Prep 15 mins
Cook 2 hrs
I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!
- 1⁄3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
- 3 teaspoons dried basil
- 3 teaspoons oregano
- 1 -2 teaspoon dried chili pepper flakes (or to taste)
- 1 large bay leaf
- 1 medium onion, finely chopped
- 6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
- 1 (6 ounce) can tomato paste
- 1 lb lean ground beef
- 1⁄2 lb Italian sausage, casings removed
- 1⁄2 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 cups good-quality beef broth
- 3⁄4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
- 1 -2 teaspoon white sugar
- 1 tablespoon Worcestershire sauce (or to taste)
- 1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
- 1 teaspoon fresh ground black pepper
- fresh grated parmesan cheese
- In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
- Add in garlic and cook for 2 minutes.
- Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
- Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
- Add in the wine and simmer for 2-3 minutes, stirring.
- Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
- Season with black pepper.
- Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.
Wow!!! This was soooo good!!! EVERYONE loved this! I've made so many sauce recipes, searching for a good one, and this is the first one I've ever made that meets my expectations. Actually, it surpassed them. It's by far the best that I've tried, so 5 stars are not enough! Just wanted to mention that I've made this without the ground beef and sausage, and it comes out just as delicious! Oh yeah...and if you have kids, you may want to reduce the red pepper flakes to 1/2 tsp. 1 tsp. was a little too spicy for mine...they still ate it though!!;)
I can't believe more lovers of Italian food haven't tried & reviewed this recipe. I have been making this sauce for almost 10 years, and it's a keeper. I thought I was satisfied with what I made for many years prior to finding this recipe by Kittencal. This is now my go-to recipe for pasta sauce. I would never be without a container in the freezer. From making it so many times I have made some minor modifications to the recipe. First, I always allow at least an hour (preferably much longer) to prep & cook the initial ingredients before the simmer. I start with 3 Tbsp olive oil as that is adequate. Next, no mention is made in the recipe of what type of Italian sausage is advised. I found using all HOT sausage made it too spicy (though my husband is a serious advocate of spicy food), so I use 2 links each of HOT & MILD. I use only 93 or 95% lean ground beef, as that eliminates the need to drain grease out of the pan before continuing -- as I use a heavy Staub Dutch oven which is hard to lift & drain. I use Cabernet Sauvignon wine as I always have it on hand and use a little more than suggested - 2/3 c. instead of ½ cup. For mushrooms I use fresh Baby Bellas, up to a 10 oz box, sliced - another thing I always have on hand. 1 tsp of sugar is adequate, as is 2 tsp salt. I use a heaping 1/8 c. minced garlic as 6 cloves is not precise enough for me - they come in MANY sizes. Everything else stays the same, but I do stir in some fresh chopped basil toward the end of simmering, when it's growing in the garden. Also, it works great to start it out on the stove if you have time in the early day to cook, then put it in the slow cooker on low for hours till serving time. I also throw some frozen Italian style meatballs into the pot before serving if I have them. This makes a good hearty meal and very tasty! I consider this an adult meal - little ones may not enjoy it so much, but early teens & up love it!
This recipe was wonderful! The balance of the beef and tomato flavors was just right. I did make a few adjustments from the original which I'll detail: I didn't want sausage so I only used the lean ground beef. As such, I decided to just use a 14 oz can of tomatoes so that the sauce stayed thick. I also added in balsamic vinegar. I loved the meat and mushrooms combination that made things so hearty. For those saying they found the recipe not to have flavor, make sure you add the spices at the beginning with the onions. I also found it rather beefy when I tasted it as it just came to a boil but over the two hours the flavor really developed.