Italian Meat Sauce
Nothing beats the rich, hearty flavor of authentic Italian meat sauce. This slow-simmered sauce, also known as Ragù alla Bolognese, is a staple in Italian cuisine. Whether served over fresh pasta, layered in a decadent lasagna, or paired with crusty bread for dipping, this meat sauce is the ultimate comfort food. Our carefully crafted recipe ensures that every bite is packed with deep, savory flavors, making it a must-try for any Italian food lover.
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Ingredients for the Best Italian Meat Sauce
To create the most flavorful and authentic meat sauce, you’ll need the following ingredients:
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| Ingredient | Purpose |
|---|---|
| Ground Beef and Pork | A mix of lean ground beef and pork creates a perfect balance of flavors and texture. |
| Red Onion and Garlic | Provides a robust aromatic base, adding depth to the sauce. |
| Tomato Sauce, Paste, and Crushed Tomatoes | Forms the foundation of the sauce, delivering a rich and well-rounded tomato flavor. |
| Chicken Broth | Enhances the consistency and richness of the sauce. |
| Fresh Herbs and Spices (Parsley, Oregano, Basil, Marjoram, Nutmeg) | Infuses the sauce with traditional Italian flavors. |
| Brown Sugar | Balances the acidity of the tomatoes for a more harmonious taste. |
| Chianti or Dry Red Wine | Adds a deep, complex layer of flavor to the sauce. |
| Olive Oil | Used for sautéing the vegetables and enhancing the overall texture. |
| Salt and Pepper | Essential for seasoning and bringing out the natural flavors. |
Step-by-Step Instructions
1. Prepping the Ingredients
Before you start cooking, prepare all the ingredients:
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- Finely chop the red onion and mince the garlic.
- Measure out all spices, herbs, and other ingredients to ensure a smooth cooking process.
2. Cooking the Meat
- Heat the Olive Oil: In a large Dutch oven or heavy-bottomed pot, heat a generous swirl of olive oil over medium-high heat.
- Sauté the Onion: Add the chopped red onion and cook for about 5 minutes, stirring occasionally, until soft and fragrant.
- Brown the Meat: Add the ground beef and pork, breaking it apart with a wooden spoon. Cook for 8-10 minutes until fully browned.
- Add the Garlic: Stir in the minced garlic and cook for 1 more minute until aromatic.
- Drain Excess Fat: If necessary, drain any excess grease from the pot.
3. Adding Herbs and Seasonings
- Season the Meat: Stir in the parsley, oregano, basil, marjoram, nutmeg, salt, and pepper. Let cook for 1 minute to release their flavors.
- Prepare the Tomato Base: In a separate bowl, mix tomato sauce, paste, crushed tomatoes, brown sugar, and chicken broth until smooth.
- Combine Everything: Add the tomato mixture to the pot with the meat and stir well to fully incorporate.
4. Simmering for Maximum Flavor
- Bring to a Simmer: Reduce the heat to medium-low, allowing the sauce to come to a gentle simmer.
- Slow Cook: Cover the pot partially and let the sauce simmer for 30 minutes, stirring occasionally.
- Add the Wine: Pour in the Chianti or dry red wine, stirring to combine. Cover and simmer for another 10-15 minutes, letting the alcohol cook out while deepening the sauce’s flavor.
5. Final Adjustments
- Taste and Adjust: Sample the sauce and adjust the seasoning with additional salt, pepper, or sugar if needed.
- Adjust Consistency: If the sauce is too thick, gradually stir in more chicken broth until it reaches your desired consistency.
Serving Suggestions
This hearty Italian meat sauce pairs beautifully with:
- Fresh pasta such as tagliatelle, fettuccine, or pappardelle.
- Classic lasagna, layered between sheets of pasta and creamy béchamel.
- Crusty Italian bread, perfect for scooping up the rich sauce.
- Polenta for a rustic, comforting meal.
Storage and Freezing Tips
- Refrigeration: Store leftover sauce in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm over low heat on the stovetop.
