Italian Meat Sauce

This is my go-to meat sauce for all things Italian. I use it (with some variations) in lasagna, on pasta, in calzones, on buns for sandwiches… you name it. It uses the simplest of ingredients, goes together easy, and makes the house smell wonderful.

Course Sauce

Cuisine Italian

Keyword Italian, sauce, spaghetti

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 315kcal

Author Mike

Equipment

skillet

Ingredients

For the meat

2 pounds ground meat for lasagna I use 1 pound Italian sausage and 1 pound ground beef, but for other uses I use 2 pounds Italian sausage
1 large white onion diced
2-4 cloves garlic minced

For calzones, pasta and sandwiches, add:

1 red bell pepper chopped
1 green bell pepper chopped
8 ounces mushrooms sliced

For the sauce (use half the amounts below if using for lasagna)

2 6 ounce tomato paste
2 16 ounce tomato sauce
4 bay leaves
2 teaspoons dried basil
hot sauce to taste
2 teaspoons sugar
2 cups water

Instructions

Crumble the meat(s) into a large skillet or Dutch oven and brown over medium high heat. Drain fat if desired.
Add the onion and cook until softened. If making the sauce for something other than lasagna, also add in the peppers and mushrooms.
Add the garlic and cook another minute.
Add in all of the sauce ingredients.
Bring to a boil and reduce to a simmer and cook, covered, 1-2 hours.
Continue cooking with lid off for another hour, adding a bit more water if the sauce is too thick.

Notes

This sauce can be frozen for later use.

Nutrition