Everyone needs a basic meat sauce recipe in their back pocket. Right? Well, my friends, this is mine.
I’m taking a break from all things Thanksgiving to share with you my favorite go-to meat sauce recipe. Whether it’s for spaghetti, casseroles, sandwiches and most baked pasta recipes – this is it! It’s delicious, smells amazing and tastes infinitely better and is just as easy to make as it is twisting the cap off of a jar of store-bought sauce.
To Make This Best Basic Meat Sauce You Will Need:
- olive oil
- yellow onion, diced (about 1 heaping cup)
- fresh garlic, minced
- ground beef chuck, sirloin or round (your choice)
- italian seasoning
- tomato sauce
- tomato sauce
- kosher salt
- freshly ground black pepper
- 1/2 teaspoon sugar
Simple ingredients that yield a delicious yet traditional meat sauce. Sautéed onions, garlic and cooked ground beef mixed with tomato sauce, herbs and seasonings and simmered until perfect.
Start by sautéing 1 medium [diced] yellow onion in 2 teaspoons of olive oil over medium-low heat.
Season with a pinch or two of kosher salt, stir occasionally and sauté. Once the onion is soft and translucent, add in the 4 cloves of minced garlic and cook for 1 minute.
Then increase the heat to medium and then add in the raw ground beef (using your favorite: chuck, round or sirloin). Use a wooden spoon to break up the ground beef, cooking it until browned and no longer pink.
Drain the fat from the pan before seasoning the ground beef with 2 teaspoons Italian seasoning, 1/4 teaspoon of dried basil and pour in all 4 cups or so of tomato sauce.
[If you’re interested in making your own Italian seasoning, you can find the recipe in my book.]
Stir to combine and then season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar. Simmer on low heat for 2o minutes.
I especially love this over roasted spaghetti squash “noodles” with a sprinkle of Parmesan cheese and parsley.
FYI to make spaghetti squash noodles; I cut a medium spaghetti squash in half, scoop out the seeds, place it cut-side down in a roasting pan and pour about a cup of water. Then I roast it for 40 minutes in a preheated 400° oven. Once roasted [fork tender] and safe to handle, I use a fork and scrape the flesh. This basic meat sauce on spaghetti squash is a great way to have a light yet satisfying dinner that’s light on the carbs.
Now, wait until you see what I did with the leftovers [tomorrow].
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