Best Meat Marinara Sauce Recipe

Best Meat Marina Sauce? Why yes it is! ;) This recipe takes longer than 30 min but is great to make in bulk batches and freeze so you can have quick pasta nights later on! 

My dad was a chef. Not by trade, but as long as he was alive, he was in the kitchen making amazing meals. His chili and meat sauces were the BEST! After he passed away, I inherited all of his recipes and my grandma’s.

Now, I’ve perfected the meat sauce and am ready to share it with all of you.

worlds best meat marinara

 

Best Meat Marinara Sauce
Serves 6
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Prep Time
20 min
Cook Time
1 hr 45 min
Total Time
2 hr 5 min
Prep Time
20 min
Cook Time
1 hr 45 min
Total Time
2 hr 5 min
Generous pinch of
  1. Rosemary
  2. Basil
  3. Oregano
  4. Thyme
  5. Fresh ground black pepper
Regular pinch of
  1. Marjoram
  2. Garlic Powder
  3. Dry Minced Onion flakes
The rest
  1. 1 tsp+ of Chili Powder
  2. 1 cup, prepared beef bullion
  3. 3/4 cup red wine (I prefer sweet red in my sauce, but experiment and see what you like)
  4. 1 full size, whole bay leaf
  5. 1 med onion, chopped
  6. 3 large garlic gloves, chopped
  7. 1 - 28 oz can crushed tomatoes with puree (I prefer organic fire roasted)
  8. 1 - 8oz can of tomato sauce
  9. 1 lb ground beef, cooked and drained.
Instructions
  1. Combine all ingredients in a large pot or small stock pot. cook over medium heat for 1 hour, or until sauce is reduced 1 inch.
  2. Uncover and cook for 45min - 1 hour or until the sauce is reduced another half inch.
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Comments

  1. Beth B says

    Making this as we speak! Wondering though…are you supposed to use fresh or dried seasonings? I have pretty much all fresh, but may need to adjust if it’s supposed to be dried. Thanks!

  2. Beth B says

    Oh my gosh this sauce is AMAZING! I used ground Italian sausage, instead of the ground beef, used all fresh herbs (so I added a little more than you specified here), and used peeled whole organic san marzano tomatoes (the only ‘fire roasted’ ones I could find were diced!). Then I hand crushed the tomatoes before I put them in the pot. I also just cooked the sausage in my Dutch Oven, then added the other ingredients on top after it was finished.
    I made this recipe to go in a lasagna, and I almost didn’t have enough sauce because every time I walked by I took another bite!!
    I also kept it on the stove a lot longer, which helped my whole tomatoes break down a little further and the flavors were just AWESOME.
    Thank you!