Delicious Italian Meat Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
60 ml extra virgin olive oil
02 -
1 large sweet onion, diced
03 -
900 g at least 85% lean ground beef or 450 g ground beef and 450 g ground veal
04 -
4–6 cloves garlic, minced
→ Seasonings
05 -
2 teaspoons granulated garlic
06 -
2 teaspoons kosher salt, plus more to taste
07 -
1 teaspoon freshly ground black pepper, plus more to taste
→ Tomatoes and Finishing
08 -
4 tablespoons tomato paste
09 -
1 can (790 g) ground peeled tomatoes
10 -
1 can (790 g) tomato purée
11 -
2 tablespoons finely chopped fresh basil
12 -
2 teaspoons granulated sugar
# Instructions:
01 -
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and sauté until translucent and lightly sweetened, about 5 to 8 minutes.
02 -
Stir in the minced garlic and cook for about 1 minute, just until fragrant.
03 -
Add ground beef and veal (if using). Cook, stirring occasionally, until the meat is well browned. If excess fat renders, skim it off with a ladle or turkey baster. Continue cooking to evaporate any released liquid.
04 -
Sprinkle in granulated garlic, kosher salt, and black pepper. Stir thoroughly to combine with the meat and aromatics.
05 -
Add tomato paste and cook, stirring, until the paste loses its bright red color and deepens, about 2 minutes.
06 -
Stir in the ground peeled tomatoes, tomato purée, sugar, and chopped basil. Ensure the ingredients are evenly combined.
07 -
Bring the sauce to a gentle boil. Reduce the heat and simmer uncovered, stirring occasionally, for about 60 minutes or until thickened to desired consistency. Taste and adjust seasoning as needed.
# Notes:
01 -
For a sweeter, more balanced sauce, allow the onions to sauté longer before adding garlic. Skim excess fat only if needed; do not confuse released water with fat.