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Classic Meat Sauce

A rich, savory Italian-American meat sauce built on browned ground beef, tomatoes, and aromatic vegetables that transforms pasta into a restaurant-worthy meal in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Sauce
Cuisine: Italian American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil
  • 1 pound ground beef 80/20 blend
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 2 carrots finely diced
  • 1 celery stalk finely diced
For the Sauce
  • 3 tablespoons tomato paste
  • 1 can 28 ounces crushed tomatoes
  • 1/2 cup whole milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 teaspoon sugar

Equipment

  • Large heavy bottomed pot or Dutch oven
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Can opener
  • Measuring cups and spoons
  • Garlic mincer or microplane
  • Colander (optional)

Method
 

  1. Heat a large heavy-bottomed pot over medium-high heat for 1 minute, then add olive oil and swirl to coat the bottom.
  2. Add the ground beef in a single layer and let it cook undisturbed for 2–3 minutes until a deep brown crust forms.
  3. Break the beef into chunks and continue cooking 3–4 minutes more, stirring occasionally, until no pink remains and the meat is well browned.
  4. Drain excess fat if necessary, leaving just enough to coat the bottom of the pot.
  5. Stir in the diced onion, carrots, and celery; cook over medium-high heat for 4–5 minutes, scraping up browned bits, until vegetables soften and onion is translucent.
  6. Add minced garlic and cook 30 seconds until fragrant, then stir in tomato paste and cook 2 minutes, stirring frequently, until the paste darkens slightly.
  7. Pour in crushed tomatoes, then add oregano, basil, red pepper flakes, bay leaf, sugar, salt, and black pepper; stir to combine and bring to a gentle simmer.
  8. Reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring every 5 minutes, until the sauce thickens and flavors deepen.
  9. Stir in whole milk and simmer 2 more minutes to meld flavors and mellow acidity.
  10. Taste and adjust seasoning, remove the bay leaf, let the sauce rest off heat for 5 minutes, then serve over hot pasta or your favorite base.

Notes

The sauce develops even richer flavor if allowed to simmer an additional 15–20 minutes on low heat. It freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of water or broth.