Best Basic Meat Sauce Recipe

Ingredients

• 10 mlolive oil
• 1 mediumyellow onion, diced (about 1 heaped cup)
• 4 clovesgarlic, minced
• 907 g (2 pounds)ground beef chuck (or sirloin or round)
• 10 mlItalian seasoning
• 1.25 mlbasil
• 850 g (30 ounces)tomato sauce
• 227 g (8 ounces)tomato sauce
• 5 mlkosher salt
• 2.5 mlfreshly ground black pepper
• 2.5 mlsugar

Instructions

1. 1

   Heat the oil

   Warm 10 ml olive oil in a deep-sided 30 cm (12-inch) skillet over medium-low heat.

2. 2

   Soften the onion

   Add the diced onion and a pinch of kosher salt. Cook for about 8 minutes, until soft and translucent.

3. 3

   Add garlic

   Stir in the garlic and cook for 1–2 minutes, then add the ground beef.

4. 4

   Brown the beef

   Raise the heat to medium and break the beef into pieces with a wooden spoon as it cooks. Once browned, spoon the fat out of the pan and discard it.

5. 5

   Season the sauce

   Stir the Italian seasoning and basil into the beef. Pour in both amounts of tomato sauce, then add the salt, pepper and sugar and stir to combine.

6. 6

   Simmer gently

   Simmer over low heat for 20 minutes before serving.

What is basic meat sauce?

Meat sauce is a familiar American home-cooking staple: ground meat is cooked with aromatics and tomato sauce, then served with pasta or another base. This version keeps the ingredient list simple, using onion, garlic, beef and dried herbs.

The onion softens before the beef goes in, while browning builds savoury flavour. A gentle simmer then brings the tomato sauce and seasonings together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 307 calories, 20g protein, 2g carbs, 24g fat.

The beef supplies most of the protein and fat, while the tomato sauce and onion contribute most of the carbohydrates. Serve a portion with pasta or spaghetti squash and add vegetables or salad to round out the plate.

Choosing the beef

Beef chuck: this is the recipe's suggested choice and gives the sauce a rich, beefy flavour. Sirloin or round are listed alternatives if you prefer them.

Fat: once the beef has browned, remove the fat from the pan with a spoon as directed. This leaves the meat and browned bits to flavour the sauce.

Build flavour in stages

Onion first: cook it slowly over medium-low heat with a pinch of salt until soft and translucent, about 8 minutes. This gives it time to mellow before the meat is added.

Garlic next: stir it in for just 1–2 minutes before adding the beef. This short cooking time helps it contribute flavour without leaving it in the pan through the longer browning stage.

Brown the meat well

Break up the beef with a wooden spoon as it cooks over medium heat. Smaller pieces distribute more evenly through the tomato sauce.

Look for browned beef rather than just pink meat that has turned grey. If the skillet is crowded, take your time so the meat can brown; remove the fat before adding the seasonings.

Simmer for the right texture

After adding the sauce, salt, pepper and sugar, keep the mixture at a gentle simmer over low heat for 20 minutes. Stir occasionally to help prevent sticking.

The finished sauce should be hot throughout, with the herbs mixed through the beef and tomato. If it bubbles vigorously, lower the heat.

How to serve it

Pasta: spoon the sauce over cooked pasta or spaghetti for the classic pairing. The recipe also suggests spaghetti squash as an alternative.

For a more balanced plate, add a green salad or cooked vegetables alongside your chosen base. Serve the sauce while hot.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate.
• Keep the heat medium-low while the onion cooks to help it soften without browning too quickly.
• Break the beef into small pieces as it browns for an even texture in the sauce.
• Spoon out the beef fat before adding the tomato sauce, as directed.
• Keep the sauce at a gentle simmer for the full 20 minutes.
• Taste before serving and adjust seasoning to suit your preference.

Variations

• Choose another cut: use ground sirloin or round instead of chuck, as the recipe allows.
• Serve with squash: spoon the sauce over spaghetti squash instead of pasta.
• Use a different pasta: serve it over your preferred cooked pasta shape.
• Adjust the herbs: vary the Italian seasoning or basil to suit your taste.
• Make it less sweet: leave out the sugar if you prefer a less sweet tomato sauce.

Common mistakes to avoid

• Cooking the onion too quickly: keep the heat medium-low and cook for about 8 minutes until it is soft and translucent.
• Adding garlic too early: cook it for just 1–2 minutes before adding the beef.
• Leaving large clumps of beef: break the meat up with a wooden spoon as it browns.
• Skipping the fat removal: spoon the fat out of the pan after browning and discard it.
• Boiling the sauce hard: lower the heat so it simmers gently for 20 minutes.
• Serving before the simmer: allow the full 20 minutes for the flavours to come together.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days, or freeze for up to 3 months. Reheat on the hob or in the microwave until hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions