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Easy Homemade Meat Sauce Recipe for Rich, Savory Flavor

Easy Homemade Meat Sauce Recipe for Rich, Savory Flavor

This hearty homemade meat sauce combines browned ground beef, a tender vegetable base, crushed tomatoes, and tomato paste for a deeply savory pasta sauce. Optional milk adds extra richness and gently softens the tomato flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil
  • 1 medium Yellow onion, finely diced
  • 1 small Carrot, finely diced
  • 1 stalk Celery stalk, finely diced
  • 3 cloves Garlic, minced
  • 1 pound Ground beef, preferably 80–85% lean
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Tomato paste
  • 1/2 cup Dry red wine or beef stock
  • 1 28-ounce can Crushed tomatoes
  • 1/2 cup Water or low-sodium beef stock, as needed
Seasonings
  • 1 teaspoon Dried Italian seasoning or dried oregano
  • 1 leaf Bay leaf
  • 1/4 teaspoon Red pepper flakes, optional
Finishing Ingredients
  • 1/2 cup Whole milk, optional
  • 2 tablespoons Fresh parsley or basil, chopped, optional
  • as needed Grated Parmesan

Method
 

Step-by-Step
  1. Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook for 6–8 minutes until softened.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning.
  3. Add the ground beef, break it into small pieces, and cook for 8–10 minutes until browned and no longer pink. Drain excess fat if necessary.
  4. Stir in the tomato paste and cook for 1–2 minutes to deepen its color and reduce its raw tomato taste.
  5. Pour in the red wine or beef stock, scraping the browned bits from the bottom of the pan. Simmer for 2–3 minutes.
  6. Add the crushed tomatoes, water or stock, Italian seasoning, bay leaf, and optional red pepper flakes.
  7. Bring the sauce to a gentle simmer, reduce the heat to low, and cook uncovered for 35–50 minutes. Stir occasionally and add a little water or stock if the sauce becomes too thick.
  8. If using whole milk, stir it into the sauce during the final 10–15 minutes of cooking.
  9. Remove the bay leaf and taste the sauce. Adjust the salt, pepper, and seasoning as needed.
  10. Stir in the fresh parsley or basil if desired. Toss with cooked spaghetti, rigatoni, or another sturdy pasta, and serve with grated Parmesan.

Notes

For the best flavor, brown the meat rather than steaming it, and simmer the sauce uncovered. Refrigerate leftovers in an airtight container for up to 4 days or freeze for longer storage. Add water or low-sodium beef stock when reheating if the sauce has thickened.