Italian-American Meat Sauce

This Meat Sauce is a classic Italian-American style simmered sauce built for depth and balance: well-browned meat, layered tomato flavor, dried herbs, and just enough savory backbone to make it craveable without tipping into heaviness. Blooming the tomato paste adds richness and sweetness, while a short covered simmer softens acidity before finishing uncovered to concentrate flavor. It’s a sauce that’s excellent fresh, but even better the next day—exactly what a great red sauce should be.

Ingredients

• 2 tbsp olive oil
• 1 cup (8 oz) onion, chopped
• 5 cloves garlic, minced
• 1 lb ground chuck beef (or ½ lb ground chuck and ½ lb uncased Italian sausage)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 1 cup chicken broth
• ¼–½ cup dry white or dry red wine (optional)
• 1 tbsp fish sauce
• 2 tsp dried basil
• 2 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp dried ground fennel
• ¼ tsp dried thyme leaves
• 2 whole cloves, crushed
• 2 bay leaves
• ½ tsp freshly ground black pepper (to taste)
• 1 tsp table salt

Directions

Build the Sauce

In a Dutch oven over medium heat, heat the olive oil until shimmering. Add the onion and sauté until translucent and tender, about 5–7 minutes. Add the garlic and cook for 1–2 minutes more, just until fragrant.

Add the ground meat and cook, breaking it up with a spoon, until well browned and any excess moisture has cooked off.

Stir in the tomato paste and cook for 1–2 minutes, allowing it to bloom and darken slightly to deepen sweetness and round acidity.

Stir in the crushed tomatoes, tomato sauce, chicken broth, wine (if using), and fish sauce. Add the dried herbs, fennel, thyme, crushed cloves, bay leaves, pepper, and salt. Bring the sauce to a gentle simmer.

Simmer

Reduce heat to low and simmer covered for 30 minutes to soften acidity and allow the flavors to meld.

Uncover and continue simmering for 15 minutes, allowing excess moisture to evaporate and the sauce to thicken. Remove and discard the bay leaves and crushed cloves before serving.

Finish the Pasta

Boil pasta as directed until al dente. Drain, reserving some of the pasta cooking water.

Place enough warmed meat sauce in a serving bowl to lightly coat the pasta. Stir in a small splash of the reserved pasta water to loosen the sauce, then add the pasta and toss gently to coat. Serve topped with additional meat sauce and freshly grated Romano and/or Parmesan cheese.

Notes

Preparation

• Anchovy Option: The fish sauce may be replaced with 4–6 anchovy fillets, finely minced. Add them with the garlic so they dissolve into the oil and meat as the sauce cooks.

Make-Ahead & Storage

This sauce improves with time and is best when made a day ahead and reheated.

• Refrigerate in airtight containers for up to 3 days.
• Freeze for up to 3 months.
• Reheat gently on the stovetop over low heat, adding a splash of water or broth as needed to loosen the sauce.