Homemade Meat Sauce (Printable Version)
A savory tomato and beef sauce blended with cream and herbs for a comforting pasta topping.
# Ingredients Required:
→ Pasta
01 -
300 g penne or rigatoni pasta
→ Sauce base
02 -
1 tablespoon olive oil
03 -
1 onion, finely chopped
04 -
2 cloves garlic, minced
→ Meat
05 -
500 g ground beef
→ Tomato components
06 -
400 g canned chopped tomatoes
07 -
2 tablespoons tomato paste
08 -
100 ml red wine (optional)
→ Liquids and herbs
09 -
200 ml beef stock
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried basil
→ Creamy finishing
12 -
100 ml heavy cream
13 -
50 g grated Parmesan cheese
14 -
100 g grated mozzarella cheese (optional)
→ Seasoning and garnish
15 -
Salt and pepper, to taste
16 -
Fresh basil leaves, for garnish (optional)
# Guide to Cooking:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 120 ml of the cooking water, then drain and set aside.
02 -
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute.
03 -
Add the ground beef to the pan and cook, breaking it up with a spoon until browned evenly. Season lightly with salt and pepper.
04 -
Incorporate the canned chopped tomatoes, tomato paste, and red wine if using. Let simmer for 2 to 3 minutes, then add beef stock, dried oregano, and dried basil. Reduce heat and simmer gently for 15 to 20 minutes until the sauce thickens.
05 -
Stir in the heavy cream and grated Parmesan cheese. Adjust sauce consistency by adding reserved pasta water in small increments, if necessary.
06 -
Add the cooked pasta to the sauce and toss to coat thoroughly. If using, stir in grated mozzarella cheese and allow it to melt for a creamy texture.
# Extra Suggestions:
01 -
Reserving pasta water enhances sauce texture and helps achieve desired consistency.