The key to creating this hearty, rich pasta sauce is to let it simmer slowly for at least an hour and a half: this allows the flavors of the sweet Italian sausage and lean ground beef to fully develop and meld with the tomatoes. It’s delicious served over spaghetti with a generous sprinkle of parmesan cheese and a side of garlic bread.
Jump to RecipePasta Sauce Recipe Ingredients
- 1 lb sweet Italian sausage, sliced
- ¾ lb lean ground beef
- ½ cup minced onion
- 2 garlic cloves, crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6.5 oz) cans tomato sauce
- 2 (6 oz) cans tomato paste
- ½ cup water
- 2 tbsp white sugar
- 1½ tsp dried basil
- 1 tsp Italian seasoning
- ½ tsp fennel seed
- ½ tsp salt
- ¼ tsp ground black pepper
How To Make Pasta Sauce Recipe
- Brown the meat: Combine the sliced sausage, ground beef, minced onion, and crushed garlic in a large pot or Dutch oven over medium heat. Cook until the meat is browned and the onions are soft, then drain the grease well to prevent an oily sauce.
- Add the tomato base: Stir in the crushed tomatoes, tomato sauce, tomato paste, and water. Mix well until the paste is dissolved and the texture is consistent.
- Season the sauce: Add the sugar, dried basil, Italian seasoning, fennel seeds, salt, and black pepper. Stir again to distribute the spices evenly throughout the sauce.
- Simmer slowly: Cover the pot with a lid and reduce the heat to low. Let the sauce simmer for 1.5 hours, stirring occasionally to prevent sticking and burning at the bottom.
- Serve: Remove from heat once the sauce smells rich and has thickened. Serve hot over your favorite pasta.
Recipe Tips
- Why add sugar?: The sugar helps to cut the natural acidity of the canned tomatoes, creating a more balanced and mellow flavor profile.
- Don’t skip the fennel: Fennel seeds give the sauce that signature “Italian sausage” flavor; if you love that taste, you can crush the seeds slightly before adding them to release more oil.
- Drain the grease: Because this recipe uses both sausage and beef, there will be significant fat rendering; draining it ensures your sauce isn’t greasy or heavy.
- The power of time: While you can eat it sooner, simmering for the full 90 minutes (or longer) significantly improves the texture and depth of flavor.
What To Serve With Pasta Sauce
This meaty sauce is the star of the show and needs sturdy carbohydrates to hold it up.
- Thick spaghetti, rigatoni, or pappardelle pasta
- Crusty homemade garlic bread
- A classic Caesar salad
- A glass of Chianti or Cabernet Sauvignon
How To Store Pasta Sauce
- Refrigerate: Store cooled sauce in an airtight container in the refrigerator for up to 3 to 4 days.
- Freeze: This sauce freezes beautifully. Place cooled sauce in freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Pasta Sauce Nutrition Facts
- Calories: ~350 kcal
- Carbohydrates: 20g
- Protein: 22g
- Fat: 18g
- Fiber: 4g
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute ground turkey or chicken for the beef for a lighter version, but the pork sausage provides a lot of the flavor, so try to keep that if possible.
Tomato paste is crucial for thickening the sauce and adding a deep, concentrated tomato flavor; without it, the sauce may be too thin and watery.
Absolutely; after browning the meat and draining the fat, transfer everything to a slow cooker and cook on low for 6 to 8 hours.
Recipe Card
Pasta Sauce Recipe
Course: sauceCuisine: Italian-AmericanDifficulty: Easy8
servings15
minutes1
hour30
minutes350
kcalA thick, meaty, and classic homemade tomato sauce simmered to perfection with Italian sausage and beef.
Ingredients
1 lb sweet Italian sausage, sliced
¾ lb lean ground beef
½ cup minced onion
2 garlic cloves, crushed
1 (28 oz) can crushed tomatoes
2 (6.5 oz) cans tomato sauce
2 (6 oz) cans tomato paste
½ cup water
2 tbsp white sugar
1½ tsp dried basil
1 tsp Italian seasoning
½ tsp fennel seed
½ tsp salt
¼ tsp ground black pepper
Directions
- Brown the sausage, beef, onion, and garlic in a large pot, then drain the fat.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, and water.
- Season with sugar, basil, Italian seasoning, fennel, salt, and pepper.
- Cover and simmer on low heat for 1.5 hours, stirring occasionally.
- Serve hot over cooked pasta.
Notes
- Make a double batch because this sauce tastes even better the next day after the flavors sit.
- Crushing the fennel seeds with the back of a spoon helps release their aromatic oils.
- If the sauce becomes too thick while simmering, add a splash of water or beef broth to reach your desired consistency.
