Meaty Italian Sauce

Linda P


This recipe is the result of 20+ years of refining and adjusting ingredients. Hope you enjoy it as much as my friends and family do!

★★★★★ 1 vote
30 Min
3 Hr
Stove Top


1/3 c
olive oil
2 1/2 c
large onions, chopped
large garlic cloves, chopped
4 1/2 lb
85% ground beef
3 can(s)
tomato puree (29 oz cans)
1 can(s)
tomato paste (12 oz can)
2 can(s)
diced tomatoes (14.5 cans)
1/3 c
red wine, dry, full bodied
1/2 c
parmesan cheese
garlic salt (to taste)
ground black pepper (to taste)
italian seasong


1In a large pot, cook the onions in olive oil until transparent (don’t brown them)
2Add the chopped garlic, stirring frequently. Again, do not allow the garlic to brown, just until ‘fragrant’
3Add the chopped meat, season with garlic salt, pepper to taste. Cook until thoroughly browned, stirring frequently. If there is too much fat from the meat, you can strain it and put everything back into the pot
4Lower heat to low, add puree, tomato paste, tomato sauce, diced tomatoes. Stir thoroughly
5Stir in wine, parmesan cheese, more garlic salt, pepper to taste if needed, Italian seasoning
6Cover and simmer about 1-2 hours, stirring (and testing) occasionally
7If you find that the sauce is too ‘tart’for your liking, a little brown sugar at a time added to the sauce cuts down on this
8Although you can serve this the same day over your choice of pasta, it tastes sooo much better the next day, since the flavors all have a chance to blend overnight

About this Recipe

Course/Dish: Beef, Pasta, Other Sauces
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Heirloom