Tulo

Meat Sauce Recipe

Browning the meat in batches instead of crowding the pot builds a deep, roasted flavor instead of just gray simmered meat, and a long, low simmer with a splash of milk and wine breaks down the tomatoes' acidity so the sauce tastes rounded instead of sharp.

Prep
20 min
Cook
120 min
Total
140 min
Servings
8

Ingredients

Servings8
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stalk celery stalk, finely diced
  • 3 cloves garlic, minced
  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 3 tbsp tomato paste
  • 1/2 cup dry red wine
  • 28 oz can crushed tomatoes
  • 1/2 cup whole milk
  • 1 leaf bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup parmesan, grated, plus more for serving

Nutrition per serving

Calories
819
Protein
44g
Carbs
120g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, for 7-8 minutes, until softened but not browned.
  2. 2Add the garlic and cook for 30 seconds, until fragrant.
  3. 3Push the vegetables to the side, add the ground beef and pork to the pot, and break the meat apart with a wooden spoon. Cook over medium-high heat for 8-10 minutes, without stirring too often, until the meat is well browned and any liquid has cooked off.
  4. 4Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and coats the meat.
  5. 5Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2-3 minutes until mostly reduced.
  6. 6Add the crushed tomatoes, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce the heat to low, partially cover, and cook for 1.5 to 2 hours, stirring occasionally, until thick and deeply flavored.
  7. 7Stir in the milk during the last 15 minutes of cooking to mellow the acidity and round out the sauce.
  8. 8Remove the bay leaf, stir in the grated parmesan, and taste for salt before serving over pasta with more cheese on top.

Tips & variations

  • Swap the pork for sweet Italian sausage, casings removed, for a slightly spiced, fattier sauce.
  • No red wine on hand? Use an equal amount of beef broth with a teaspoon of red wine vinegar stirred in at the end.
  • For a smoother, more traditional bolognese texture, pulse the cooked vegetables in a food processor before adding them back to the pot.
  • The sauce only gets better with time, make it a day ahead and reheat gently; the flavors deepen significantly overnight.

Storage & reheating

Cool the sauce completely, then refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if it's thickened too much in storage.

Tips from the Tulo kitchen

  • Don't skip breaking up the meat into smaller pieces as it browns; large clumps stay pink in the center and turn the sauce chewy instead of tender.
  • If the sauce tastes flat after simmering, a small pinch of sugar or an extra spoonful of tomato paste often fixes acidity better than more salt.

FAQ

What's the difference between meat sauce and bolognese?

They're closely related; classic bolognese uses a higher ratio of meat to tomato, includes milk or cream, and simmers longer for a thicker, less tomato-forward result, while American-style meat sauce is usually looser and more tomato-heavy.

Can I make this sauce without wine?

Yes. Replace the wine with an equal amount of beef broth plus a teaspoon of red wine vinegar or balsamic vinegar added along with the tomatoes for similar acidity and depth.

Why add milk to meat sauce?

Milk's proteins and fat soften the sharp acidity of the tomatoes and give the sauce a rounder, less tinny taste; it's a technique borrowed from traditional Italian ragù.

Can I make this in a slow cooker?

Yes. Brown the meat and soften the vegetables on the stovetop first for flavor, then transfer everything to a slow cooker and cook on low for 6-7 hours, stirring in the milk during the last 20 minutes.

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