Red Meat Sauce for Pasta

Renata McAdams


I am pictured here with my 100 year old native Italian mother. She has been my life inspiration with her amazing talents in the kitchen and in all other areas. I have taken her pasta sauces over the years and added my own touch. Enjoy!

★★★★★ 26 votes
45 Min
2 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I just tried this sauce and let me tell you, it is incredible!  It is a very thick meat sauce that tastes oh-so authentic. I prepared this the day before serving, and I think it's even better the second day.

True to how they used to do it in the old days, Renata has left the seasoning measurements up to the cook. This is a great way to make the sauce your own by simply adjusting the spices to your family's tastes. I started out with light seasoning - about 1 teaspoon of each of the dry spices - then kept adding until it was to my liking. In the end, I used 2 teaspoons of each of the dry spices and about 1/2 cup of both the fresh basil and oregano. You may like even more spice.

Give it a taste and let us know what works best for you!


5 lb
roma tomatoes
2 large
cans tomato puree
1 lb
ground beef
1 lb
ground pork
10 clove
8 oz
mushrooms, fresh
1 c
onions, vidalia, peeled
1 c
green bell pepper
oregano, fresh
basil, fresh
italian parsley
olive oil, extra virgin
salt and pepper
garlic powder
onion powder
paprika, sweet mild
old bay seasoning

How to Make Red Meat Sauce for Pasta

About Red Meat Sauce for Pasta

Course/Dish: Other Sauces
Main Ingredient: Beef
Regional Style: Italian
Collection: Mom Made It Best
Other Tag: Quick & Easy