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Best Ever Meat Sauce

February 3, 2012


Lots of people these days rely on prepared pasta sauce in a jar. Mainly because it’s fast and easy. And I’ll admit, on very rare occasions, I surrender to it myself.

But there’s really nothing like homemade pasta sauce. It’s infinitely richer and more flavorful.

And for me, one of the great joys of cooking is adapting an already terrific recipe to make it my own somehow.

This pasta sauce, while borrowing heavily from my Italian American mother’s version, has me written all over it.

(One very sentimental holdover: I use the empty tomato paste can to measure some ingredients, just like she did!)

But best of all, this is such a simple and reliable concoction that you might even be tempted to forego bottled sauce.


Or maybe just mostly.

Either way, all you need are some very basic ingredients and an afternoon to let them quietly simmer away to perfection.

This recipe makes a huge batch (enough for at least 10 – 12 people).

So portion it out as you wish, then stash it in your freezer for fast and fantastic pasta dinners whenever you don’t have the time — or inclination — to cook.

You’ll be very glad you did!

You’ll Need:

1 package sweet Italian sausage, removed from the casings and roughly crumbled

1 package hot Italian sausage, prepped the same way

1 28 oz can whole Italian plum tomatoes

1 28 oz can crushed tomatoes

1 28 oz can diced tomatoes

1 6 oz can tomato paste

1/2 tomato paste can of balsamic vinegar (the cheap kind is great here)

1 tomato paste can of red wine

1/8 cup dried basil

1/4 cup dried parsley

1/2 tsp pepper

1/2 tsp salt

2 tbs minced garlic

A large stock pot


1. Put all the crumbled sausage in the stock pot over medium heat, and cook until its well browned, continuing to crumble it with a fork as it cooks.

2. Add all the other ingredients, bring to a boil, then reduce to a summer and cover. Let it simmer 2 – 3 hours, giving it a stir now and again.


From → Sauces

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