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This old-world pasta sauce turns basic pantry staples into a deep, hearty topping that'll make folks think you've got Italian roots. By mixing two types of meat, you create a robust base that cooks down with herbs and tomatoes until it's just right.
My crew asks for this sauce a couple times every month, and I'm always happy to make it. When it's cooking, my whole house smells amazing and takes me straight back to those special family meals at Grandma's where the sauce bubbled away all Sunday long.
What You'll Need
- Italian sausage: Gives that signature taste - grab hot, mild, or sweet based on what you like. Try your neighborhood meat shop for top-notch stuff.
- Lean ground beef: Brings meatiness without too much fat. The 90/10 mix works great here.
- Sweet onion: Forms a smooth base flavor. Vidalias are my go-to choice.
- Fresh garlic: Adds that must-have smell and taste. Skip the jar of pre-minced and go with whole cloves.
- Sugar: Cuts through tomato sharpness. You might need less if your tomatoes are naturally sweet.
- Italian seasoning: Gives you all the right herbs in one shot. Or mix your own with some basil, oregano, rosemary and thyme.
- Kosher salt: Lifts all the other flavors. Its bigger grains let you control the seasoning better.
- Black pepper: Adds a bit of warmth. Worth grinding yourself if possible.
- Fresh parsley: Adds freshness to balance the richness. The flat kind works better than curly here.
- Tomato paste: Packs in concentrated tomato goodness. The tubes are handy if you don't need a whole can.
- Fire roasted diced tomatoes: Bring a hint of smokiness and chunky bits. The charred edges really add something special.
- Crushed tomatoes: Make up the main sauce body. Try San Marzano type if you can find them.
- Broth: Gives extra flavor and adjusts thickness. Making your own is best but boxed works fine too.
How To Make It
- Brown the Meats:
- Toss your Italian sausage and ground beef into a big pot over medium-high heat. Break it all up with a wooden spoon until you've got little bits about pea-sized. This helps it cook evenly and gives your sauce nice texture. Keep stirring until you don't see any pink left, usually 5-7 minutes.
- Add Aromatics:
- Throw in your chopped onion and garlic with the meat. Keep everything moving for another 3-4 minutes until the onions go clear and you can really smell that garlic. This builds your flavor base. If the garlic starts turning brown, turn down the heat quick so it doesn't get bitter.
- Drain Excess Fat:
- Tip everything into a strainer over a bowl or scoop out the extra grease with a spoon. You want some fat for flavor, but too much makes for a greasy sauce. Put the meat mix back in your pot.
- Add Seasonings and Tomato Paste:
- Turn heat to medium and mix in your sugar, Italian seasoning, salt, pepper, and parsley. Stir so the meat gets evenly coated. Add that tomato paste and cook it for about a minute while stirring. This step really wakes up the tomato flavor.
- Incorporate Tomatoes and Broth:
- Dump in your fire-roasted tomatoes with their juice, crushed tomatoes, and broth. Mix everything well and be sure to scrape the bottom of the pot to get all those stuck bits - they're packed with flavor.
- Simmer Slowly:
- Bring everything to a gentle bubble, then turn down to low. Let it cook uncovered for at least an hour, though 3 hours will make it way better. Give it a stir now and then so nothing sticks. The sauce should thicken up a bit as it cooks. If it gets too thick, splash in some more broth.
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Those fire-roasted tomatoes are honestly my hidden trick in this sauce. I found them by mistake when I grabbed the wrong can while shopping years back, and now I can't imagine making sauce without them. That tiny bit of smokiness turns an ordinary sauce into something that always has people begging for my secret.
Keeping It Fresh
Good storage keeps your sauce ready for quick dinners. To keep it in the fridge, let it cool completely before putting it in sealed containers. It'll stay good for about 5 days. Give it a good stir when you heat it up since it might separate a bit. For freezing, put cooled sauce in freezer containers or thick freezer bags, leaving about an inch of space at the top so it can expand. Write the date on it and try to use within 3 months for best taste. Thaw in the fridge overnight, then warm it up slowly on the stove, stirring every so often.
Switch It Up
This sauce works with lots of changes to match what you like or need. For a lighter version, swap in ground turkey and turkey Italian sausage instead of beef and pork. Going vegetarian? Skip the meat and cook up 2 cups of chopped mushrooms and a diced bell pepper until golden. Want more veggies? Grate in a carrot and zucchini during the last half hour of cooking. Like wine? Add half a cup of red after cooking the meat and let it cook down before adding tomatoes. Want it spicy? Toss in half a teaspoon of red pepper flakes with your other seasonings.
Ways To Enjoy It
While it's fantastic on regular spaghetti, trying different serving ideas can give you several distinct meals. Mix it with tube-shaped pasta like rigatoni or penne that catch chunks of sauce in their ridges. Stack it in lasagna with creamy ricotta and stretchy mozzarella for a filling casserole. Stuff it in bell peppers with some cooked rice and top with cheese. Spread it on sliced baguette with cheese for quick mini pizzas. Watching carbs? Pour it over roasted spaghetti squash or zucchini noodles. Don't forget to finish any pasta dish with some freshly grated Parmesan and extra chopped parsley.
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This sauce makes any dinner something special. Give it a try and your kitchen will smell just like a cozy Italian restaurant.
Frequently Asked Questions
- → Why is sugar included in the sauce?
A small amount of sugar balances out the tartness of the tomatoes. It creates smoother, sweeter flavors and tones down the sharp acidity. You can tweak the amount based on how sweet your tomatoes are or your taste preferences.
- → Can I swap out the meats for something else?
For sure! Italian sausage and beef add depth, but you could use all beef, all sausage, turkey, or even plant-based substitutes. Each swap will bring slightly different flavors but still taste great.
- → How long will this sauce last in the fridge?
Stored in a sealed container, this sauce stays fresh in the fridge for about 3-4 days. If frozen in airtight containers, it keeps for up to 3 months with the same rich taste.
- → Does simmering longer make the sauce better?
Yes, definitely. While simmering for one hour works, cooking it for three hours gives the spices and tomatoes time to fully blend and develop richer, softer textures. It's worth the wait for deeper flavors.
- → Can I use my slow cooker for this?
Absolutely! Brown the meat, garlic, and onions on the stovetop, then put everything into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, and you'll get similar results with less work needed.
- → Which pasta shape works well with this sauce?
The chunky texture of this sauce is great for sturdy pasta shapes. Spaghetti is a classic choice, but rigatoni, fettuccine, and pappardelle are also excellent for catching all the flavors in this meaty dish.