Best Meat Sauce I Have Ever Had
I guess I can't say that this is the best meat sauce I've ever made, because to be quite honest it's the only meat sauce I've every made.... But it's the best I've ever tasted, and I've had quite a bit of sauce. I love Italian food. I love lasagna and pasta and what have you.
Anyway, I actually got this recipe for the sauce from a lasagna recipe whose author claims it to be the "world's best lasagna" and it is really that good, but it's definitely the sauce that makes it. It's so good that I would literally eat it with a spoon. I've actually had a few spoonfulls.
As for the actual sauce, it's all made from scratch, and it actually takes quite a bit of time on the stove to make, but it is worth the wait. If you've never made any type of pasta sauce before, and are worried about how it'll work out, this is as easy as browning ground beef and adding tomatoes and letting it simmer for an hour and a half.
On to the recipe:
SN: This will make about a quart of sauce, which you wouldn't actually use all of it for your lasagna if that's the intention, but it's good to freeze if you want to save it for another tray of lasagna or for a quick meal with whatever pasta you have laying around.
1 pound sweet Italian sausage
1/2 pound lean ground beef
1/2 cup minced onion, yellow or white
3 cloves garlic, minced
1 (28 oz) can of crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2-4 tablespoons chopped fresh parsley
Add the sausage, ground beef, onions and garlic to a large stock pot. Try to break up the meats pretty well, you don't want huge chunks in your meat sauce, but this will take some time. Break the meat up into larger chunks while it's still raw, but as it continues to brown, use a wooden spoon to break it up into much smaller pieces. Think chili meat size or a little bigger. Generally, make sure you don't have meatballs in there.
Once the meat is completely cooked and their sauces are bubbling around the bottom of the pot, add all your tomato cans (not the actual cans of course, just the contents), the water, and the spices and sugar. I usually don't do much accurate measuring, and you don't really need to in this recipe, but make sure not to overdue it because you don't really get the flavors until the sauce as simmered for about 45 minutes. After that point you can decide if it needs more of anything else, but in my opinion it won't need much more.
You'll want to keep the heat between 4-low heat... Well, it's 4 on my stove, which I guess you could call medium/low, on any stove. You'l want to keep it covered because it gets pretty bubbly and thick sauces get a little messy when they boiling. Make sure to check up on your sauce every now and then and stir so that the bottom doesn't get burned.
After about an hour and a half of horrible, torturous waiting your sauce will be ready for whatever you need it for or want to use it for. I promise you'll want to come up with new uses for this sauce.
I hope you guys enjoy this recipe and realize how easy it is to make your own meat sauce. You don't have to go out and buy that stuff from a jar that honestly doesn't taste very good at all.
Thanks for reading!
Happy cooking :)
- World's Best Lasagna Recipe - Allrecipes.com
Here's the lasagna recipe that I borrowed the meat sauce recipe from