This rich, slow-simmered Italian meat sauce is the backbone of a great lasagna or a simple bowl of pasta. It combines ground beef and pork with tomatoes, aromatics, and a splash of wine, cooked low and long until the flavors meld into a thick, savory ragù. The sauce is forgiving, freezes beautifully, and tastes even better the next day, making it a reliable staple for any home cook.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped (about 1 1/2 cups / 190 g)
- 2 medium carrots, finely chopped (about 1 cup / 130 g)
- 2 celery stalks, finely chopped (about 1 cup / 120 g)
- 4 cloves garlic, minced
- 1 pound (450 g) ground beef (85% lean)
- 1/2 pound (225 g) ground pork
- 1 cup (240 ml) dry red wine, such as Chianti or Sangiovese
- 1 can (28 ounces / 794 g) crushed tomatoes
- 1 can (15 ounces / 425 g) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/4 cup (60 ml) whole milk (optional, for richness)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8–10 minutes. Add the garlic and cook for 1 minute more.
- Add the ground beef and pork. Break the meat up with a wooden spoon. Cook until browned, about 8–10 minutes. Drain off excess fat if there is more than a few tablespoons.
- Pour in the red wine. Scrape the bottom of the pot to release any browned bits. Let the wine simmer until reduced by half, about 3–4 minutes.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and bay leaf. Bring to a gentle simmer.
- Reduce the heat to low, cover partially, and let the sauce simmer gently for at least 1 hour, stirring occasionally. For a deeper flavor, simmer for 2 to 3 hours. If the sauce gets too thick, add a splash of water or broth.
- If using the milk, stir it in during the last 15 minutes of cooking. Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
- Use immediately, or cool and refrigerate or freeze for later.
Tips
- Don’t rush the simmer. The longer the sauce cooks, the more the flavors develop. Aim for at least 1 hour; 2–3 hours is better. Keep the heat low to avoid burning.
- Use a heavy pot. A Dutch oven or thick-bottomed pot distributes heat evenly and prevents scorching. If you use a thinner pot, stir more frequently.
- Adjust the meat. You can use all beef or all pork, or swap in ground turkey or veal. Just know that leaner meats may need a little olive oil to keep the sauce moist.
- Make it ahead. This sauce tastes even better after a day in the fridge. Make it a day ahead and reheat gently.
Serving Suggestions
Toss with cooked pasta, such as spaghetti, rigatoni, or pappardelle. Top with freshly grated Parmesan or Pecorino Romano. For lasagna, use this sauce as the meat layer between noodles and béchamel or ricotta. It also works well over polenta or stuffed into baked shells.
Variations
- Spicy: Add 1/2 teaspoon red pepper flakes with the garlic for heat.
- Mushroom: Sauté 8 ounces (225 g) sliced mushrooms with the vegetables for an earthy depth.
- Herb-forward: Stir in 2 tablespoons chopped fresh basil and 1 tablespoon fresh oregano at the end of cooking.
- No wine: Replace the wine with an equal amount of beef broth or water.
Storage and Reheating
Refrigerate in an airtight container for up to 4 days. To freeze, cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce is too thick. You can also reheat in the microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
Can I use this sauce for lasagna? Yes, this sauce is perfect for lasagna. It’s thick enough to layer well and has enough flavor to stand up to the noodles and cheese. Use about 3 cups (720 ml) for a standard 9×13-inch lasagna.
How can I make it less acidic? If the sauce tastes too acidic, stir in a pinch of baking soda (about 1/4 teaspoon) and simmer for 5 minutes. Or add a teaspoon of sugar. The milk also helps mellow acidity.
Can I use fresh tomatoes instead of canned? Yes, substitute about 3 pounds (1.4 kg) of ripe tomatoes, peeled and chopped. You may need to simmer longer to thicken, since fresh tomatoes have more water.
Is it okay to skip the wine? Absolutely. Use beef broth or water instead. The sauce will still be flavorful, just slightly less complex.
How do I know when the sauce is done? It should be thick enough to coat the back of a spoon, and the oil should separate slightly. The meat should be tender, not chewy.
Can I make this in a slow cooker? Yes. Brown the meat and vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.