Italian Meat Sauce

This homemade spaghetti sauce recipe is made from scratch and worth getting excited about. First of all, it beats anything out of the jar. You can breeze right through the pasta sauce aisle, knowing that your homemade meat sauce is worlds better. Galaxies, even.

Then put your luscious sauce to work with your next batch of Spaghetti and Meatballs, Lasagna, or Baked Ziti. Cutting carbs? This meat sauce is a critical element in our Zucchini Lasagna and Zucchini Parmesan, and I bet you could make it work with Stuffed Zucchini, too.

Or, just toss it with spaghetti noodles and sprinkle with Parmesan cheese. Easy and delicious!

Ingredients:

1.5 lbs lean ground beef
1 lb ground pork (not sausage)
Good swirl of olive oil
1 red onion chopped
2 tsp minced garlic
15 oz can tomato sauce
12 oz can tomato paste
2-28 oz can crushed tomatoes (I like contadina)
4 cups chicken broth
4 tsp dried parsley
4 tsp dried oregano
2 tsp dried basil
2 tsp dried marjoram
2 good dashes of ground nutmeg
1/4 cup brown sugar
1/2 cup Chianti or good dry red wine

Instructions:

-Heat the olive oil and saute the red onion. Add the meats and brown thoroughly. Add the garlic and cook a minute longer. Drain the grease and return to pot.

-Add all the seasonings with a little salt and pepper and cook another minute until fragrant.

-Meanwhile stir together all the tomato products, brown sugar, and the chicken broth. Add to meat mixture and simmer for 30 minutes or so. Add wine here.

-To can, I put in hot quart jars and process in pressure canner for 70 minutes with 10 lbs pressure.
Hope this covers it well enough.

Italian Meat Sauce

0 from 0 votes

Recipe by Alexandra

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

1

Cook Mode

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Ingredients

• 1.5 lbs 1.5 lean ground beef

• 1 lb 1 ground pork (not sausage)

• Good swirl of olive oil

• 1 1 red onion chopped

• 2 tsp 2 minced garlic

• 15 oz 15 can tomato sauce

• 12 oz 12 can tomato paste

• 2 2 -28 oz can crushed tomatoes (I like contadina)

• 4 cups 4 chicken broth

• 4 tsp 4 dried parsley

• 4 tsp 4 dried oregano

• 2 tsp 2 dried basil

• 2 tsp 2 dried marjoram

• 2 2 good dashes of ground nutmeg

• 1/4 cup 1/4 brown sugar

• 1/2 cup 1/2 Chianti or good dry red wine

Directions

• Heat the olive oil and saute the red onion. Add the meats and brown thoroughly. Add the garlic and cook a minute longer. Drain the grease and return to pot.
• -Add all the seasonings with a little salt and pepper and cook another minute until fragrant.
• -Meanwhile stir together all the tomato products, brown sugar, and the chicken broth. Add to meat mixture and simmer for 30 minutes or so. Add wine here.
• -To can, I put in hot quart jars and process in pressure canner for 70 minutes with 10 lbs pressure.
• Hope this covers it well enough.

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