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!
- 78.07 ml olive oil (or use enough sauce to coat the bottom of your skillet)
- 14.78 ml dried basil
- 14.78 ml oregano
- 4.92-9.85 ml 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!)
- 170.09 g can tomato paste
- 453.59 g lean ground beef
- 226.79 g Italian sausage, casings removed
- 118.29 ml dry red wine
- 793.78 g can crushed tomatoes
- 226.79 g can tomato sauce
- 354.88 ml good-quality beef broth
- 340.19 g button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
- 4.92-9.85 ml white sugar
- 14.79 ml Worcestershire sauce (or to taste)
- 14.79 ml salt (or to taste a good tomato sauce needs lots of salt)
- 4.92 ml 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!!;)
This is hands down my favorite meat sauce recipe. I have made it three times now and the poster is right, don't forget the salt. The fist time is made it I used kosher salt and thought it was too salty, but that could have been the beef stock too, and the chianti that comes with the wicker basket. But everyone loved it. The second time I used regular salt and a random bottle of Merlot for the wine. That was a mistake. It came out pretty meh, and I'll definitely chalk that up to the wine. This last time I used Rachel Ray's beef stock, good old fashioned salt, and a $7 bottle of chianti from the grocery store (I think it was the Banfi Superior, black label with a woman on it), and it came out fan-freaking-tactic. I don't know how anyone can call this sauce bland, but the base ingredients do make a world of difference.
Wow, I can't believe I haven't submitted a review yet for this sauce! I've been making this sauce for over 3 years now, and it's my go-to recipe. I've contemplated trying new ones, but I always go back to this one for fear of being disappointed. It's wonderful ripened after a few days, and it's great to freeze to always keep on hand. I've also brought this to friends who are sick, and they've nicknamed it