Introduction

If you have seen my recipe and video for my “Momster’s Classic Marinara Sauce” then you will notice that this recipe is similar, but if you haven’t seen it, fear not because all you need to know to make a delicious and easy meat sauce is right here. I use them each for very different types of Italian-style dishes that I like to whip up in my Magic Kitchen. In both cases, I like to make up a large pot of it and freeze the unused portions. Unlike the marinara, a hearty meat sauce is a whole meal in a pot; just add a pasta or plant based option over which to serve it. 

I use ground beef and a mix of sweet and spicy Italian sausage. My family will rebel if it’s too spicy, so I adjust the mix of Italian sausage accordingly. I like to buy it in bulk, but if it is not available, you can buy the  sausage links and just remove the casings. If you want to try something different other than beef, you could try ground chicken or turkey, bison or even venison. If you are vegetarian or prefer an alternative, you can add in any traditional meat substitute. The robust flavors of the vegetables and seasonings will enhance any alternative to traditional proteins and the new meat substitute products on the market work just fine in this recipe, too.

I love to eat good food, and I love to cook, but I do not like to spend hours and hours in the kitchen assembling a long list of ingredients and performing a complicated series of steps to create something delicious. I spent a lifetime learning from my mom and later developing my own art of simple and easy, yet flavorful recipes. One of the biggest time savers I use is my Twice Stolen Spice™. Way back when, I made this up in large batches and kept it on hand to use in this and many other dishes. I love the balance of flavor and it makes it so easy to get consistent results every time without all the tedious measuring or guesswork. These days, I use the same blend you can purchase from the magic pantry on our website. 

This meat sauce (and its marinara cousin) are fantastic staples to make in large quantities and keep for later use. They freeze well and get even better after a day or so in the fridge letting the flavors meld together. I like to make a batch of this one afternoon and enjoy that evening over something quick like pasta or spaghetti squash, then freeze the rest. Later, when the urge moves me (or my husband bugs me to make it) I can whip up a tray of lasagna in literally a few minutes. I use it in pasta bakes, stuffed shells, even over a round crust for instant meaty pizza. There are so many uses for this versatile sauce, and I will share those recipes, too.

Tools

• Large stock pot

• colander

• Sharp chef’s knife

• Cutting board

• Large measuring cup (opt.)

• Measuring spoon

Ingredients

Makes approx. 4 quarts

• 2 lbs ground meat (I typically use 80% lean ground beef)

• 2 lbs bulk Italian sausage

• 4 Tbsp - Olive oil

• 2 Tbsp  - Unsalted Irish butter

• 1 Large onion - diced

• 2 Bell peppers - diced

• 1 Head of fresh garlic - minced

• 2 cups - mushrooms - diced (optional)

• 6 Tbsp - Twice Stolen Spice™

• 3 28 oz cans - crushed & tomatoes

• 3 18 oz cans - diced tomatoes

• 2-3 bay leaves

• 1 sm can tomato paste (just in case, to thicken)

Directions

Prep Time: 30 minutes | Cook Time: 1 hours or longer (to taste)

Step 1

Heat the pot over medium heat. Add ground meat and sausage to the pot and cook thoroughly. Remove meat and sausage from pot and drain in colander (I recommend placing the colander in a large bowl so the fat can be placed into a container for disposal, not sent down the sink drain)

Step 2

Cook onions for 3-4 minutes, until they become translucent. Add bell peppers and stir. Let ingredients cook for 5 more minutes. Add minced garlic and diced mushrooms.  Add 2 tablespoons of Twice Stolen Spice™. Sauté until everything is soft.

Step 3

Add the meat & sausage back into the pot. Mix in well with vegetables. Add all of the cans of tomatoes and mix well with other ingredients. Add 2 to 4 tablespoons of Twice Stolen Spice™ (to taste). Add 2 or 3 dry bay leaves. Keep heat on medium and stir occasionally.

Step 4

When it starts to bubble, reduce heat to low and simmer with the top partially on to vent. Stir occasionally. You don’t want it to stick to the bottom and burn, which can happen with tomatoes. Cook for at least an hour. The longer the better.

Notes:

For my vegetarian/vegan friends- you can absolutely sub with any meat substitute you normally use in place of ground beef & Italian sausage

Some people, like my husband, like the taste of mushrooms, but do not like the texture.  You can either finely dice them so they “melt” into the sauce, or you can chop them into larger pieces so they can be picked out by your picky eater!  I would recommend the second option if your audience does not like the taste or texture.

Serve over any pasta preference. This is the perfect base for almost anything Italian. The meatier you make it, the better it is for meat & cheese lasagna.