. Remove and discard the bay leaf.

Stir in chopped parsley off the heat.

To Serve

Serve the meat sauce hot over freshly cooked pasta (spaghetti, tagliatelle, or pappardelle), polenta, or use as a filling for lasagna. Top with grated Parmesan and extra parsley.

Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock if the sauce has thickened too much.