Bob's Meat Sauce

Bob's Meat Sauce

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I learned to cook Italian watching my grandmother for years. It wasn't so much that I was trying to learn; I just enjoyed hanging out with her, and after years of watching, her methods of preparing pasta sauces, meatballs, brasciole and more, just sank in. This is a very hearty meat sauce that I have been making for years. My family loves it. It's the real thing, just the way Nana would have made it. I have been encouraged by friends and family to bottle and sell it! Don't be afraid to add as much garlic as you wish. I put eight cloves down, because that's a good starting point.


★★★☆☆ 2 votes

six or more
1 Hr
7 Hr


  • 6 can(s)
    28 0z. san marzano plum tomatoes
  • 1 medium
    onion chopped
  • 1 1/2 lb
    very lean chopped beef
  • 1 c
    extra virgin olive oil
  • 8 clove
    garlic chopped
  • 1 bunch
    fresh basil torn into small pieces
  • 2 tsp
  • 1 Tbsp
  • 1 Tbsp
    black pepper
  • 1/4 to 1/2 tsp
    crushed red pepper

How to Make Bob's Meat Sauce


  1. Brown chopped meat with 1/4 cup of the olive oil. Remove meat and drain off and discard the fat.
  2. Add the meat back to the pot, along with the garlic and onions. Saute for a couple of minutes. Don't burn the garlic!
  3. Blend the six cans of San Marzano tomatoes in a blender and add them to the meat mixture, along with the rest of the olive oil, basil, oregano, salt, pepper and crushed red pepper. Reduce heat to low setting. Cook at least 6-7 hours. Stir frequently. It's OK to thin it out with a little water if it gets too thick. It's also OK to cover it while simmering but not necessary. If possible, prepare the sauce and chill overnight, covered. The flavors will mingle. You can also add sliced mushrooms as an optional ingredient if desired. Go easy on the crushed red pepper if you don't want it too hot.

Printable Recipe Card

About Bob's Meat Sauce

Course/Dish: Gravies
Regional Style: Italian

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