This slow-simmered meat sauce is one of those simple, cozy recipes that I make year after year. It's rich, hearty, and full of that old-school flavor you only get from letting things bubble away on the stove for a couple of hours. It makes the house smell incredible, tastes even better the next day, and it's completely dairy-free. This is comfort food you can feel good about serving to your family and to guests. And if you love this kind of cozy cooking, my Veggie Gnocchi Soup is another great recipe to try.
Why You'll Love This Meat Sauce
This is the kind of recipe that's perfect when you want something that tastes elevated without a lot of effort. It's ideal for a cozy Sunday at home when you have a couple of hours to let it simmer on the stove, but don't want to spend a whole lot of time prepping.
- Slow-simmered flavor: Two hours on the stove turns simple ingredients into something rich, balanced, and layered.
- Completely dairy-free: No butter or cheese, just meat, tomatoes, and some flavorful spices.
- Kid-approved: What kid doesn't love pasta? My teenager gobbles this up.
- Protein-rich: The protein in this sauce helps balance the carbs in pasta for slower digestion and better blood sugar balance.
- Make-ahead magic: It freezes beautifully, so you can double the batch and have dinner ready for another night.
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Ingredients You'll Need
- ground beef (I like grassfed lean beef to keep the fat lower. Try for something at least 80% lean)
- mild or sweet ground Italian sausage
- onion and garlic
- crushed tomatoes
- tomato sauce
- tomato paste
- fresh parsley
- dried basil
- italian seasoning
- salt and pepper
- fennel seeds
Instructions
Step 1: Brown the meat with the onions and garlic.
Step 2: Mix in the remaining ingredients and simmer on low for two hours.
Tips for Perfect Meat Sauce
Patience is key. That low, gentle simmer is where the magic happens. The longer it cooks, the more the flavors come together.
Taste for seasoning. Every brand of tomatoes is different, so check your seasoning in the end. If it needs a bit more salt, start with a pinch and work your way up. If it tastes a little too acidic for you, try adding a tablespoon of sugar and letting it cook for a few more minutes.
Freeze half for later. Make a double batch, and you'll have some ready to go for later. Be sure to let it cool completely before adding it to your freezer-safe container.
Garnish with fresh herbs. Fresh herbs add brightness to a bowl of pasta, so add a generous sprinkle of freshly cut parsley and/or basil.
Serving Ideas
My preferred pasta shape to serve with meat sauce is one with a hollow center and ridges, because it helps grip the sauce better than a smooth pasta. Look for shapes like penne, ziti, rigatoni, bowtie, or cavatappi (pictured in my photos here).
- Make it gluten-free - I'm currently loving Jovial whole grain brown rice pasta. It has great flavor and texture, and even the gluten-loving men in my house like it.
- Use Protein Pasta - Brami is a great choice if you're looking to balance out those carbs and add even more protein.
- Serve it over spaghetti squash- this is great if you want a lighter option or you're really watching your carbohydrate intake.
- Add a salad - A fresh side salad adds veggies to your meal and balances out the richness from the sauce. I love a simple Caesar salad tossed with Caesar dressing from Primal Kitchen.
Storing Leftovers
Let your sauce cool completely before storing it in the fridge or freezer. Store it in a covered airtight container in the refrigerator for up to 4 days, and in the freezer up to 3 months.
FAQ
Yes! You'll want to drizzle some olive oil in the pan before you brown it to avoid burning and add richness.
Some tomato brands are more acidic than others, and reducing the fat content in your sauce can also make it more acidic. Try adding a tablespoon of sugar or a pinch of baking soda.
More Recipes To Try
Looking for more easy, cozy recipes? Try these:
Easy Homemade Meat Sauce For Pasta
Ingredients
- 1 lb sweet or mild ground italian sausage see note
- 1 lb lean ground beef
- ½ cup minced onion
- 4 cloves garlic crushed
- 28 oz crushed tomatoes canned
- 15 oz tomato sauce
- 12 oz tomato paste
- ½ cup water
- 2 tablespoon chopped fresh parsley
- 1 ½ teaspoon dried basil
- 1 teaspoon italian seasoning
- ½ teaspoon fennel seed
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large pot, brown your meats with the onion and garlic. Continue cooking until the meat is no longer pink, about 10 minutes.
- Add in your remaining ingredients (tomatoes, tomato sauce, tomato paste, water, parsley, basil, Italian seasoning, fennel, salt, and pepper).
- Bring it to a low simmer and reduce the heat to low.
- Cook the sauce over a low simmer for two hours. Stir it occasionally, about every 15-20 minutes. If it's sticking to the bottom of the pan, the heat is too high and it should be reduced to avoid burning.
- Taste for seasoning and adjust to your preference if needed (see tips above). Serve over pasta and garnish with more freshly chopped parsley or chopped fresh basil.
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