SaveThis meat sauce recipe browns ground beef with onion and garlic, then simmers it with crushed tomatoes, tomato paste, beef broth and dried Italian herbs until thick and rich. It takes about 45 minutes in one pot and makes about 5 cups, enough for a pound of pasta. Toss it with spaghetti, layer it into lasagna or spoon it over baked ziti. Below you’ll find how to brown the beef for the best flavor, why tomato paste matters, how long to simmer, which meats work, and how to cool and store leftovers safely.
What Is Meat Sauce?
Meat sauce is a tomato sauce cooked with browned ground meat, so the meat flavors every spoonful. It’s quicker and more tomato-forward than a long-simmered ragù or Bolognese, which cook for hours. If you want a meatless version, our easy marinara sauce uses a similar tomato base without the beef.
Meat sauce vs. marinara vs. Alfredo
| Meat sauce | Marinara | Alfredo | |
|---|---|---|---|
| Base | Ground beef, crushed tomatoes | Tomatoes, garlic, olive oil | Butter, cream, Parmesan |
| Texture | Thick, hearty | Smooth or lightly chunky | Creamy |
| Cook time | About 45 minutes | About 35 minutes | About 15 minutes |
| Best with | Spaghetti, lasagna, baked ziti | Pasta, pizza, dipping | Fettuccine, chicken |
For a creamy white option, see our homemade Alfredo sauce.
Ingredients You’ll Need
- Olive oil (1 tablespoon): for softening the onion.
- Yellow onion (1 medium, finely chopped): sweetness and body.
- Ground beef (1 pound / 454 g, 85% lean): the meat. A little fat keeps the sauce flavorful; drain extra grease if you like.
- Garlic (4 cloves, minced).
- Tomato paste (2 tablespoons): concentrated tomato flavor and a deeper color once it’s cooked for a minute.
- Crushed tomatoes (one 28-ounce can): the sauce base.
- Low-sodium beef broth (1/2 cup): adds savory depth and loosens the sauce as it simmers.
- Dried oregano (1 teaspoon) and dried basil (1/2 teaspoon): classic Italian herbs.
- Red pepper flakes (1/4 teaspoon, optional): gentle warmth.
- Sugar (1 teaspoon, optional): balances acidic tomatoes.
- Salt (3/4 teaspoon) and black pepper (1/4 teaspoon): adjust at the end.
- Grated Parmesan: for serving.
How to Make Meat Sauce
- Soften the onion. Heat the olive oil in a large pot or deep skillet over medium heat. Cook the onion for about 5 minutes, until soft.
- Brown the beef. Add the ground beef and cook, breaking it into small crumbles, for 6 to 8 minutes, until no pink remains and it reaches 160°F. Drain excess fat if needed.
- Add garlic and tomato paste. Stir in the garlic and cook for 30 seconds, then add the tomato paste and cook for about 1 minute, stirring.
- Simmer. Add the crushed tomatoes, beef broth, oregano, basil, red pepper flakes, sugar, salt and pepper. Bring to a boil, then reduce the heat and simmer, partly covered, for 20 to 25 minutes, stirring now and then, until thick.
- Season and serve. Taste and adjust the salt. Toss with cooked pasta and top with Parmesan.
Building Deeper Flavor
- Let the beef brown, don’t just cook it gray. Spread it out and leave it alone for a minute or two between stirs so some pieces get golden.
- Cook the tomato paste. A minute in the pan takes away its raw, tinny taste.
- Simmer longer if you have time. An extra 15 to 20 minutes on low thickens the sauce and deepens the flavor; add a splash of broth if it gets too thick.
- Save pasta water. A few tablespoons help the sauce cling to the noodles.
Which Meat to Use
| Meat | Result |
|---|---|
| Ground beef (85% lean) | Classic, rich |
| Half beef, half Italian sausage | Extra seasoning and fennel flavor |
| Ground turkey | Lighter; cook to 165°F |
| Beef and pork mix | Tender, savory |
Cooling and Storing Meat Sauce
Divide leftover sauce into shallow containers so it cools quickly, and refrigerate it within 2 hours of cooking. Keep your refrigerator at 40°F or below, and reheat leftovers until they reach 165°F, as the CDC recommends. Meat sauce also freezes well in airtight containers; thaw it in the refrigerator before reheating.
Frequently Asked Questions
What is the difference between meat sauce and Bolognese?
Bolognese is a slow-cooked meat ragù, often with milk and less tomato. Meat sauce is quicker and more tomato-forward.
How long should meat sauce simmer?
At least 20 to 25 minutes after adding the tomatoes. A longer, gentle simmer makes it thicker and richer.
Can I make meat sauce without broth?
Yes. Use water instead; the sauce will be a little lighter in flavor.
Do I need to drain the ground beef?
If you use 85% lean beef, drain off extra fat after browning. Leaner beef usually doesn’t need draining.
How much pasta does this make?
About 5 cups of sauce, enough for 1 pound of dried pasta.
