Print

Classic Hearty Meat Spaghetti Sauce Recipe

Print Recipe

★★★★★

5 from 144 reviews

This classic spaghetti with meat sauce recipe combines ground beef and Italian sausage simmered low and slow in a richly flavored tomato sauce infused with herbs, wine, and aromatics. Perfectly paired with traditional spaghetti noodles, this hearty dish offers a comforting and timeless Italian meal that is customizable and deeply satisfying.

Ingredients

Scale

Meat & Aromatics

  • 1 Tbsp Olive oil
  • 1/2 lb Ground beef (preferably 85/15 or 80/20)
  • 1/2 lb Ground Italian sausage (mild or hot, casing removed)
  • 1 Medium yellow onion, finely chopped
  • 2 Carrots, peeled and finely diced (optional)
  • 2 Celery stalks, finely diced (optional)
  • 4 Cloves garlic, minced

Liquid & Tomato Base

  • 1/2 cup Dry red wine (optional but recommended, e.g., Merlot, Cabernet Sauvignon, or Chianti)
  • 1 (28 oz) can Crushed tomatoes (preferably San Marzano style)
  • 1 (15 oz) can Tomato sauce (plain)
  • 1/2 cup Water or beef/chicken broth

Seasoning & Herbs

  • 1 Tbsp Dried oregano
  • 1 Tbsp Dried basil
  • 1 tsp Dried thyme (optional)
  • 1 Bay leaf
  • 1 tsp Sugar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Brown the Meat: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and Italian sausage, breaking up the meat with a spoon. Cook until the meat is thoroughly browned. Drain excess fat, leaving a tablespoon or two for flavor. Remove the browned meat and set aside, leaving the pot on heat.
  2. Sauté the Aromatics (Soffritto): Add the chopped onion, carrots, and celery to the pot if using. Cook over medium heat for 8-10 minutes until vegetables soften and onions turn translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Deglaze the Pot: Pour in the red wine if using. Increase heat and scrape up browned bits from the pot bottom (fond) to incorporate flavor. Let the wine simmer and reduce by half, about 3-5 minutes. Skip if omitting wine.
  4. Simmer the Sauce: Return the browned meat to the pot. Stir in crushed tomatoes, tomato sauce, and water or broth. Add oregano, basil, thyme, bay leaf, sugar, salt, and pepper. Stir well and bring the sauce to a gentle simmer.
  5. Low and Slow Cooking: Reduce heat to low, maintaining a gentle bubble. Partially cover the pot, leaving a small gap for steam to escape. Simmer for at least 1.5 to 2 hours, stirring every 30 minutes. Add water or broth if the sauce thickens too much during cooking.
  6. Finish and Serve: After simmering, discard the bay leaf. Taste and adjust seasonings with salt, pepper, or sugar as needed. Optionally, stir in 1/4 cup of heavy cream or half-and-half for extra richness. Serve over cooked spaghetti noodles and garnish with fresh basil and grated Parmesan cheese.

Notes

  • You can adjust the ratio of ground beef and Italian sausage for varied flavor and richness.
  • Additional flavorings like minced garlic, fresh parsley, or crushed red pepper flakes can be added for a customized taste.
  • While spaghetti noodles are traditional, feel free to use other pasta types.
  • Store leftover sauce in the refrigerator for a few days or freeze in airtight containers for future meals.
  • Adding heavy cream at the end creates a velvety texture reminiscent of classic Italian Bolognese sauce.

Keywords: spaghetti, meat sauce, ground beef, Italian sausage, homemade pasta sauce, classic Italian recipe, tomato sauce, easy dinner, pasta recipe, slow simmer

Find it online: https://liamjayne.com/classic-hearty-meat-spaghetti-sauce-recipe/