Best 15 Italian Meat Sauce Recipes

OLD ITALIAN MEAT SAUCE

Steps:

• In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
• In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
• Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
• Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
• Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
• In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
• Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
• Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

ITALIAN MEAT SAUCE

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness. , Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.

SPAGHETTI WITH MEAT SAUCE – AUTHENTIC ITALIAN STYLE

Steps:

• In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

ITALIAN MEAT SAUCE WITH MEATBALLS

Steps:

• In a large skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Transfer to a 4-qt. slow cooker. Add the meatballs, tomato sauce, tomatoes, tomato paste, Parmesan cheese blend, garlic and seasonings. Cover and cook on low for 4-5 hours or until hot and bubbly., Sprinkle with mozzarella cheese. Cook 15 minutes longer or until cheese is melted. Serve with pasta.

ITALIAN MEAT SAUCE I

Steps:

• In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
• Meanwhile, in large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
• Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
• Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.

ITALIAN MEAT SAUCE II

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
• In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
• Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
• Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

BOLOGNESE SAUCE - TRADITIONAL ITALIAN MEAT-BASED SAUCE FOR PASTA

Steps:

• In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
• Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
• Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
• Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
• Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
• Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
• The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
• Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
• Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
• In the same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
• Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
• Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done.
• A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

PASTA AND EASY ITALIAN MEAT SAUCE

Steps:

• Heat the butter and oil in a large saucepan over medium heat. Stir in the carrot, onion, and garlic. Add the ground beef, and cook until it turns from pink to brown, about 5 minutes.
• Add the tomatoes and their liquid, crushing them with the back of a large spoon. Stir in the milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer for 20 minutes.
• Meanwhile, in a large pot of boiling salted water, cook the fettuccine until al dente according to the package instructions. Reserve about 1/2 cup of the cooking water, and drain the fettuccine. Return it to the warm pot. Add the meat sauce, and toss. Add the reserved pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.
• regional ragù
• Our sauce is based on the famed Ragù alla Bolognese (sauce in the style of Bologna). The addition of milk might seem to be unusual, but it's traditional in northern Italy-where butter and cream, as well as milk, are essential to the cuisine.

SIMPLE ITALIAN MEAT SAUCE

Steps:

• In large pan heat 1 ½ tablespoons olive oil, add garlic and sauté, tilt the olive oil in pan to cover the garlic, sauté until opaque.
• Immediately add tomato juice, sugar, salt, pepper, sweet basil, and bay leaves. Simmer for about 45 minutes.
• Smash the garlic cloves with a fork, add the tomato paste in sauce and a can of water.
• In large skillet cook ground beef, drain well (pat with paper towel).
• Add beef in sauce, and Simmer at least 2 hours until sauce turns dark red.
• Serve with 1 lb. pasta and fresh grated Asiago cheese.

ITALIAN SPAGHETTI WITH MEAT SAUCE

Steps:

• Brown hamburger and onion in dutch oven or large pot.
• Add all other ingredients and stir well.
• Cover and cook over medium-low heat, partially covered (allow steam to escape) for about 3 hours, stirring frequently.
• About 1/2 hour before serving time, cook the spaghetti noodles according to package directions.
• Remove the bay leaves from the meat sauce and combine with pasta.
• Add cheeses just before serving.

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE) [33]

Steps:

• Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.

ITALIAN MEAT SAUCE

Steps:

• 1. In a large skillet over medium-high heat, heat olive oil. Add onion and meat stirring to crumble until juices run clear. Drain, if needed.
• 2. Add remaining ingredients, reduce heat and simmer for at least 30 minutes (the longer, the better). Discard bay leaves.

ITALIAN ESSENTIALS: 3-MEAT, DRUNKEN PASTA SAUCE

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe you will need a good heavy-bottom pot, with a lid, plus a skillet for cooking the sausages. Of course, if you want to, you could always cook the sausages in the pot first, reserve them, and then continue on with the rest of the recipe. Up to you.
• 3. This entire recipe will be cooked at nothing higher than a slow simmer. The whole idea is to develop flavor by going low and slow... Remember, low and slow is the way to go.
• 4. The bacon I am using is what is defined as "thick slab" bacon and is almost 1/4 inch (0.6cm) thick. FYI: Bacon is not the "traditional" meat for this dish; it is prosciutto. If you have it, use it; however, bacon is a good substitute, and it is way cheaper.
• 5. A lot of you probably freaked out when you saw, anchovies. It is an optional item; however, it adds a bit umami to the dish. The word "umami" is Japanese and means "a pleasant savory taste."
• 6. My Aunt Josephine used to slice up the garlic using a razor blade, and when I was old enough to be trusted, the task fell to me. If you have ever watched the movie: Goodfellas, there is a scene where they are in prison making pasta sauce, and one of the guys Is using a razor blade to thinly slice the garlic.
• 7. The small amount of sugar in this recipe is to counteract the slight bitter taste that can sometimes occur from using canned tomatoes. If you are using brands like: Cento, Carmelina San Marzano, Muir Glen or Sclafani, you might not need any sugar at all. Typically, the cheaper the brand, the more sugar is needed. What I usually do is empty the tomatoes into a non-reactive bowl (glass, stainless steel), add a bit of sugar, and taste. Still taste bitter... Add a bit more sugar. If you work slowly, and do not use a lot of sugar, they will not taste sweet; they just will not have that bitter taste. FYI: Some off brands of canned tomatoes cannot be saved, so choose your tomatoes wisely.
• 8. Gather your ingredients (mise en place).
• 9. Slice and Dice Cube the "thick slab" bacon, and the ham. I usually make the ham cubes a bit smaller. And while you are at it get all your veggies ready. Work, Work, Work.
• 10. Add the sausages to a pan, and slowly cook, then cut into bite-size pieces, and reserve.
• 11. Add the bacon to a pot and set the heat to medium low.
• 12. Stir until the bacon begins to render its fat, and starts to crisp, about 15 minutes.
• 13. Add the ham and stir with the bacon for about 1 minute.
• 14. Throw in the veggies.
• 15. Stir until they begin to soften, about 5 - 7 minutes.
• 16. If the bacon did not render much fat, and the veggies look a bit dry, simply add a tablespoon of olive oil... Extra Virgin, of course.
• 17. Add the tomato paste, and anchovy paste (if using), and stir for about 1 minute.
• 18. Chuck in all the dry spices.
• 19. Stir for about 1 minute.
• 20. Deglaze with the beer, then drink whatever is left... YES!!!
• 21. Use a wooden spoon to scrape up any fonds on the bottom of the pot, and let the sauce slowly simmer, for 2 - 3 minutes.
• 22. Add the diced tomatoes (along with the sugar), cover, and allow to slowly simmer for 12 - 15 minutes.
• 23. Every few minutes, open and give it a stir. Remember you want a slow, slow simmer.
• 24. As it simmers, add a bit of salt and pepper, to taste.
• 25. Add the Italian sausage and parmesan cheese, then stir uncovered for an additional 5 minutes. Add the lemon juice at the very end and stir to combine.
• 26. This recipe will last in the fridge for 4 - 6 days, or several months in the freezer.
• 27. PLATE/PRESENT
• 28. Serve over pasta, or just put it in a bowl with some nice crusty Italian bread on the side. Enjoy.
• 29. Keep the faith, and keep cooking.