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When I need something super easy after a hectic day, this is what hits the spot. It’s loaded with those cozy Italian vibes and really makes the most of beef and a few basic kitchen staples. Let it bubble away on its own—no standing at the stove—and before you know it, you’ll have a pot of something everyone can’t wait to dig into with noodles.
I whipped up my first pot of this when my oldest was craving the kind of pasta you get eating out. We never went back to jarred after that—this just felt right.
Tasty Ingredients
- Red wine (dry): Adds awesome depth and bold flavor—anything like cabernet works, or swap with beef broth if wine’s not your thing
- Crushed, diced, and sauced tomatoes: All different cans of tomato goodness make the sauce thick and tangy—pick a label you love
- Parsley, basil, mustard powder, salt, oregano, and red pepper flakes: These dried herbs and spices bring out that true Italian taste
- Onion (yellow): Go for a firm one so it lends a chill sweetness underneath everything
- Beef (ground): Juicy beef—an 80/20 blend gives the best bite, but use what you like
- Oregano, salt, and pepper: Can’t skip these—they make the meat pop
- Mustard powder and hot sauce plus Worcestershire: Brighten the flavor and add a little zing—Franks is my go-to here
- Bell pepper (green): This sweet veg brightens things up—pick one that’s heavy for its size
- Garlic: Stick with freshly peeled cloves for the strongest scent and flavor
- Sugar: Just a pinch takes away any acidic notes from the tomatoes
- Bay leaves: Use dry! Toss in for flavor, then fish 'em out before serving
- Olive oil: Go with a good, rich extra virgin—makes soft onions and tasty aromatics
- Tomato paste: Big on tomato oomph—double concentrate gives the sauce extra punch
Easy Steps
- Scoop and Serve:
- When everything is rich and thick, pull out the bay leaves. Pour the sauce over freshly-cooked pasta and grab a slice of garlic bread—you’ll want to mop up every bit.
- Time to Simmer:
- Turn the heat down to medium-low, half-cover your pot so steam can sneak out. Let it go for about 45 minutes, stirring from time to time so nothing gets stuck. More simmering means even yummier flavors.
- Add Tomatoes and Flavor:
- Toss in all the tomatoes with juice, plus the bay leaves. Stir, crank up the heat, and get it bubbling fast.
- Get Seasoning:
- Sprinkle in all your dried stuff, the tomato paste, Worcestershire, hot sauce, and the sugar. Mix everything until the meat is covered. This is where the magic starts.
- Deglaze and Scrape:
- Pour wine into the pot and scrape up all the browned spots with your spatula. Keep it simmering for about 5–6 minutes so the wine cooks off and gives great flavor.
- Add Peppers and Garlic:
- As soon as the beef’s lost its pink, stir in chopped garlic and the diced green bell pepper. Let that cook about 3 more minutes—the garlic will smell awesome and peppers start to soften.
- Brown Beef:
- Sprinkle salt and pepper over the meat. Crank the heat, crumble the beef into the pot, and keep moving it around for 5 minutes until there’s no pink left to see.
- Soften the Base:
- Add olive oil to a big sturdy pot over medium. Drop in the onions and cook nice and slow for about 8 minutes, stirring sometimes, until they’re soft and golden. This gives you your flavor base.
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If you want to know what makes this sauce next-level, it's definitely extra tomato paste. That bold, deep flavor just fills the kitchen. Whenever I scoop in an extra spoonful I’m reminded of being a kid—my grandma always let me taste it right off the spoon. Still does the trick for me.
Keeping It Fresh
Let the sauce chill out until it’s not warm at all, then tuck it into an airtight box. It keeps up to three days in the fridge. Make a double load if you want—freezing half means you’ll have dinner on deck, fast. Just reheat slowly over low heat on the stove when you’re ready to eat.
Swap Options
No beef? Ground veal, sausage, or pork work too. Looking for something less heavy? Use ground turkey or chicken. If you’d rather skip wine, just sub beef broth and a spoonful of red wine vinegar to keep the taste awesome.
How to Serve
Spoon this over rigatoni, linguine, or the classic spaghetti. Want something different? Layer it in lasagna rolls or baked potatoes. Kids love piling it on garlic bread. Top with basil and some parmesan for the finishing touch.
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Background
This kind of meaty sauce—some folks call it ragù—comes straight from Italian roots but every family tweaks it their way. What I love is how it’s become a shortcut to comfort and happy memories at my place, mixing easy American weeknights with serious Italian heart.
Frequently Asked Questions
- → What type of meat works best for this sauce?
While beef is the go-to, mixing in pork, veal, or sausage makes it extra tasty and rich.
- → Can the red wine be substituted?
You sure can. Use beef broth with a splash of red wine vinegar for that same punchy depth.
- → How can I make the sauce creamier?
Add a spoonful of cream cheese or pour in heavy cream just before you’re done simmering. It’ll get super creamy.
- → Is this sauce suitable for freezing?
Definitely! Cool it down, pop it in a sealed container, and freeze for up to three months. Thaw and heat when you’re ready.
- → What pasta pairs best with this sauce?
Go with hearty shapes like rigatoni or spaghetti. They soak up all that sauce goodness.
- → Can this be made in a slow cooker?
Yep! Brown everything first, then finish it in the slow cooker—cook low for 8 hours or high for 4.