This is the ultimate spaghetti meat sauce recipe. Featuring three kinds of meat, a rich homemade beef broth, premium-quality tomatoes, and a blend of aromatic spices, this sauce is simmered long and slow to achieve a great depth of flavor. It’s a decadent sauce you’ll find yourself returning to time and time again.
About this recipe
This is my absolute favorite spaghetti recipe. I have been developing it for years! While it’s not a traditional Italian spaghetti bolognese recipe—which usually includes pancetta, ground beef, ground veal, and milk—it’s similar, with a few unusual ingredients that, at least for us, take it to another level! If you haven’t yet found your favorite spaghetti recipe, give this one a try, and I promise, you’ll be swooned! It’s better than in a restaurant.
Ingredients
Here’s what you need to make this recipe:
Meat – Three different types of meat give the best flavor to this spaghetti sauce recipe: ground beef, ground pork, and pancetta. Instead of ground pork, you can use Italian sausage, and instead of pancetta, you can add more ground pork or Italian sausage. The advantage of adding pancetta to the sauce is that it’s cured, which concentrates its flavors and adds a rich umami depth.
Tomatoes – I like to use both whole canned San Marzano tomatoes and tomato passata (purée) in my spaghetti sauce. Whole San Marzano tomatoes add incredible flavor, while passata is naturally thick, contributing to a saucy consistency. You can use just passata or just whole tomatoes, but good-quality tomatoes are essential for an amazing sauce. Be sure to choose a brand that truly tastes good; the tomatoes should taste delicious on their own. I personally use the Mutti brand (this is not sponsored). Tomato paste adds a concentrated tomato flavor to the sauce and another layer of flavor.
Beef Stock – Adding good-quality (preferably homemade) beef stock to the sauce is truly a game-changer. If you try my homemade beef stock, I promise, it will knock your socks off! (Recipe coming soon!) It’s so good, that you’ll want to drink it on its own. Just imagine what an amazing beef stock can do when it’s further concentrated by three hours of simmering in the sauce. If you don’t have good-quality beef stock, it’s better to use store-bought chicken stock, as it usually tastes better than store-bought beef stock.
Vegetables – A traditional trio called “soffritto,” consisting of finely chopped onions, carrots, and celery, releases its natural sweetness, adding depth and a subtle flavor that enhances the sauce overall.
Wine – Wine adds acidity and extra depth to the sauce. You can use either red or white wine, though red wine provides a more pronounced flavor that pairs particularly well with this sauce. Choose a dry wine that isn’t expensive but is good enough to enjoy on its own.
Aromatics/spices/additional ingredients:
- Fresh Garlic – Fresh garlic is important, but you can also use dried garlic if necessary.
- Dried Herbs – I like to use basil and oregano in my sauce, and you could also add Italian seasoning.
- Fresh Basil – When I have fresh basil leaves on hand, I love to add them to my tomato sauce at the end. They provide a fresh, fragrant flavor that perfumes the entire sauce.
- Red Pepper Flakes – Just a pinch of red pepper flakes will do; the sauce won’t be spicy, but even a tiny amount adds a subtle kick.
- Parmesan Rind – Whenever I’m done with a wedge of Parmesan, I freeze the rind and add it to my sauce, soups, stews, or beef broth for an extra boost of umami flavor. You can omit it if you don’t have any.
- Balsamic Vinegar – This is a secret ingredient that adds depth to the sauce; you can omit it if desired.
- Brown Sugar – Some may argue that sugar doesn’t belong in tomato sauce, but we prefer it just a tiny bit sweeter. The sugar balances the acidity from the tomatoes and wine, and I especially like to use brown sugar for its more complex flavor.
How to make it step-by-step
STEP 1: Prepare the ingredients:
Cut the pancetta into very small dice (the smaller, the better).
Cut the onion, carrots, and celery into very small dice as well (the smaller, the better). I use a food processor for this.
Finely chop the garlic, preferably with a knife.
Measure out all the other ingredients. Blend the whole canned tomatoes until smooth (I use a hand/immersion blender for this).
(1/2 pound (225g) pancetta, 1 large onion, 2 medium carrots, 2 celery stalks, 5 cloves garlic, 2 (14oz/400g) cans OR 1 (28oz/800g) can whole peeled San Marzano tomatoes)
STEP 2: Cook Pancetta:
Heat 1 Tbsp of frying oil in a large, heavy-bottomed pot (such as a Dutch oven). Add the pancetta and cook over medium heat until most of the fat is rendered (melted), try not to crisp it up/brown it too much. Transfer the pancetta to a plate using a spider strainer, leaving the fat in the pot.
STEP 3: Brown the meat:
Brown the ground meat in two batches. Add the first batch in an even layer and cook over high heat for about 2-3 minutes without stirring. Once the meat is browned on the bottom, turn it over and cook on the other side until browned. Then, start stirring until the meat is fully cooked and no longer pink. Break up any clumps until the meat is evenly separated; you can use a potato masher for this. Transfer the cooked meat to a plate.
(1/2 pound (225g) ground pork, 2 pounds (900g) ground beef)
STEP 4: Cook the “soffritto”:
Add 1 Tbsp of olive oil to the pot, then add the chopped vegetables. Cook over medium heat for about 5-8 minutes until softened.
Add the garlic and cook for 30 seconds.
STEP 6+7: Add the spices and wine:
Add the tomato paste, dried basil, oregano, and red pepper flakes. Cook for 1 minute.
Add the red wine and cook for about 5 minutes, until almost evaporated.
(2 tablespoons tomato paste, 1 1/2 tablespoons dried basil, 1 1/2 tablespoons dried oregano, small pinch of red pepper flakes, 1 cup (240ml) dry red wine)
STEP 8: Add the remaining ingredients:
Add the meat back to the pot along with the broth, tomato passata, pureed whole tomatoes, Parmesan rind, sugar, and vinegar. Season lightly with salt (avoid fully salting at this stage, as the sauce will reduce in volume and may become too salty).
(1 1/4 cups (300ml) beef broth, preferably homemade (see notes), or store-bought chicken broth, 1 jar (24.5 oz/700g) tomato passata (puree), such as Mutti, no seasonings, 2 (14oz/400g) cans OR 1 (28oz/800g) can whole peeled San Marzano tomatoes, 1 parmesan rind, optional, 1 teaspoon brown sugar, 2 teaspoons balsamic vinegar)
Please note that this recipe calls for simmering the sauce for 3 hours. If you prefer a shorter cooking time, reduce the amount of broth; otherwise, your sauce may turn out too runny.
STEP 9: Simmer the sauce:
Bring the sauce to a boil, then reduce the heat to the lowest setting so the sauce only slightly simmers. Partially cover the pot with a lid and let it simmer, stirring occasionally, for 3 hours.
STEP 10: Season the sauce:
Remove the Parmesan rind, let the sauce cool slightly, then season with salt and pepper to taste. Stir in chopped fresh basil leaves (if using).
Enjoy!
Storage
This sauce reheats beautifully and tastes better the next day. It will keep in the fridge for up to 6 days or up to 6 months in the freezer.
What is the difference between spaghetti meat sauce and bolognese?
Bolognese sauce is traditionally made with pancetta, ground beef, and ground veal, along with white wine instead of red. It’s finished with a splash of milk, which gives it a creamier and lighter taste compared to this spaghetti meat sauce.
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The BEST Spaghetti Meat Sauce
Ingredients
- 1 tablespoon frying oil
- 1/2 pound (225g) pancetta
- 1/2 pound (225g) ground pork
- 2 pounds (900g) ground beef
- 1 tablespoon olive oil
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 5 cloves garlic
- 2 tablespoons tomato paste
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons dried oregano
- small pinch of red pepper flakes
- 1 cup (240ml) dry red wine
- 1 1/4 cups (300ml) beef broth preferably homemade (see notes), or store-bought chicken broth
- 1 jar (24.5 oz/700g) tomato passata (puree) such as Mutti, no seasonings
- 2 (14oz/400g) cans OR 1 (28oz/800g) can whole peeled San Marzano tomatoes
- 1 parmesan rind optional
- 1 teaspoon brown sugar
- 2 teaspoons balsamic vinegar
- a couple of fresh basil leaves optional
- salt and pepper to taste
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Instructions
Prepare the ingredients:
- Cut the pancetta into very small dice (the smaller, the better).1/2 pound (225g) pancetta
- Cut the onion, carrots, and celery into very small dice as well (the smaller, the better). I use a food processor for this.1 large onion, 2 medium carrots, 2 celery stalks
- Finely chop the garlic, preferably with a knife.5 cloves garlic
- Measure out all the other ingredients. Blend the whole canned tomatoes until smooth (I use a hand/immersion blender for this).2 (14oz/400g) cans OR 1 (28oz/800g) can whole peeled San Marzano tomatoes
Sear the meat and cook vegetables:
- Heat the frying oil in a large, heavy-bottomed pot (such as a Dutch oven). Add the pancetta and cook over medium heat until most of the fat is rendered (melted), try not to crisp it up/brown it too much. Transfer the pancetta to a plate using a spider strainer, leaving the fat in the pot.1 tablespoon frying oil
- Brown the ground meat in two batches. Add the first batch in an even layer and cook over high heat for about 2-3 minutes without stirring. Once the meat is browned on the bottom, turn it over and cook on the other side until browned. Then, start stirring until the meat is fully cooked and no longer pink. Break up any clumps until the meat is evenly separated; you can use a potato masher for this. Transfer the cooked meat to a plate.1/2 pound (225g) ground pork, 2 pounds (900g) ground beef
- Add the olive oil to the pot, then add the chopped vegetables. Cook over medium heat for about 5-8 minutes until softened.1 tablespoon olive oil
- Add the garlic and cook for 30 seconds.
- Add the tomato paste, dried basil, oregano, and red pepper flakes. Cook for 1 minute.2 tablespoons tomato paste, 1 1/2 tablespoons dried basil, 1 1/2 tablespoons dried oregano, small pinch of red pepper flakes
- Add the red wine and cook for about 5 minutes, until almost evaporated.1 cup (240ml) dry red wine
Simmer the sauce:
- Add the meat back to the pot along with the broth, tomato passata, pureed canned whole tomatoes, Parmesan rind, sugar, and vinegar. Season lightly with salt (avoid fully salting at this stage, as the sauce will reduce in volume and may become too salty).1 1/4 cups (300ml) beef broth, 1 jar (24.5 oz/700g) tomato passata (puree), 1 parmesan rind, 1 teaspoon brown sugar, 2 teaspoons balsamic vinegar
- Bring the sauce to a boil, then reduce the heat to the lowest setting so the sauce only slightly simmers. Partially cover the pot with a lid and let it simmer, stirring occasionally, for 3 hours.
Season the sauce:
- Remove the Parmesan rind, let the sauce cool slightly, then season with salt and pepper to taste. Stir in chopped fresh basil leaves (if using).
- Enjoy!
Notes
- Please note that this recipe calls for simmering the sauce for 3 hours. If you prefer a shorter cooking time, reduce the amount of broth; otherwise, your sauce may turn out too runny.
- You can use either red or white wine, though red wine provides a more pronounced flavor that pairs particularly well with this sauce. Choose a dry wine that isn’t expensive but is good enough to enjoy on its own.
- If you don’t have good-quality beef stock, it’s better to use store-bought chicken stock, as it usually tastes better than store-bought beef stock.
- Instead of pancetta and ground pork, you can use mild Italian sausage (raw seasoned pork sausage).
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!
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