An Incredible Tomato Meat Sauce That Will Elevate Your Pasta To A Whole New Level!
Hello friends, today I’m going to share with you the most amazing tomato meat sauce recipe you’ve ever tasted! We’re about to make your taste buds dance with the flavors of Italy!
Tomato meat sauce has its roots in the heart of Italian cuisine, originating in the beautiful city of Bologna. Known as “ragù” in Italy, this sauce has been gracing the plates of pasta aficionados for centuries, and today, I’m going to show you my secret twist on this classic dish. Trust me, once you’ve tried this, you’ll never look at store-bought sauce the same way again!
Now, we all know that the key to a mouthwatering tomato meat sauce recipe lies in the perfect blend of ingredients. That’s why I’ve spent years perfecting this recipe, using only the best tomatoes, high-quality ground meat, and a symphony of herbs and spices that will make your kitchen smell like an Italian trattoria!
So, join me in the kitchen, and let’s whip up a batch of this incredible tomato meat sauce recipe that will elevate your pasta game to new heights!
If you’re a fan of rich, flavorful sauces that’ll have your family and friends begging for seconds, then you’re in the right place.
So, let’s get cooking!
For the Lasagna click here
For the Mornay Sauce click here
The Best Tomato Meat Sauce Recipe (Tomato Ragu): Amazing!
- 2 tablespoons Extra Virgin Olive Oil
- 1 ½ pound Ground Beef 85/15
- 1 ½ cup Yellow Onion diced small
- ½ cup Celery cut small dices
- ½ cup Carrots cut small dices
- ½ pound Mushrooms sliced
- 2 tablespoons fresh Garlic chopped
- 1 tablespoon fresh Thyme Leaves chopped
- 2 large cans 28 ounces each can Peeled Tomatoes, chopped
- 1 ½ cups Tomato Puree
- Salt and Pepper to taste
- ¼ cup Parsley leaves roughly chopped and the last minute
- In a Dutch oven, heat a little extra virgin olive and sauté the onion until lightly caramelized. Add the celery and cook for a few minutes.
- In a frying pan, add a couple spoons of olive oil and when hot add the sausage and brown until caramelized. Constantly breaking the sausage up while it cooks so you have small uniform crumbles. When deep golden brown, remove the meat from the pan and drain any extra fat.
- Back in the Dutch oven, add the mushrooms and sweat them for 5 minutes or however long it takes to eliminate the water. Add the thyme and garlic when fragrant, add fresh thyme, chopped tomatoes and tomato puree. Add the cooked meat, adjust with salt and pepper and let simmer slowly for 45 minutes.
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