Chunky Italian Meat Sauce – Dinner is Delicious!
Chunky Italian Meat Sauce is an Old Fashioned Favorite of Ours!
This hearty, chunky meat sauce takes a little while to come together, but it is so worth the extra effort. This recipe makes a large amount of sauce, so be sure to use a 6-quart or larger Dutch oven or pot when making it.
This sauce can be enjoyed immediately after cooking, but it tastes even better a day or two later when the flavors have had a chance to mingle. This recipe also freezes up nicely for later use.
Save yourself some time by crumbling up the beef and sausage with your fingers prior to browning. This will give you more consistently sized chunks of meat and is much easier than trying to break up the meat while it is browning.
Easy and Delicious Family Meal with this Chunky Italian Meat Sauce over Cooked Pasta!
- 3 tablespoons olive oil
- 2 medium onion finely chopped
- 3 cloves garlic peeled and finely minced
- 2 cups white mushrooms cleaned and roughly chopped
- 2 stalks celery cleaned and finely chopped
- 1 large carrot peeled and finely chopped
- 2 cups dry red wine divided
- 1 1/4 pound ground beef 85% lean
- 1 pound bulk sweet pork sausage
- 1 pound bulk spicy pork sausage
- 2 28 oz. cans tomato puree
- 1 28 oz. can petite-cut tomatoes, undrained
- 2 6 oz. cans tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
In a large (6 Qt) Dutch oven, heat olive oil over medium heat. Add onion, garlic and mushrooms to pan and cook until onions become soft and mushrooms begin to release liquids, about 4 or 5 minutes. Add celery, carrots and ½ cup wine and continue cooking for 3-4 minutes.
Add crumbled beef and pork to pot and cook over medium heat until no longer pink inside. Remove from heat and carefully drain excess fat from pan.
Return to burner and add tomato puree, petite-cut tomatoes, tomato paste, and remaining red wine to Dutch oven, along with oregano, thyme, rosemary, and sugar. Stir to combine. Drop in bay leaves and Parmesan rind and give a quick stir. Cover and simmer on low heat for 3-4 hours, stirring occasionally. If sauce is too thick, add a little water to achieve the desired consistency. If it is too thin, continue cooking until it reaches the thickness you prefer.
Remove bay leaves and Parmesan rind. Season with salt and pepper, to taste.
Serve immediately with your favorite cooked pasta and some cheesy garlic bread. Refrigerate or freeze unused portion within 2 hours.
What type of pasta works best with this thick & chunky red sauce? How about a thick noodle like rigatoni.
Homemade spaghetti sauces freezes very well so you have a few nights of easy dinners ready when you need them. Simply divide the sauce and freeze until ready to use.