by Michelle
August 27, 2023
Jump to Recipe
5 (89 ratings)This amazing meat sauce recipe hails from my father-in-law’s kitchen and is the best; it’s everyone’s favorite. It’s thick, hearty, and has phenomenal flavor thanks to a combination of beef, veal, and pork, as well as traditional seasonings that you can adjust as you’d like.Get a pot simmering on the stove this Sunday!
Sunday dinners at my grandma’s always involved some type of pasta; she would make anything from lasagna to stuffed shells, rigatoni with sausage and peppers, or simple spaghetti noodles with sauce.
To accommodate those who didn’t like chunks of anything in sauce, she typically made a simple marinara sauce (and had spare ribs simmering in there for extra flavor); I loved her sauce, though I have always had a huge soft spot for a super chunky meat sauce.
At some point in the early months of dating my husband, I had the chance to taste his dad’s meat sauce after it had spent a Sunday afternoon simmering away on the stove. I fell madly in love with that sauce.
I’ve been enjoying it for years (both when he makes it and when I make it!), and the second time that I made it, my husband walked into the kitchen as I was just getting it to a simmer and said that it smelled like his parents’ house on a Sunday.
Success.
The Ingredients
This homemade spaghetti meat sauce recipe builds wonderful flavor with these basic ingredients:
- Meat– This sauce uses a mixture of ground beef, ground pork, and ground veal; the combination is sometimes labeled “meatloaf mix”. I have also often done half ground beef and half ground Italian sausage, which is delicious.
- OnionsandGarlic– Classic building blocks for a fantastic sauce!
- Basil– This is the only herb used in the sauce and I love it, but feel free to throw in a dash of oregano or any other classic herbs you like. This recipe calls for dried basil, but if you prefer fresh herbs, my father-in-law often substitutes fresh basil from the garden in the summer.
- Red Wine– This gives the sauce some body and little oomph. I use whatever red wine we have available at home, usually something like cabernet sauvignon or pinot noir. This simmers out, but you can omit it if you are unable to consume wine.
- Crushed Tomatoes– These are chunkier than tomato sauce, but more finely processed than diced tomatoes. It lends a wonderful fresh tomato flavor to the sauce.
- Tomato Puree– This is thicker than tomato sauce, but not nearly as thick as tomato paste. It gives great body and smoothness to the sauce.
Meat Sauce vs Bolognese Sauce
Many people interchange meat sauce and bolognese sauce, which is understandable since they are both a chunky, meaty sauce, but there are some significant differences.
While the meats used are the same, the aromatics differ; bolognese has a base that starts with carrots, celery, and onions. In addition, there is very little tomato product used in a traditional bolognese – it is meaty and thick, often uses beef broth, and always some type of dairy such as milk or cream.
Recipes Notes
Here are a few extra tips on making this amazingly meaty homemade spaghetti sauce recipe:
- The Tomatoes– My father-in-law swears by Tuttorosso crushed tomatoes and tomato puree. He said he loves prefers it because they are both nice and thick, which makes for a heartier sauce. This brand is primarily sold in the Eastern part of the U.S. (though you can sometimes get it on Amazon, fromTarget, or Walmart), so if you can’t find it, feel free to use your favorite or whatever is available. He did note that he has found some brands of crushed tomatoes are a little watery compared to the Tuttorosso brand, so if this happens to be the case, you might want to add a small can of tomato paste to thicken up the sauce.
- Meatless– If you prefer a meatless sauce, you can simply omit the meat and make the sauce as directed below. I’ve done that multiple times when I’ve madebaked ziti, and it’s just as fabulous.
- ExtraFlavor– As I’ve mentioned above, you can use different/extra herbs, and even a pinch or two of red pepper flakes for an extra pop!
- Long and LowSimmer– For the best-tasting sauce, once it is simmering on the stove, let it go for at least 2 or 3 hours so that all of the flavors meld and intensify.
- Storage– Allow the sauce to cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
- Freezing Instructions– This sauce freezes beautifully! Once the sauce is cooled and in an airtight container, store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat in a saucepan over low heat.
I urge you to run, not walk, into the kitchen and get a pot of this started.
More Favorites Pasta and Sauce Recipes:
- Easy Weeknight Bolognese Sauce
- Homemade Alfredo Sauce
- The BEST Italian Meatballs(another one of my father-in-law’s recipes)
- Easy Baked Ziti with Sausage
Watch How to Make Meat Sauce:
If you make this meat sauce recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️
Homemade Meat Sauce
Yield: 3 ½ quarts
Prep Time: 15 minutes mins
Cook Time: 3 hours hrs
Total Time: 3 hours hrs 15 minutes mins
This amazing meat sauce recipe hails from my father-in-law's kitchen and is everyone's favorite. It's thick, hearty, and has phenomenal flavor thanks to a combination of beef, veal, and pork.
5 (89 ratings)
Ingredients
- 2 tablespoons olive oil
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons dried basil
- Salt and pepper, to taste
- ½ cup (120 ml) red wine
- 2 28-ounce cans crushed tomatoes
- 1 28-ounce can tomato puree
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. When it is shimmering, add the ground beef, pork and veal, and cook, breaking it up with a wooden spoon, until the meat is browned.
Add the onion and garlic to the meat mixture and sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. Stir in the dried basil and season with salt and pepper.
Stir in the red wine and let simmer for about 1 minute, until mostly evaporated.
Reduce the heat to low and add the crushed tomatoes and tomato puree to the pot, stirring to incorporate. Reduce the heat to the lowest simmer possible, and place a lid on the pot slightly ajar. Simmer for 2 to 3 hours, stirring occasionally.
Notes
- Equipment – An 8-quart pot or a 7.25-quart Dutch oven is perfect for this sauce!
- The Tomatoes– My father-in-law swears by Tuttorosso crushed tomatoes and tomato puree. He said he loves prefers it because they are both nice and thick, which makes for a heartier sauce. This brand is primarily sold in the Eastern part of the U.S. (though you can sometimes get it on Amazon, fromTarget, or Walmart), so if you can’t find it, feel free to use your favorite or whatever is available. He did note that he has found some brands of crushed tomatoes are a little watery compared to the Tuttorosso brand, so if this happens to be the case, you might want to add a small can of tomato paste to thicken up the sauce.
- Wine: I use whatever red wine we have available at home, usually something like cabernet sauvignon or pinot noir. It can also be omitted if you are unable to consume wine.
- Meatless– If you prefer a meatless sauce, you can simply omit the meat and make the sauce as directed below. I’ve done that multiple times when I’ve madebaked ziti, and it’s just as fabulous.
- ExtraFlavor– As I’ve mentioned above, you can use different/extra herbs, and even a pinch or two of red pepper flakes for an extra pop!
- Long and LowSimmer– For the best-tasting sauce, once it is simmering on the stove, let it go for at least 2 or 3 hours so that all of the flavors meld and intensify.
- Storage– Allow the sauce to cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
- Freezing Instructions– This sauce freezes beautifully! Once the sauce is cooled and in an airtight container, store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat in a saucepan over low heat.
Nutritional values are based on half a quart of sauce
Calories: 877kcal, Carbohydrates: 70g, Protein: 58g, Fat: 42g, Saturated Fat: 12g, Cholesterol: 163mg, Sodium: 944mg, Potassium: 3685mg, Fiber: 17g, Sugar: 37g, Vitamin A: 2525IU, Vitamin C: 80.9mg, Calcium: 390mg, Iron: 19.8mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Main Course
Cuisine: Italian
Update Notes: This recipe was originally published in February 2014.
[photos byAri of Well Seasoned]
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Ole — Reply
“Long and Low Simmer – For the best-tasting sauce, once it is simmering on the stove, let it go for at least 2 or 3 hours so that all of the flavors meld and intensify.”
Or you can simply make something like this, in 10 – 15 minutes, and then wait on eating it till the next day :) Money saved on energy / gas :) Meat Sauces are like Pizza, always taste better the next day, because, yes, then the flavors have had time to properly set :)
Looks like a good recipe though :) -
Seana — Reply
Love this recipe. I do double the garlic, but we love garlic. One tip to try- instead of simmering on the stove, throw your oven-safe pot in a 300-325 oven and roast it for 2- 3 hours, stirring once per hour. Gets all roasty and delicious without risking it burning on the bottom if you forget to stir.
Seana -
Sharon Angel — Reply
I love everyone saying how great this recipe is but then go on to completely substitute ingredients. It’s hilarious. That said, I didn’t use veal. I used 16 oz ground grass fed beef and 8 oz of spicy Italian sausage. 28oz of crushed tomatoes and 28oz of Trader Joe’s marinara sauce. White wine instead of red. And a tsp of nutmeg.
I hope you don’t take offense at all the tweaks people make on your recipes!! -
Grace — Reply
Great and easy! If you don’t feel like meatball making this is an easy alternative that takes so good! It’s versatile too and you can add your own flare to it with the meats you choose to add (lamb instead of veal or more beef or pork). My grandmas spaghetti and meatball recipe is delicious but it’s time consuming for sure, this is a great sauce and still yummy that prep wise doesn’t take long (just need to have the cook time).
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Sarah — Reply
An absolute five stars!! I doubled this recipe and used it for my lasagna.
It was amazing!! The tomatoes that I used had extra water in them, so I ended up using 12 oz. of tomato paste. Problem solved!
Thank you, Michelle!! -
Cheryl — Reply
The best spaghetti sauce ever!!!
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Lily LaPlace-Bayard — Reply
I made this over the weekend and it was simply AMAZING. I made it according to the directions but due to diet restrictions I used ground turkey only for the meat, no wine, and added (2) Bay leaves and a small amount of Oregano. I left it simmered for 3 hours with the cover slightly off, stirring occasionally. It was a big hit, made the house smell wonderful, and my husband and I loved it! Will definitely make it again. Thank you for sharing such a wonderful recipe.
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Michelle — Reply
You’re welcome! I’m so thrilled to hear how much you loved it and the tweaks you made!
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Frederick Appel — Reply
Thank you, Michelle, that is exactly how my mother made her Sunday spaghetti sauce and how I make it. I use San Marsano tomatoes whole, peeled tomatoes. I use an emersion blender to liquify it. Great recipe. Makes me miss my mother and Sunday mornings.
And thank you for your recipes, sharing your family stories and letting us watch your family grow.
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SUE BROWN — Reply
I made a sauce almost like this…no basil…jarred marina sauce…but what took it over the top was some TACO seasoning !!! best ever for my spaghetti…..
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Kathleen — Reply
This is my ultimate favorite sauce!
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Charles Scott — Reply
What is the Red Wine that you are talking about in this recipe?
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Nellz — Reply
Did this recipe used to have you simmer the sauce with pork chops in it? I have been looking all over for a meat sauce recipe I saw a long time ago where you simmered it with pork chops but can’t find it anywhere… I could have sworn it was here/
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Phyllis Gallone — Reply
I was looking for a meat sauce recipe for lasagna but decided to make meatballs instead. I did everything exact aside for using crushed red pepper instead of black and had no red wine and used my Pinot. I’m not a heavy Basil user but put in the recommended amount this time. I thought it was too much for me but once it simmered, it was more subtle. I do agree with the combination of 2 crushed and 1 purée and used tuttorosso and the consistency was excellent! I may use a little less basil or fresh next time but this recipe is delicious!
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Aidan — Reply
Really love this recipe. It’s very easy to adjust to taste and I love to freestyle it. I’ll add carrots or more spices when I’m in the mood, and sometimes add more meat. I usually make this to serve over steamed white rice and it’s delicious. Great job!
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Helene Montini — Reply
Making this right now on Super Bowl Sunday to take to my daughters as part of your lasagna. First time boy it smells amazing.
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Joanie — Reply
Fantastic sauce, it help letting the meat simmer with the wine before adding the tomatoes. My family loved it. Joanie- NJ
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Vivienne Davis — Reply
Found this recipe by accident a few months ago. It has ben my go to ever since. It is so easy to follow and delicious!
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D Oakley — Reply
Tried this last night I’m steaks and it was amazing!
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michele m fitch — Reply
i hate recipes that call for wine because I don’t drink any alcoholic beverages so I never what kind is best. all chefs say if you won’t drink it don’t cook with it. could you please tell me what kind of red wine I should buy.
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Deb — Reply
You could try a Muscadine red wine as this goes well with beef.
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Meghan — Reply
How many cups of sauce does this make?
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Michelle — Reply
I’ve actually never measured it, but some quick math given the ingredients, I’m guessing somewhere around 15 to 20 cups?
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Karen — Reply
I’ve been working from home since January due to the pandemic. I made your father in law’s meat sauce today. I used 2 lbs. of lean ground beef and 1 lb. of Italian pork sausage in mine since veal is not available in our area right now. It turned out absolutely delicious. I plan to package it up and freeze it in quart containers to use later. I have a recipe for a tomato vinaigrette for salads and I am going to freeze some cubes in silicone molds and put in zip lock bags to use for that in the freezer as well. Thank you for sharing such a great – and easy – recipe.
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Valerie — Reply
Very good recipe, and similar to my family recipe. Only difference, I put my tomatoes (I use whole San Marzano tomatoes) onions and garlic in the blender and then eliminate olive oil. We like a smoother sauce. I also use half that amount of basil and add 1 or 2 Bay leaves and 1 tablespoon of oregano.
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Brenda — Reply
I made this sauce last night. I have made sauce using my Italian grandmother’s recipe as long as I’ve been cooking. This sauce was good but, it wasn’t Italian sauce. I added a few more spices and some beef broth and threw in bay leaf. I let it simmer and it turned out well. I think that if I use this recipe again I will leave out the veal. It seemed to add more fat to the recipe and made it heavier than other sauces. My daughter loved it!
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Karen in NH — Reply
Love your column.
I urge you to read about how veal calves are raised and then forgo ever using it again.
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Donna S — Reply
I made this sauce last weekend (my first pot of sauce, ever!) and it was a huge hit. Friends (in my bubble) were putting the sauce alone in a cup eating it without any pasta. I am also not a fan of chunks in my sauce, so I swapped one can of crushed tomatoes for a can of plain tomato sauce. Also, instead of salt and pepper, I used Montreal steak seasoning. I am making it again this weekend.
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Patricia A Messerknecht — Reply
Hi Michelle,
This recipe really does make the best meat sauce. Followed your instructions, but cooked in my crockpot all afternoon, with the lid ajar. It thickened up nicely and had the best taste. I used a meatloaf mix that worked nicely and Tuttorosso puree and crushed tomatoes. My husband loved it, and we have leftovers for tomorrow night’s dinner. I also have two quarts to put in the freezer for another day. Thanks for sharing, always looking for a good meat sauce, now I’ve found the best. -
Kelly Cochran — Reply
I’m going to use this for lasagna I’m making for Christmas Eve. Tuttorosso is the best for sauces.
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Vince — Reply
I also have my own family sauce recipe that has been passed down for at least 5 generations. My question is how did you come up with the nutritional values and is there a way to reduce the amount of sodium per serving? Your instructions call for “season to taste”, and the “meatloaf mix” I plan to use only has 90mg of sodium per serving with approximately 5 servings (450mg total) for 21.32oz of mix. I am curious as to what kicks up the sodium content? I’m going to make your sauce, nevertheless, as my mouth is watering! Thanks in advance for your response :)
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vanessa — Reply
this is a keeper! so yum – so easy! i used 2lbs of the meat mix though, 4 cloves of garlic, and fresh basil – hard to keep it even simmering for 2 hours it was that flavorful!!!!
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J. Sanchez — Reply
Best meat sauce! Today I am cooking this using sausage as well (crumbles). Thank you!!
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Mei Kes — Reply
This is my most favourite recipe. I have made it with just ground beef, and with ground beef and ground chicken. I add extra vegetables like chopped spinach, carrots, celery, zucchini sometimes. Whatever I have in my fridge is a go. Even chopped up apple. I adjust the amount of crushed tomato and tomato paste to according to the amount of veggies I put in. Simply delicious!
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Veronica HAmel — Reply
Tuttoroso and Red PAck brands are from the same company. Tuttoroso is their medium quality brand, frankly I
don’t like it. Red Pack is their premium quality brand and I stock up on it when it is on sale. -
Nemo — Reply
I love this recipe! Would this work well in a slow cooker? If so, how long and would you change anything?
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Michelle — Reply
The only issue I see with a slow cooker is that this is meant to be simmered with the lid slightly ajar so some of the liquid can evaporate and the sauce can thicken.
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Nemo —
Thanks for the reply! I made it in the slow cooker and did it on high for 1 hour with the top on and then i slide the lid ajar and turned it down to low for the remaining 2-3 hours. It was great! I’m not sure the slow cooker added anything specifically but it did make it easier, as I have a stovetop safe slowcooker so I could get everything going in there and then move the insert to the crockpot once it was ready to be simmered.
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Katrinia Bass — Reply
I LOVE your recipes and go to them when I want something special, especially cakes! I always use this meat sauce in my lasagna and just want to say thank you so much for sharing with us!
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Lorinda McKinnon — Reply
Looks absolutely wonderful! I was just contemplating my pantry and freezer and had decided to make a meat sauce. Perfect timing!
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simon andrew — Reply
Its very good recipe thanks for sharing
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Mike — Reply
How many will it serve?
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Michelle — Reply
Hi Mike, This will be enough for 3 to 4 pounds of pasta (depending on how saucy you like your pasta).
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Doug the head — Reply
Been making this sauce for a few years now. It’s my go to and gets a lot of love from the wife and inlaws. I see some debates or points of contention so I’ll chime in:
I cook the onions and meat (meatloaf mix) virtually at the same time in the same pot but I start the meat just a minute or two earlier for a head start, then mix in the onion. It cooks/browns perfectly in sync. I do not add any olive oil, the meat generates enough juices and lately ive been adding 3-4 oz of diced pancetta, which only lessens the need for oil. There’s no need in my view but maybe I’m cheating myself the OO qualities? Seems just as good without it as I’ve tried both methods.
I add the pancetta and garlic together once the meat and onions are browned and softened. Cook all together for a few minutes more.
I also add fresh basil, not dried. I get one of those little plastic containers of fresh and rinse chop it then add that with the half cup of wine. Cook that off, add The crushed and purée tomatoes and simmer for 2-3 hours with lid on.
This recipe is awesome. Thanks!
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Bonita — Reply
I just came across this recipe and can’t wait to try it. I’m not a fan of chunks of tomato so was wondering if you can use hand emulsifier to de-chunk the tomatoes.
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Traci — Reply
It’s not chunky at all. I’ve made it many times. Delicious. The only thing I change is the meats I use. I’m not a fan of lamb so I use two pounds of ground beef and one podiums of zesty hot ground sausage. Delicious!
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Lydia —
Traci- she doesn’t use lamb… it’s beef and pork.
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Karen —
The recipe uses ground beef, italian sausage and veal (lamb). I didn’t add veal to mine. It’s expensive, I don’t like the taste, and I abhor how lambs are treated to create it. I just substituted an extra pound of ground beef to replace it.
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Marge —
Veal is not lamb. Lamb is baby sheep; veal is baby cow…
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Jake mclean — Reply
I am trying this tonight, it sounds amazing, I added mushrooms (no disrespect) and I didn’t use veal but I’m sure it is going to be great. Thank you
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Mary — Reply
I was looking on your site for your grandmother’s marinara sauce recipe. It sounds interesting to include spare ribs for extra flavor. Is that recipe on your site? Could you point it out? I looked but could not find it. I will also try this meat sauce recipe. It sounds delicious! Thank you very much, love your site.
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Michelle — Reply
Hi Mary, It’s not on my site; it’s not a recipe she ever wrote down, unfortunately. I think my sister had made it with her before, so I’ll have to see if she could help me out!
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janice tkach — Reply
hello, can you confirm 4 TBSP of dried basil?
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Renee — Reply
Yes, I’ve made it numerous times based on the 4 tablespoons of basil. It actually isn’t a strong taste, esp. after simmering for 3 hours
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Michelle — Reply
Yes, it’s correct!
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Passade — Reply
This was the best meat sauce I ever had. Thanks for sharing the recipe.
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Wanda — Reply
Tuttorosso tomato products are also available on Amazon.
https://www.amazon.com/s?k=Tuttorosso+tomatoes&ref=nb_sb_noss
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Penny Wolf — Reply
I scored some Tuttoroso brand tomato puree at of all places, DOLLAR TREE.!
I find it a little to the sweet side but yummy, not to mention I like their label. -
Sally K — Reply
Red Gold,Tuttoroso and Red Pack are all processed at the same plant which is about an hour north of where I live. It’s next to impossible to find eitherTuttoroso or Red Pack here. I use Red Gold exclusively and Ii’ve never been dissatisfied with the results. The Red Pack brand was James Beards’ favorite. In Beard on Pasta he said that they were second only to high quality fresh tomatoes.
If you’re not opposed to consuming wine but just don’t drink it at home, Sutter Home makes 4-packs of a variety of wines. I almost never drink wine at home, but do use it in cooking. I keep a 4-pack of both red and white wine to use for cooking. The bottles hold about 3/4 cup each.
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Renee — Reply
This is my favorite recipe on your site! I make at least once a month. I also made it when visiting family out west & my mother-in-law commented a few times how great it was. She even put it over toast as a meal!
And the key really is the Tuttoroso brand. It adds a depth & flavor that other brands just don’t have.
Thanks to you & your father-in-law for sharing this!
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Gina — Reply
This recipe is so good! I even have a video on my channel showing how I make it, if you are interested – https://youtu.be/llfas1q04dQ. This is my family’s go to marinara sauce recipe! It makes the best lasagna :)
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Linda — Reply
No no no. You are not making sloppy Joe’s or Chili .
This Italian? Sauce recipe is American sauce recipe.-
Wendy — Reply
Can you provide an Italian sauce recipe then?
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David Smith — Reply
Hey Linda — Where in this article is the meat sauce called Italian? Why are there so many mean people on the Web? This is a great recipe!
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CJ Perez — Reply
Thank you! Thank you! Thank you!
(And your F-I-L) this recipe is the bomb!
Never, ever wasting my time making any other recipe for “meat sauce”. This IS that good!
I made this EXACTLY as your recipe says and it’s the best I’ve tried. Thank you again!
BTW, mine looks exactly like your picture and I only ever use Tuttorosso canned tomatoes! -
Ann Shroll — Reply
Can this meat sauce be canned for later?
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Steven Stoner — Reply
I am trying this now as I write. Thank you.
P.S. But,,, a little on the chunky side with the onions and garlic, threw in some hot sausage as well.
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Karin McCaffery — Reply
I have made this recipe time and time again and it’s loces by all!!! However, I have a request from a friend to put more vegetables in like peppers and mushrooms. I just think this sauce is so perfect as is. Have you tried this before?
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Michelle — Reply
Hi Karin, I’ve never tried adding any vegetables to this particular sauce. You could try sautéing with the onions if you go that route.
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Kathy — Reply
Hi Michelle!
I love your recipes and your darling family!
I don’t t drink wine, so what can I sub for it?
Can’t wait to make this delicious sauce!
Thanks!
Kathy-
Michelle — Reply
Hi Kathy, Thank you so much! You can omit the wine since it cooks down. I hope you enjoy the sauce!
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Deborah — Reply
Can you leave out the veal and just put 12oz of sausage and 12oz ground beef?
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Michelle — Reply
Hi Deborah, Yes you could totally do that! In fact, that’s my favorite way to make the sauce if I’m using it for lasagna :)
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Gary — Reply
Easy and delious I made this for my egplant receipe.
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Debbie — Reply
Is there a specific wine you use?
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Michelle — Reply
Hi Debbie, My father-in-law also makes wine, and I usually use his cabernet sauvignon. I hope that helps!
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Linda — Reply
Under which Pinterest board is your Best Eggplant recipe found, by your father-in-law?
Thanks!-
Michelle — Reply
Hi Linda, here you go! https://www.pinterest.com/pin/230879918381133914/
If you’re looking for the actual recipe, it’s here: https://www.browneyedbaker.com/eggplant-parmesan/
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Susan — Reply
Made the “Best Ever Meat Sauce” today for the first time. OMG… it was amazing! Got the pasta roller attachments for my Kitchen Aid for Christmas and needed a good homemade sauce to go with. It was so, so good! Made a small change… hubby and I don’t care for veal, so I used a mixture of 50% beef and 50% pork. This is now my “go-to” sauce recipe! Thanks to your father-in-law for sharing!
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Randi — Reply
Can you suggest how much salt and pepper to use. Not sure when you say to taste. Thank you.
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Michelle — Reply
Hi Randi, I have never, ever measured…. literally do a light sprinkle of salt over the surface of the pot, and maybe a dozen turns of the pepper grinder. I hope that helps!
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Lori — Reply
that was, by far, the best meat sauce gravy I ever had! My family is sooo grateful! A neighbor also came by for just a moment and as he was leaving he thanked me for letting him smell such wonderful food😊
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Karen — Reply
I made this last night. I followed the recipe exactly as written. I found it to be a bit acidic, but it’s a great sauce. Next time, I will add some sugar to it to take the edge off of the tomatoes.
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Ed Bruno — Reply
Maybe I missed it, but don’t you drain the grease from browning the ground meats? Even with reduced olive oil, it seems like it would be greasy.
Otherwise it looks like something worth trying.-
Michelle — Reply
Hi Ed, No, I don’t drain after browning the meats, and don’t find the sauce greasy, but if you’re concerned about it you definitely could.
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Lisa A — Reply
Sauce came out delicious! I added parmesan cheese and Italian sausage. Thanks for sharing!!
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Michelle — Reply
You’re welcome Lisa! The sausage sounds great, so glad you enjoyed it!
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Aimee — Reply
Hey Michelle! I am planning to make this recipe tonight and I thought I had everything, but I am a little confused. What is tomato puree?? Are you meaning tomato sauce? Tomato passata? I am assuming you don’t mean tomato paste? I am just not sure what to buy for this recipe. Thanks so much.
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Michelle — Reply
Hi Aimee, Tomato puree is thicker than tomato sauce but not nearly as concentrated as tomato paste. There are many brands that sell it, but here is an example: https://www.redpacktomatoes.com/products/detail/redpack-tomato-puree. You’ll find it right next to the cans of crushed tomatoes, diced tomatoes, tomato sauce, etc.
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Heather Coulls — Reply
made this for lunch today for friends and they really enjoyed now they are asking for a copy of the recipes.
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Jennifer — Reply
Made this for in laws last night while vacationing in New Zealand. No Tuutorosso, no ground veal in local supermarkets. I substituted Italian sausage & simply removed it from the casing. I added a lot of oregano & basil too as this is just personal preference.
This is a great recipe and holds up to modifications, or change ups based on personal preference. And it’s easy-chopping and browning’ only. A true winner!!
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Gina — Reply
This sauce is so delicious!!!! I will definitely be making this over and over again.
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Karen Doster — Reply
I’ve been wanting to make this meat sauce for a while now. For the tomatoes, I used the brand Cento and found the sauce to be acidic. Is there any way to fix this? I have quite a lot leftover! Thank you 😊
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Michelle — Reply
Hi Karen, You could definitely add some pinches of sugar. I would start with 1/4 teaspoon and then add more if needed.
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elsie kaminski — Reply
I fry and/or bake meatballs and they’re too crusty. So I simmer them in my sauce and they’re good. do need a good meatloaf recipe.
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Deb — Reply
I’m making the meat loaf mix right now with my own sauce. My sauce recipe is similar except for the last years I’ve been using a 106-oz (!) can of San Marzano tomatoes we buy at Costco. I also cook the garlic in oil first in my sauce pot and add the tomatoes and brown the meat in a separate pan – I drain off a bit of the fat but keep some of it to add into the sauce. They’re whole tomatoes so after cooking for 30 minutes or so I use a hand blender to smooth them down and add the meat after that. I also use some oregano along with the basil, and don’t put onion in my sauce. Always use (ahem) 2/3 or 3/4 cup of red wine and couple dashes of Franks – only Franks – hot sauce along with about 1/2 tablespoon of kosher salt and about 1 tablespoon of sugar. That’s my go-to recipe along with usually just ground beef, will be interesting with the meat loaf mix! Our recipe has been honed over the years for sure, my husband says he likes my sauce better than his mom’s (heart). Thanks for the post!
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Michelle — Reply
Thanks so much for sharing!! I want to give that a try!
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Ronda Fine — Reply
Would this sauce be an item that could be canned?
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Michelle — Reply
Hi Ronda, I would not recommend that, as there are very specific requirements for ensuring the safety of a recipe for long-term storage, and I have no way of knowing if this meets those specifications.
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Alana LeSueur — Reply
I am somewhat confused…. in the video, it appears that you are using an 8 or perhaps 16 oz glass measure cup for the tomato puree, and the recipe is calling for 28 oz…I have only ever seen tomato paste in the 6 oz tin sizing. Please confirm that you are really using 28 oz and who is the brand that you are using…am I mixed up with the tomato paste being different from the tomato puree? Thanks.
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Michelle — Reply
Hi Alana, This recipe does not call for tomato paste, it calls for tomato puree and crushed tomatoes. There are 4 cup (32-oz) measuring glasses, which is what’s used in the video. I typically use RedPack brand tomato puree.
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Debra — Reply
This is almost identical to my nannys meat suave! The only difference is she also cooked raw pork shoulder and veal and pork meatballs in it for a day :)
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gary — Reply
i can print other recipes from your site but NOT this one.
when i try to print it gives the link but not the actual recipe-
Michelle — Reply
Hi Gary, My apologies, there was a funky line of code in there for some reason, and that seems to have fixed it. Please let me know if you continue to have issues!
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Dustin — Reply
They are lovely! I made this meat sauce recently! They worked very well and tasted just as good the next day as well. My family would go crazy over this! Thanks for the share.
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Patti — Reply
This looks amazing but seems like a Bolognese sauce to me? What is the difference in sauces? Carrots?
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Michelle — Reply
Hi Patti, A true bolognese is typically much less saucy and almost all meat (just a little sauce), plus it usually does include things like carrots and celery. I hope that helps!
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Eileen Whyte — Reply
OMG THIS *IS* THE BEST SAUCE EVER!!!
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Valerie Jamison — Reply
I don’t drink wine so I don’t have any. Are there any acceptable replacement for it?
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Michelle — Reply
Hi Valerie, You can just omit it without an issue. Enjoy! :)
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Randy — Reply
I will be making “THE BEST MEAT SAUCE EVER.” I can only get the Tuttorosso Crushed Tomatoes WITH BASIL through Amazon in time to make for my friend’s birthday. I’m assuming I would not want to add an additional 4 TABLESPOONS of Dried Basil. Please let me know if this is the case. I CANNOT get their TOMATO PUREE in time, SO I’LL HAVE TO USE ANOTHER BRAND. RECOMMENDATIONS, PLEASE. Thanks in advance, Randy
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Michelle — Reply
Hi Randy, That’s the only type of crushed tomatoes I’ve ever been able to get, so that’s what I use. You could certainly dial back the dried basil if you’d like, though! As for tomato puree, I really don’t have a brand that I stick with, so I don’t have a definitive recommendation!
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Randy —
Thanks so much for replying. My three meats are in the bowl to mix right now!!
I plan to send my review on Wednesday after our Lasagna Dinner tomorrow night!
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Sarah — Reply
I love this basic meat sauce and it makes so much that I freeze a lot of it. I’ve also used it in lasagna rather than making separate meat and sauce layers.
It works well in the crock pot if you don’t want to be stuck in the house while it simmers. I just brown the meat and drain it, saute the onion and then add it all to the crock pot.
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Angela — Reply
Michelle, I’ve left comments about this several times on your blog! It is my go-to sauce recipe and it is ALWAYS a hit. I swear you should have trade marked it, bottle and sell it. It is SOOOOO tasty! My favorite weekend dinners include a big pot of this on the stove with your Baked Italian Meatballs simmering with it! I’ve also used it to make meatball subs and with a great local hot Italian sausage that is sold in Hazelton, PA (Tyrone’s) which is a couple of hours away from me in Harrisburg but so worth the trip. I also use this when I make your stuffed pepper recipe (Which I do tweak! I serve them open faced, I do not use the rice because I HATE rice, and I switch out the beef broth for the tomato sauce) Can you tell yet I’m a tad obsessed with your recipes?? lol. Anyways, this is my long-winded way of saying thank you (and thank your FIL) for this amazing sauce recipe :) I feel so old-school Italian every time I whip it up and I”m sure my ancestors are proud!
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Rachelle — Reply
This is my go to sauce now! I’ve made it numerous times since I found it. Thank you!
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Mary D — Reply
Thank you for sharing a family recipe! I think they are the best types of recipes because they hold memories and bring joy every time they are made.
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Steve — Reply
Made this twice and a great sauce indeed. Have the third batch on low simmer now. Don’t want a full meal tonight so I’ll make some parmesan garlic toast with french bread and just dip it and enjoy.
Thanks for sharing, one of the best. -
Ed — Reply
Hi Michelle. Your father-in-law’s meat sauce recipe looks wonderful. I however have a few questions on the quantities of two of the ingredients. The recipe says to use one half cup of olive oil to brown the meats and saute the onions and garlic. One half cup seems to be way too much. One individual commented on the amount saying, “Horrible not to mention it couldn’t be more greasy. Cooking the meat in 1/2 cup of oil cant be a good idea”. Can you please confirm that one half cup of olive oil is the correct amount? I was thinking more like one or two tablespoons total. My second question is in regards to the amount of onion. The recipe says to use one large onion. Can you please state what measurable quantity that you use? I am guessing the approximate amount of one large onion would be one, one and a half, or two cups? Thanks for your time and assistance with this. I am very excited to try this recipe.
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Michelle — Reply
Hi Ed, The amount of olive oil is correct, but you can certainly reduce it without an issue if you’d like – I’ve done that before, especially if I don’t use meat. As for the onion – it usually comes out to about 1.5 cups. I hope you enjoy the sauce!
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Bettina — Reply
Hi Michelle, I just revisited your father-in-law’s meat sauce after seeing it again on “Ask Me Anything.” Do you leave the browned meat in the pan after you’ve added the onions? It seems like it would get pretty dried up and crispy during the extra time the onions need, or does the moisture from the onions keep the meat tender?
Thanks, Bettina
(who loved reading AMA, by the way. Thanks for doing that again!)-
Michelle — Reply
Hi Bettina, You’re welcome, I’m glad you enjoyed it! As for the sauce, yes, leave the meat in the pan. There is more than enough olive oil and rendered juice from the meat to keep it from drying out. It stays nice and tender. Enjoy!
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Judy Dengler — Reply
Hello, I have a question. I don’t really drink and I have no idea what kind of wine to buy or use. Can you please give me some names that I should look for to use in this recipe?
Thank you, I’m very excited to try this recipe.-
Michelle — Reply
Hi Judy, A cabernet sauvignon or pinot noir would both work just fine in sauce!
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Joyce — Reply
Hi Michelle,
I want to make this with and also without meat sauce, do you still use the olive oil as you do for meat sauce recipe?
Thank you….. Joy-
Michelle — Reply
Hi Joyce, You could probably cut it in half!
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Pj — Reply
I’m a pasta lover and always looking for new recipes. I’m definitely going to try this.
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tamra — Reply
This is the first non-sweet recipe of yours i have tried… i made the sauce super late last night (so i could make your classic lasagna recipe) and it was quite tasty! I used to make meat sauce with my dad growing up (different than this) but this was my first time making one in probably 12/13 years so I appreciated its simplicity and complete tastiness… no i didn’t eat a bowl of pasta at 12:30 am to eat leftover sauce
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Lorri — Reply
I made this sauce today & had it for dinner tonight. It was freakin delish. I’m from New York & know good sauce. I did cut the basil to 3 TBSP because I used canned tomatoes with basil. The basil is not over powering. I did not drain the meat mix & the sauce was not greasy. Next time that I make it, I will add another pound of the meat mix because I thought there wasn’t enough and it IS a meat sauce. You definitely need to add the wine. I also added a 1/4 cup of grated locatelli cheese. This sauce recipe is going into my recipe box-yum!
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Maureen Teachman — Reply
Tuttorossa tomato products are available at Walmart’s with large food sections..
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Joann — Reply
Thank you for reposting this recipe as part of your Sunday dinner menu. I have a pot simmering on the stove right now. I took a cue from your grandmother and used spare ribs to flavor the sauce. I just wish I had some crusty bread to dunk in it!
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enid luchetti — Reply
Your father in law made his sauce like my grandma who was born in Palmero Italy. Always use the meat mixture, and you are right about the brand it is thicker, there is a difference, I always stock up especially since our Publix has them , I recently bought the San Marzano Alessi brand and they are wonderful, worth the extra penny that brand seems to always have quality especially there balsamic vinegar
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Bill — Reply
I can’t find any Tuttorosso brand products in this area, but I can find Red Gold brand, which is on the Tuttorosso site as one of their products. I’ll be making this when my food stamps hit tomorrow. Both the Tuttorosso and Red Gold sites have a lot of mouth-watering recipes.
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Jeff — Reply
Made this sauce following recipe exactly except adding 1T dried Oregano. I bought all the ground meats from a butcher and used San Marzano tomatoes. It was incredible!! son said it was the best meat sauce I’d ever made. Freezes beautifully. The second time I made it, I tried to save a little money, bought everything from Safeway. Good but not as good. Go the extra mile; you wont be disappointed.
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Nicole — Reply
Hi! How do I substitute tomato sauce for the crushed tomatoes since it’s what I have on hand? Thank you so much! :)
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Michelle — Reply
Hi Nicole, They’re really not interchangeable – totally different textures and slightly different flavors. I would definitely get crushed tomatoes for this recipe if you can!
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Jennifer — Reply
We don’t drink any alcohol in our home, so it’s there a substitute for the red wine I can use?
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Michelle — Reply
Hi Jennifer, You can just omit it.
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Faye — Reply
Hi Michelle, I don’t have a Dutch oven and I don’t have a pot big enough to cook this. However, I do have a 6 quart slow-cooker that I love, after browning the meat, sautéing the onions and garlic, then letting the red wine evaporate could I pop it in the slow-cooker? I wasn’t sure if it would thicken up as good in the slow-cooker or effect the outcome of the sauce in any other way.
Thankyou-
Michelle — Reply
Hi Faye, I’ve never done it, but I think that would work just fine.
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Samira — Reply
My fiance and I are in the process of making it now and we love it!!!!!!!
Thank you for this delicious recipe! -
Lisa — Reply
If using fresh basil, how much should be used to equal 4 dried tablespoons in recipe?
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Miriam — Reply
Would you suggest using fresh basil? I have found that fresh and dried basil have completely different flavors and I usually use fresh.
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Michelle — Reply
Hi Miriam, Definitely prefer fresh if you have access to it!
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CAROLYN WALDEN —
I have made this sauce numerous times and this time was lucky enough to score on a ton of fresh basil….this was the first time I have had access to that at the same time as sauce day….BEST SAUCE EVER!!!! Hands down….amazing!
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Jeff — Reply
I used red gold tomato products instead of tuttorosso. Horrible not to mention it couldn’t be more greasy. Cooking the meat in 1/2 cup of oil cant be a good idea.
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Michelle E. — Reply
I just made this sauce tonight. I was worried about 4 TBLS. of basil. I thought it had to be a typo . I went ahead with the 4 TBLS. It was simply delicious! My 11 year old son Ben loved it and ate two large helpings. I will definetly be making this again and again! Thanks for a great recipe!
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Elaine — Reply
I cannot wait to try this sauce but there is one concern holding me back. I am a recovering alcoholic, sober 12 years this May and am very curious if anything could “replace” the red wine in the recipe.. Stock? Anything?? Please help, I REFUSE to consume any kind of alcohol. Thank you
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Michelle — Reply
Hi Elaine, I asked my father-in-law and he said you could simply omit the wine. Enjoy!
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Mikki — Reply
I don’t see that anyone else posted this, so I will. :-) I noticed that Tuttorosso and Red Gold are made by the same company. Here in WI, Red Gold is readily available…so we’re going to use that. We do have some specialty markets that we might be able to get the Tuttorosso brand, but that’ll take some phone calls and some warmer weather…when it isn’t 0 with -11 wind chill! Thank your FIL for being so kind as to share his recipe – we’re getting the ingredients tomorrow and will have it for dinner tomorrow night!
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CK — Reply
How many people does this recipe serve? enough sauce for 5-6?
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Michelle — Reply
Hi CK, In terms of pasta, it makes enough for about 3 pounds of pasta, with a little left over.
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Virginia Rawl — Reply
I rarely comment on anything on the interwebs, but I have to rave about this fabulous recipe! This sauce is rich, complex, and delicious. The combination of meats adds a fantastic flavor and hint of sweetness (that veal, am I right?!?). My husband craves this, and I make it at least twice a month! I will say that the quality of wine does make a difference. I use a nice, rich chianti and it turns out delicious every time.
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Debbie vigil — Reply
I have made this sauce 3 times now. I was a little skeptical…but let me tell you it is FANTASTIC! my grown up children, grandchildren, friends love the taste texture and the full body this sauce has. My son said well this sauce is the star of this meal. You know how we all think we need to add something to a recipe ok I am guilty I added a piece of pancetta once but truly you need to add only ingredients listed to have perfect sauce.
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Erin — Reply
Made this tonight with all veal – got a deal on it at the store; saw several posters unable to even find veal! All veal gives the velvety flavor of beef without overpowering. Looking forward to freezing and enjoying it later. p.s. saw lots of questions about wine – I used a cheapo pinot noir (one that I enjoy drinking) and it came out great!
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Zoya @ The Chocolate Heart — Reply
This looks absolutely amazing! My sister is having a dinner with some friends and cousins tomorrow, and left me in charge of lasagna – this is a lifesaver, thanks to you and your father-in-law. One question: can the pork be omitted? My family doesn’t have it, we’re a Muslim family.
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Michelle — Reply
Hi Zoya, You can definitely leave out the pork and just do a beef/veal mix or just do beef. Enjoy!! :)
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Zoya @ The Chocolate Heart —
Thanks so much, but one more thing, about the wine… can it be replaced by another liquid such as chicken stock?
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Michelle —
Hi Zoya, Yes, although the sauce won’t taste as full-bodied as if you had used the wine.
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Jai — Reply
Thanks for sharing your recipes! Can the wine be left out? Is there a non-alcoholic substitute when recipes call for wine? Have a wonderful day.
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Michelle — Reply
Hi Jai, You can just omit it.
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Alisha — Reply
I have been searching for a good tomato sauce recipe, and this one is perfect! It works with or without meat. I like southern red wines which tend to be sweeter, so I used my favorite Carolina red and it really complemented the flavors perfectly. This sauce and the pizza sauce recipe under the Chicago style pizza have become my favorite sauce recipes! They always come out perfectly and when you use higher quality crushed tomatoes, you can definitely tell a difference.
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Amy G — Reply
Yum, in a very serious way! I made this for dinner last night. It’s now my go to sauce recipe. Thank you, thank you! So, so good.
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Jen — Reply
I just made this sauce today!! It’s simmering now as I write this. Can’t wait to try it a bit later. I’m also going to attempt homemade lasagne noodles – thanks for all of the wonderful ideas!
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wendyworldly — Reply
This sounds delicious and I will definitely be trying it. I live in Oz so no Tuttorusso tomatoes here but definitely agree there is variance between brands…Italian brands are best. Also so happy that some one mentioned Ina’s tomato and basil soup, I have been looking for a recipe for this forever and after checking it out, it sounds perfect. So love your blog and look forward to your emails.
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Julie BG — Reply
I found your recipe while surfing my home page on Pinterest and I follow your website as well. I’m excited to taste the final project which is your Lasagna Bolognese. I’ve got a pot of your sauce on right now. Thank you for such great recipes. They’ve never failed me. And thank your father-in-law too!
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Hunter @ Vivian & Me — Reply
Um, yum. Family recipes are the best!
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Patti Z — Reply
Now I know what I’m cooking this weekend, thanks to you and your father-in-law!
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Lauren — Reply
Hi all, can the leftover sauce be frozen? Thank you!
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Cynthia M — Reply
Yes, meat sauce can be frozen in a freezer safe container. Leave at least 1/2 inch of space in container, because sauce will expand when frozen. Also, be sure sauce has cooled to room temperature before you put the lid on the container. You can store it in freezer up to 4 months. The night before you plan to use it, move it to the refrigerator to thaw.
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Michelle — Reply
Hi Lauren, Yes, definitely! We freeze it all the time!
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Lisa —
I notice there’s no salt added. Does the sauce need any salt to flavor it at all ?
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Kayla s — Reply
Hi, How is the basil flavor in this is it strong? I’m not a big basil fan I can tolerate it I like it for flavor but I don’t not like it to be so strong I can in point he basil.
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Brandy Yekel — Reply
I made this sauce tonight…. It’s good… But I do think there is a lot of basil. I think you could get away with half. Plus the crushed tomatoes I used – Tuttorosso- were with basil. BTW for the local SWPA folks, I found the Tuttorosso at Giant Eagle, on sale, with a coupon.
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Michelle — Reply
Hi Kayla, If you are not a basil fan, then I would cut back on the basil, probably in half.
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Esther — Reply
Thanks for sharing a family recipe-looks yummy!
http://www.thelipstickchannel.com -
Nicole — Reply
Yum…I just made ravioli last week stuffed with my meatballs and ricotta. I used my version of a bolognese. Meat sauces are so versatile. Just some tips I’ve found: I always add in some heavy cream to smooth it out towards the end. If I have leftover ham, I will throw in the bone since it adds depth to the sauce but this isn’t necessary (I’m going to have to try the spare ribs now). Using different types of meats like pork or veal or ground Italian sausage add depth that ground beef by itself doesn’t have. Wine can be dry or not – these sauces can handle some sweetness (I’ve seen people add a little honey or sugar even), but just no cooking wine. Depending on what you are using it for, you can easily switch things. For example, when I make meatball subs, I make a pepperonata in the pan first by frying bell peppers, onions, and garlic and then following the rest of the recipe. It’s super easy and more flavorful if you make this in one big pot while not draining anything. Roasting your own tomatoes with spices like thyme and bay leaves is yummy too (just keep the juices from the pan you roast them in). For those wanting a spice blend, I enjoy 2-1-1 ratio of fresh basil, oregano, and parsley. I add a little crushed fennel too and sometimes red pepper flakes if I want some heat. For those with children, these sauces are perfect for hiding veggies. Start out with a mirepoix: grating carrots, dicing onions, and dicing celery (optional) to the pan and then follow the recipe. I even add in grated zucchini and finish off with some spinach when I want to hide extra veggies. The kids don’t notice but they are getting a lot of healthy things mixed in.
Sorry for the novel, but I grew up in a French-Italian family and learned a lot of tricks to making meat sauces. It’s also been my go to since I can easily hide veggies for the kids, can improvise if I don’t have all of the ingredients (though I usually have most on hand), and can alter the recipe for my vegan relatives.
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Jennifer — Reply
I have been looking for a really good meat sauce, so I have to try this! I have a spaghetti squash in the fridge waiting for it ;)
xo Jennifer
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Gwyn — Reply
This looks really yummy!! I am anxious to try it. But like Daphne, I am wondering if I can freeze this. I am just a nice single person!!!
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Michelle — Reply
Hi Gwyn, Yes, you can definitely freeze this!
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Daphne — Reply
Thank you Michelle and others especially that diced bacon. I was telling my husband about this sauce last night. Going to give in a try in a few weeks. Not sure if anyone asked, Does it freeze well if made in advance of family visits?
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Michelle — Reply
Hi Daphne, Yes! We freeze this all the time. Just let it cool completely and then transfer to freezer-safe containers. I’ve found that if you use containers that you can fill just about to the top, that keeps ice from forming on top of the sauce. You don’t want too much space for air.
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Honest Mum — Reply
This looks incredible! I would love you to link up to #tastytuesdays if you fancied it: http://honestmum.com/papa-gs-prawns-with-feta/
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Jaime — Reply
This recipe is almost identical to the one my mom passed down to me (minus the veal). The “secret” to our sauce is the addition of 3 slices of diced bacon during the meat browning portion of the recipe…sooooo good!
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Darlene — Reply
I can never find veal. is it ok with just pork and beef?
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Michelle — Reply
Hi Darlene, Absolutely! Also, you may want to check the meat department for pre-mixed packages of “meatloaf mix” – this is what is typically available in my grocery store.
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Nancy Long —
I live in St. Pete, FL now and their idea of meatloaf mix is beef and pork. Can’t find ground veal at all and not much of any kind of veal really. wonder about subbing ground turkey.
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Kathy — Reply
The only crushed tuttorosso tomatoes I can find are already seasoned with basil. Would these be okay to use? Thank you.
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Michelle — Reply
Hi Kathy, Sure you can use that, you may just want to cut the basil in the recipe by half.
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Angie W. — Reply
I’m wondering about making this sauce sans meat and canning it. Does anyone have any experience with canning pasta sauce? I’d love to be able to make a double or triple recipe on a weekend I have time and then have it on hand to just grab a jar without using one of those ‘swear words’ kinds of sauce. :-)
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Fructe uscate — Reply
This looks perfect!
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Emjay — Reply
Sounds very similar to the one I make but I use more spices and add sugar.
I will have to try yours. Sounds good. -
Chrissy — Reply
Our family sauce has meatballs, Italian sausage, pork ribs and chicken thighs simmering for hours to infuse flavors. I bet it’ll be even better with red wine!
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Robin Christensen — Reply
Please tell your father-in-law THANK YOU!!!
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Marcia s. — Reply
I can’t wait to make this sauce! My favorite brand of tomato puree is Tuttorosso. I can only find it in one of our Chicagoland area stores, and always stock up when I do. It was at the top of America’s Test Kitchen’s taste testing on one of their episodes a few years ago.
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Alexe @ Keys to the Cucina — Reply
I love a good red sauce recipe, and happy to hear your Grandma used to use spare ribs too, that gives it great flavor!
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Denise — Reply
Your father-in-law and my mother must have had the same cooking teacher! This is exactly what I grew up with (in Pittsburgh, the best hometown ever, by the way) and have passed on to my own daughter. “Are we having red sauce tonight?” was the dinner question of our house, often with her friends at the door or on the other end of the phone waiting for the answer! Thank you for sharing this and for the warm, breezy, inviting way of your blog. It’s a favorite of mine, Pittsburgh prejudice aside!
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Denise — Reply
I can’t wait to try this recipe! I bought rigatoni the other day because I hadn’t had it for awhile, and that is what I’m going to cook for this sauce! What kind of red wine should I buy? I know people always say to cook with what you’d drink, but I don’t know what that would be. Thanks!
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Michelle — Reply
Hi Denise, I used cabernet sauvignon since I had an open bottle. I think that’s a pretty good red wine to keep on hand for cooking.
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Cynthia —
Oak-aged Barbera would also go nicely with a tomato meat sauce.
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Kathy — Reply
So I notice there is no oregano, nor anything sweet to take the edge off the tomato flavor. If making traditional spaghetti would you add any other spices?
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kathy — Reply
Forgot to ask about the wine. Whenever a recipe calls for wine, I throw in whatever we have on hand. The problem is we don’t drink much so when we do we splurge on expensive wine. When I add expensive wine to a sauce, it has two effects: First, my husband has a conniption ;) … and Second, the sauce is often overwhelmed by the wine (I see this mainly with red wine).
Even though many recipes call for red wine, they are not specific, even though it can cause wide variances in the taste. It can be really frustrating. Michelle, can you please help us out by giving us a wine in cooking primer? I’m sure i am not the only one with this problem. :)
Thank you!
Kathy from Minneapolis-
Michelle —
Hi Kathy, I used cabernet sauvignon since we had an open bottle. I think that’s a good all-purpose red wine to keep on hand for cooking.
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Libby Miller —
the only red wine I have is a sweet red // will that work???
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Michelle —
Hi Libby, I have not used a sweet wine, so I can’t say for sure how it would affect the flavor, but I tend to think it should be okay.
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Nichole —
They have small 4 packs of wine (6-8 oz. per bottle) now that are perfect for cooking. You can get white and red and keep on hand without it going bad. Make sure you pick the real wine not wine coolers in the refrigerator section.
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Michelle — Reply
Hi Kathy, Nope, I wouldn’t change a thing! (I’ve actually never added oregano to sauce.)
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Doris Poggi —
Hello!
Just found your web site and wanted to comment. Tuttorosso is available here in Charlotte NC —-I am transplanted from New Jersey years ago. It is the brand that I use myself. I do, however, use the whole tomatoes and pulse in the food processor as I like to make my sauce thick. Also, I do add oregano along with the basil. As far as wine goes, a good dry chianti or Barolo is what I prefer. Excellent recipe and thanks for sharing.
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Vicki Pieranunzi — Reply
Definitely going to try this making meatballs with the meatloaf mix due to that picky cousin of yours. Where locally does he buy that brand of tomatoes?
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Michelle — Reply
Haha! He said he has found them at Giant Eagle in New Ken and Community Market, but that he hasn’t seen the tomato puree in awhile.
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Kathy — Reply
I was born and raised in Pittsburgh, and this is the sauce recipe I have made for 60 years. Maybe the Pgh. grandmothers shared this recipe decades ago. I agree with your father-in-law about the brand of tomatoes – they are thicker, sweeter, and often the cheapest brand in the store! I now live down south and “meatloaf” mix is not something they know about here. If I can’t find ground veal I just go with the beef and pork, and it’s still wonderful.
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Michael R. — Reply
Don’t have Tuttorosso brand here in Utah. It needs to be said however, that using brand-name tomato products DEFINITELY makes a difference – you get what you pay for! Thanks, Michelle :)
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Linda hart — Reply
Quick search found Tuttorosso crushed tomatoes on Amazon. Might be the only option for those of us on the West Coast…..or a road trip?
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Jen of My Tiny Oven — Reply
I had no idea what to make for dinner tonite, but now I do… That sauce looks AMAZING!! Can’t wait to try it.
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Katie — Reply
Do you have the recipe for the chunky meat sauce with short ribs that you talked about? That sounds like my husband’s version of heaven!
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Michelle — Reply
Hi Katie, It wasn’t actually a meat sauce. My grandma would just simmer spare ribs in her “plain” sauce, and then take them out before she served the sauce.
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Emily — Reply
This looks so good! A lot simpler than the one I usually make — I tend to throw in a lot more spices. Can’t wait to give this a try!
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Brandy Yekel — Reply
I am not one to typically cook with any wine. What do you recommend for this recipe?
Thanks,
Brandy-
Michelle — Reply
Hi Brandy, I use whatever red wine I already have open. For this pot, I used a cabernet sauvignon.
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Kathy B — Reply
I’m not the author but wanted to suggest Paisano wine. I use in many Italian dishes. Not heavy or bitter like Chianti. Not expensive either. FWIW!
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Liz @ Tip Top Shape — Reply
I’ve never made my own sauce before, but this looks fantastic!!
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Fiona @ Get Fit Fiona — Reply
Isn’t it fynny how the smell of certain foods stays with you long after you’ve last had it? I remember my grandma also making spaghetti sauce that was oh so delicious. 15 years later my dad found a recipe that smelled and tasted just like hers did.
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Melanie — Reply
Ahh, I just made sauce last night! Does his family call it gravy, too? We like Tuttorosso or Contadina in a pinch. Ours is very similar to yours procedurally except that instead of having loose ground meat, we sear off porkchops, beef for braccioli, and pre-baked meatballs to give the sauce its meaty flavor, and we’ve never put onion in it except when we’re doing marinara. Where in Italy is his family from?
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Michelle — Reply
Hi Melanie, Definitely do not call it gravy (my family doesn’t either). His family is from Bagheria, Sicily.
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This looks AMAZING! I’m not a big fan of pasta, but I will definitely be trying this one!
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Karen — Reply
Your father-in-law is “right on” stating he prefers Tuttorosso crushed tomatoes. They are thick, have a delicious taste, and America’s Test Kitchen likes them, too. Another plus, is they are cheaper (at least here in Northern Ohio) than other brands. My husband uses them to make his homemade tomato soup (Ina recipe), but I will definitely use them when making this pasta sauce.
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Aron — Reply
This looks soooo tasty. I cannot wait to give this one a try! Thank you for sharing as always!
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lori — Reply
Michelle,
Thanks for posting this family recipe. It looks terrific. I use the same brand of tomato products. If you are lucky to be in the New York/New Jersey area after the first of the year, Shop Rite our local supermarket has a can-can sale which usually features this brand at really good prices. -
Miranda Walton — Reply
I use this same combination of meat (ground beef, ground pork and ground veal) for my meatloaf and it is the best! I will have try it for my meat sauce as well. Thanks for the idea!
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Taylee @ twist me fit — Reply
Thanks for sharing, looks amazing!
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Jenna — Reply
I’ll be running to the kitchen after I buy the ingredients! thanks to you and your father-in-law for this great recipe :)
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Stacy | Wicked Good Kitchen — Reply
Love this recipe, Michelle! Thanks for sharing. :) Pinning!
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Laura @ Lauras Baking Talent — Reply
Looks Delicious! I think you definitely found the right family for your in-laws :)
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Carl Giardina — Reply
This is a great traditional meat sauce recipe that I and untold thousands of Italians have used for years. It’s best meat sauce recipe in existence .Thanks for bringing it to everyone’s attention .If they try it they will love it !
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Betsy — Reply
Can’t wait to try it!
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The Macadame — Reply
This looks divine!
I’ve been craving pasta for days and this has just about sent me over the edge!
Thanks!
The Macadame. xx
http://www.creamstop.com -
Marla — Reply
This looks amazing. I do have a question…..I always drain the grease after browning my meat. Do you do this? If not, is it greasy?
I can’t wait to try it. Thanks!-
Michelle — Reply
Hi Marla, I do not drain the meat. I don’t find it to be too greasy, but you could definitely drain it if you prefer to remove all of the grease.
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