How to Make Rich and Hearty Meat Sauce
Get dinner done fast so you can enjoy the extra daylight! This quick meat sauce is a no-fuss meal for busy spring evenings.
Servings 4 people
Ingredients
- 16 oz box of spaghetti cooked al dente and drained
- 2 tbsp extra virgin olive oil
- 1 lb ground beef chuck Use 80% fat
- 1 cup yellow onions diced
- 1 tbsp minced garlic
- 1/4 cup water
- 2 tbsp tomato paste I used Cento brand
- 28 oz can crushed tomatoes Hunts brand
- 1/4 tsp beef base I used Better than Bouillon beef base *optional
- 1/2 tbsp dried oregano
- 3/4 tsp garlic powder or more for taste
- 3/4 tsp onion powder or more for taste
- 1/4 tsp crushed red peppers or more for taste
- 1 tbsp fresh basil
- 1 bay leaf
- 1 1/2 tsp granulated white sugar Or up to 1 tbsp or more for taste (this helps to balance the flavor of the tomato sauce)
- 2 tbsp unsalted butter optional*
- 1 1/2 tsp salt This is an estimate. I usually add a bit more.
- 1/2 tsp pepper or more for taste
Instructions
- In a large pot or dutch oven, heat olive oil over medium heat. Once hot, add the onions and ground beef. Cook until it's no longer pink. Add minced garlic. Cook until garlic is fragrant, about 30 seconds.
- Add the water, tomato paste, crushed tomatoes, Better than Bouillon Beef Base, oregano, garlic powder, onion powder, basil, bay leaf, butter, sugar, salt and pepper to the pot.
- Mix well and cover with a tight fitted lid. Cook for about 30 minutes. Taste and adjust seasonings if you like. Serve hot over spaghetti.
Video
Notes
Recipe Notes & Tips
Watch & Cook Along! Want to see exactly how to make this meat sauce? Check out the quick video above and follow along for the best results!Pro Tips for the Best Meat Sauce:
- Meat Selection: Use 80-85% lean ground beef for the best balance of flavor and texture. For extra depth, try mixing in Italian sausage.
- Tomato Choice: High-quality crushed tomatoes (like Hunt’s or San Marzano) make a big difference. A pinch of sugar helps balance acidity.
- Flavor Boosters: Adding a little Better Than Bouillon (beef flavor) or a splash of red wine makes the sauce richer. Don’t skip the fresh basil!
- Simmer for Maximum Flavor: Letting the sauce cook low and slow (at least 30 minutes) helps develop deep, savory flavors.
Storage & Make-Ahead Tips:
- Refrigeration: Let the sauce cool completely, then store it in an airtight container in the fridge for up to 5 days.
- Freezing: Portion the sauce into freezer-safe containers, label, and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.