Step 1: Sauté the Vegetables
Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.
Cook Vegetables: Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step 2: Brown the Meat
Add Ground Meat: Increase the heat to medium-high and add the ground beef (and pork if using). Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Step 3: Build the Sauce
Add Tomato Paste: Stir in the tomato paste and cook for about 2 minutes.
Deglaze: Pour in the red wine (or broth) and scrape any browned bits from the bottom of the pan. Let it simmer for about 3-5 minutes to reduce slightly.
Add Tomatoes and Herbs: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
Step 4: Simmer the Sauce
Cover and Cook: Reduce the heat to low, cover, and let the sauce simmer for 30-45 minutes, stirring occasionally. This will allow the flavors to meld beautifully.
Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, pepper, or herbs as desired.
Step 5: Serve
Pair with Pasta: Serve the sauce over your favorite pasta, or use it in lasagna or other dishes.
Garnish: Top with fresh basil and grated Parmesan cheese if desired.
Tips for Perfect Meat Sauce
Make Ahead: This sauce tastes even better the next day, so consider making it in advance.
Freezing: Freeze any leftovers in an airtight container for up to 3 months. Thaw in the fridge and reheat gently before serving.
Customize: Feel free to add additional veggies like bell peppers or mushrooms, or use different herbs for a personalized touch.
Conclusion
This authentic Italian meat sauce is a comforting and delicious dish that’s perfect for any occasion. It’s rich, hearty, and sure to become a favorite in your household!
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This recipe is designed to be straightforward and engaging, perfect for anyone looking to make a classic Italian dish. Enjoy your cooking!
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