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Donatelli's - Meat Sauce Recipe

This recipe creates a robust, hearty meat sauce, perfect for pasta. It features lean ground beef browned with garlic, combined with a rich tomato base, seasoned with a blend of bases, Parmesan, and herbs. Simmered for an hour, it yields a deeply flavored and comforting sauce.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 3968.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds lean ground beef
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper
  • 1/8 cup vegetable oil
  • 1/4 cup diced onions
  • One 29-ounce can tomato puree
  • Two 12-ounce cans tomato paste
  • One 15-ounce can crushed tomatoes
  • 1 tablespoon beef base
  • 1 tablespoon chicken base
  • 1/2 cup grated Parmesan
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon chopped parsley leaves

Equipment

  • 1 Large Skillet or Dutch Oven For browning beef and simmering sauce
  • 1 Large Saucepan For preparing the tomato base
  • 1 Strainer For draining excess fat from beef
  • 1 Wooden Spoon or Spatula For stirring and breaking up meat

Method
 

  1. Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
  2. Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally.
  3. Serve over your favorite pasta -- enjoy!!!!

Notes

Achieve a rich, deep flavor by properly browning the ground beef until well-caramelized before draining the fat; this builds a crucial foundation. When sautéing onions, ensure they are translucent and soft to release their sweetness without browning too much. For an even richer sauce, consider deglazing the pan after browning the beef with a splash of red wine before adding the tomato products. Adjust salt and pepper at the end of simmering, as the beef and chicken bases contribute significant salinity. Low and slow simmering is key for a truly cohesive and flavorful sauce, allowing the ingredients to meld beautifully. You can also add a pinch of sugar to balance the acidity of the tomatoes.