Description
This homemade spaghetti meat sauce is a rich, flavorful blend of Italian sausage, lean ground beef, aromatic spices, and a mix of tomato products simmered to perfection. Ideal for serving over pasta, this slow-simmered sauce allows the flavors to meld beautifully, creating a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
Meat and Aromatics
- 1 pound bulk Italian sausage
- 1 pound lean ground beef
- 1 large sweet onion, peeled and diced
- 5 cloves garlic, peeled and minced
Seasonings and Herbs
- 2 tablespoons granulated sugar
- 2 teaspoons dried Italian seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup fresh parsley, chopped
Tomato Base
- 12 ounces tomato paste
- 28 ounce can crushed tomatoes
- 15 ounce can diced fire roasted tomatoes
Liquids
- 1/2 cup chicken broth (plus extra for thinning if needed)
Instructions
- Brown the Meat and Onions: Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage and ground beef, breaking them up with a wooden spoon or spatula. Add the diced sweet onion and cook, stirring frequently, until the meat is fully browned and no pink remains. Add the minced garlic and cook for an additional 1 minute. Drain off any excess fat.
- Add Seasonings: Reduce heat to medium. Stir in granulated sugar, dried Italian seasoning blend, salt, ground black pepper, and chopped fresh parsley until well combined with the meat mixture.
- Incorporate Tomato Paste: Add the tomato paste into the pot and stir thoroughly to combine it with the meat and seasonings, giving the sauce a thick base.
- Add Tomatoes and Broth: Pour in the crushed tomatoes, diced fire roasted tomatoes with their liquid, and the chicken broth. Stir well to mix all ingredients evenly.
- Simmer the Sauce: Bring the pot to a gentle simmer, then cover with a lid and reduce the heat to low. Let the sauce simmer for a minimum of 1 hour up to 4 hours for optimal flavor and texture. Stir occasionally to prevent the sauce from sticking and burning on the bottom.
- Adjust Consistency: If the sauce thickens too much during simmering, add additional chicken broth in 1/4 cup increments until the desired sauce consistency is reached.
- Serve: Serve the hot meat sauce over your favorite cooked pasta, garnishing if desired.
Notes
- For deeper flavor, allow sauce to simmer closer to 4 hours, stirring occasionally.
- Add extra broth if reheating and sauce has thickened too much.
- This sauce freezes well; portion into airtight containers and freeze for up to 3 months.
- Use lean beef to reduce fat content.
- Can be served with spaghetti, penne, or any pasta shape.
