Homemade Meat Sauce
This homemade meat sauce recipe is an easy sauce that can be thrown on ravioli, rigatoni, or as the sauce for a delicious baked ziti. It's a delicious roasted garlic meat sauce that will work exceptionally well for your pasta night!
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Servings: 6
Calories: 628kcal
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef (85/15)
- 1 pound ground pork
- ½ teaspoon Crushed red pepper
- 1 yellow onion (peeled and diced)
- 2 tablespoons butter
- 6 cloves garlic (peeled and minced)
- 6 cloves roasted garlic (minced)
- 1 red Fresno chili pepper (or use crushed red pepper, trimmed and minced)
- 2 cups beef stock
- 28 ounce can crushed tomatoes
- 1 teaspoon sugar (optional)
- Salt and pepper (to taste)
- 10 basil leaves (torn, plus more for serving)
- 1 pound cooked pasta (½ cup pasta cooking water, reserved)
- freshly grated Parmesan cheese (for serving)
Instructions
Brown the Meat:
- Heat the oil in a wide pot over medium-high heat. Add the pork and beef and cook, breaking up with a wooden spoon, for 12-15 minutes until well-browned and completely cooked through. Season with salt, pepper, and crushed red pepper. Transfer to a bowl.
- If there is excess fat in the skillet, drain off all but 1 tablespoon fat.
Cook the Aromatics:
- Add the diced onion to the pot over medium heat. Cook, stirring occasionally, for 6-7 minutes until softened. Melt the butter into the pot. Once melted and frothy, add the minced red Fresno, minced garlic, and minced roasted garlic. Cook for just 1 minute until fragrant.
Simmer the Sauce:
- Return the beef to the pot and toss to combine. Taste and season lightly with salt and pepper. Add the beef stock and crushed tomatoes and bring to a boil. Season with sugar. Reduce heat and simmer, partially covered, for 1 hour. Stir the sauce occasionally as it cooks to prevent it from sticking and add a splash of water or stock, as necessary, to loosen up the sauce if needed.
Finish the Sauce:
- Taste the sauce and season to preferences. Stir in the torn basil leaves and cook for 1-2 minutes more until wilted.
To Serve:
- Shortly before the sauce finishes simmering, cook the pasta and reserve 1/2 cup pasta cooking water. Add the pasta cooking water to the sauce. Using a spider strainer, scoop the pasta out of the pot and directly into the sauce. Toss to coat with the sauce. Turn off the heat. (Note: If meal prepping, only sauce the pasta you intend to eat immediately. Store the sauce and noodles separately in the refrigerator)
- Divide the cooked pasta between low pasta bowls and spinkle freshly grated parmesan cheese on top and a few more basil leaves, if desired. Enjoy!
Nutrition
Calories: 628kcal | Carbohydrates: 38g | Protein: 35g | Fat: 37g | Sodium: 465mg | Fiber: 4g | Sugar: 8g | Vitamin C: 16mg
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