If you’re looking for a meat sauce that will become your go-to for pasta nights, this one is a must-try. It’s a rich blend of ground beef and Italian sausage, perfectly seasoned and just a touch sweet, thanks to a little sugar. This sauce is incredibly flexible—use it in lasagna, spoon it over spaghetti, or keep things light with zucchini noodles. The best part? You probably have everything you need in your kitchen already.
Why This Sauce Works
Combining ground beef with Italian sausage gives the sauce a depth of flavor you just can’t get with one meat alone. If you prefer, you can use only beef or only sausage, but the mix is highly recommended. Fennel seeds are a small but mighty addition, enhancing the sausage’s flavor. And while a bit of sugar might sound unusual, it’s a beloved trick in many Midwestern kitchens to balance the acidity of the tomatoes. If you’re not a fan, simply leave it out.
Ingredient Notes
- Ground Meat: Use two pounds total—either all beef, all sausage, or a mix. Lean beef is a good option if you want to cut down on fat.
- Sugar: Adjust to your taste. Some families use up to half a cup, but you can skip it entirely if you prefer a more savory sauce.
- Italian Seasoning: Make your own with dried basil, oregano, rosemary, thyme, and marjoram, or use a store-bought blend. Fresh herbs are a great finishing touch.
- Fennel Seeds: These really bring out the Italian sausage flavor. For a sweeter sauce, use only beef, add more sugar, and skip the fennel.
- Other Variations: Try ground turkey or chicken for a lighter version, or add veal for a classic “meatloaf mix.” Stir in fresh herbs at the end, or add red pepper flakes for heat. For a creamy finish, a splash of heavy cream or a pat of butter does wonders.
Storage & Make-Ahead Tips
- Yield: This recipe makes about 2 quarts (8 cups), enough for 16 half-cup servings.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Make Ahead: Prepare the sauce up to 3 days in advance and refrigerate.
- Freeze: Cool the sauce, then freeze in jars or bags for up to 3 months. Thaw overnight in the fridge.
How to Use
This sauce is a true kitchen staple. Layer it in lasagna, serve it with spaghetti and meatballs, or use it in baked ziti. It’s also perfect for low-carb dishes like zucchini lasagna or stuffed zucchini boats. Or, keep it classic—just toss with pasta and top with Parmesan.
Classic Meat Sauce Recipe
Servings: 16
Prep Time: 5 minutes
Cook Time: 25 minutes
Calories per serving: 171
Ingredients:
- 2 pounds ground beef and/or Italian sausage
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 tablespoons granulated sugar (or to taste)
- 1½ teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seeds
- 1 bay leaf
- Salt and freshly ground black pepper
Instructions:
- In a large saucepan or Dutch oven over medium-high heat, cook the ground meat and onion until browned, about 5 minutes. Drain excess fat if desired. Add garlic and cook for 30 seconds until fragrant.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, fennel seeds, and bay leaf. Simmer uncovered for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper is a good start).
- Remove the bay leaf before serving.
Nutrition (per serving):
Calories: 171 | Total Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 105mg | Potassium: 319mg | Fiber: 1g | Sugars: 4g | Vitamin A: 11% | Vitamin C: 5% | Calcium: 36% | Iron: 2%
Tip: For a thicker sauce, simmer longer or add tomato paste. For a bolognese-style sauce, use a mix of beef and pork, add sautéed onion, carrot, and celery, and finish with a splash of white wine and milk.
Enjoy experimenting and making this sauce your own!
