Italian Meat Sauce II

Italian Meat Sauce II
  • PREP TIME
    45 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    2 hrs 15 mins
  • SERVING
    10 People
  • VIEWS
    39

A hearty and robust meat sauce featuring meatballs, sausage, and pork, simmered to perfection. This versatile sauce is divine on its own, nestled in a sandwich, or generously ladled over your preferred pasta.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    104 mg
  • Fiber
    5 g
  • Protein
    27 g
  • Saturated Fat
    10 g
  • Sodium
    1037 mg
  • Sugar
    5 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté the diced onion and crushed garlic until the onion becomes soft and translucent. (Approx. 5-7 minutes)

02

Step

Pour in the crushed tomatoes and whole peeled tomatoes. As you add the whole tomatoes, gently crush them with your fingers as they fall into the pot for a rustic texture. Season with 1/4 cup of the chopped parsley and 1 teaspoon of garlic powder. Cover the saucepan and reduce the heat to low. (Approx. 2 minutes)

03

Step

In a large bowl, combine the ground beef chuck, breadcrumbs, 1 teaspoon of garlic powder, 1/8 cup of parsley, egg, and milk. Season with salt and pepper to your liking. Mix the ingredients thoroughly with your hands until well blended. Form the mixture into small, golf ball-sized meatballs. (Approx. 10 minutes)

04

Step

Slice all but one hot Italian sausage link and one mild Italian sausage link into 1/2-inch chunks. (Approx. 5 minutes)

05

Step

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat until it's slightly smoking. Slice open the remaining hot and mild sausage links and crumble the meat into the pan. Sauté, breaking up the pieces continually, until the sausage is golden brown. Transfer the cooked sausage to the saucepan with the tomato sauce. (Approx. 8-10 minutes)

06

Step

In the same skillet, brown the meatballs, chopped sausage links, and pork neck bones on all sides until they achieve a deep golden brown color. You may need to do this in batches to avoid overcrowding the pan. Transfer each batch to the tomato sauce once browned. Drain any excess fat from the skillet. (Approx. 15-20 minutes)

07

Step

Pour the red wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce to about half its original volume, then transfer it to the tomato sauce. (Approx. 5 minutes)

08

Step

Stir the sauce frequently and season with salt and pepper to taste. Allow the sauce to simmer for at least one hour after the last meat has been added, allowing the flavors to meld and deepen. (Approx. 60 minutes)

09

Step

Finish by stirring the remaining fresh parsley into the sauce. Spoon the sauce generously over your favorite pasta and serve the meat on a separate plate for a complete and satisfying meal. (Approx. 2 minutes)

For a richer flavor, consider adding a Parmesan cheese rind to the sauce while it simmers. Remember to remove it before serving.
The longer the sauce simmers, the more developed and complex the flavors will become. Feel free to let it simmer for up to 3 hours for an even more intense taste.
If you prefer a smoother sauce, you can use an immersion blender to partially blend it to your desired consistency.

Christopher Dickens

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 13 Ratings)
Total Reviews: (8)
  • Chester Moore

    I added some mushrooms and bell peppers to the sauce, and it was even more flavorful.

  • Ari Mclaughlin

    This sauce is incredible! The depth of flavor is amazing, and the meat is so tender.

  • Jackeline Gerhold

    I've tried many meat sauce recipes, and this is by far the best. It's my go-to recipe now.

  • Aryanna Robelkuhlman

    Freezing the sauce is a great way to have a delicious meal ready to go on a busy weeknight.

  • Johnson Fritsch

    I made this sauce for a family gathering, and everyone raved about it. It's definitely a crowd-pleaser.

  • Maeve Shanahan

    Adding the red wine really elevates the flavor of the sauce. It's a must!

  • Adrien Gottlieb

    I love that this recipe uses both crushed and whole tomatoes for a great texture.

  • Jeanie Lemke

    The instructions are easy to follow, and the sauce turns out perfectly every time.

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