Italian Meat Sauce

This recipe has tomatoes in it, so if you are allergic to them stay clear. After a lot of trial and error, I have managed to make a meat sauce without too many preservatives that can be used any way you need it to. From pasta to peppers, lasagna to ravioli, this is my ultimate go to in Italian goodness.

What you’ll need:

  • 1 pound Italian sausage
  • 2 pounds ground beef
  • 1 minced white onion
  • 2 cloves garlic
  • 4 cups crushed tomatoes
    • if you are using canned, a 28 oz can will do fine
  • 12 oz tomato paste
  • 2 cups tomato sauce
    • if you are using canned, two 6.5 oz cans will do fine
  • 2 tbs sugar
  • 4 tbs Italian seasoning
  • salt and pepper to taste

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Process:

(1) In a large pot, brown sausage, ground beef, onion, and garlic over medium heat.

(2) Stir in all of the tomatoes and sugar.

(3) Season with Italian seasoning, salt, and pepper.

(4) Let simmer on low heat for about 30 min.

(5) Use in any recipe that calls for meat sauce.

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This recipe also freezes well. Separate into 2 batches and seal well. To reheat, simply put it in a pot on low heat until it has started to bubble again.

Print

All Purpose Italian Meat Sauce

this meat sauce is the perfect substitute for any red sauce in a recipe

Course sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 batches
Calories 1400 kcal
Author AllergenFriendlyFamily.com

Ingredients

  • 1 lb italian sausage
  • 2 lbs ground beef
  • 1 white onion finely chopped
  • 2 cloves garlic minced
  • 4 cups crushed tomatoes
  • 12 oz tomato paste
  • 2 cups tomato sauce
  • 2 tbsp sugar
  • 4 tbsp italian seasoning

Instructions

  1. in a large pot, brown sausage, ground beef, onion, and garlic over medium heat

  2. stir in all of the tomatoes and sugar

  3. season with Italian seasoning

  4. let simmer on low heat for about 30 min

  5. use in any recipe that calls for meat sauce (lasagna, ravioli, spaghetti, etc)

Recipe Notes

++this recipe freezes extremely well. simply separate into batches and seal well. To reheat, put it back in a pot and allow to heat through on low heat

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