Tomato Meat Sauce Recipe



Tomato Meat Sauce Recipe

This tomato meat sauce is more delicate than the familiar bolognese sauce. Use only the Italian plum tomatoes, preferably from San Marzano.
Course Sauces, Soups and Chowders
Cuisine Italian
Prep Time 14 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 27 minutes


  • 2 cans Italian plum tomatoes 28-oz. cans
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion peeled and minced
  • 1/4 pound crimini or other white mushrooms coarsely chopped
  • 3/4 pound ground veal
  • 1/4 pound ground pork
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • Pinch nutmeg freshly grated
  • 1/4 cup fresh basil, loosely packed chopped
  • Salt and freshly ground black pepper


  • Puree tomatoes in a food processor.  Scrape pulp into bowl, then discard seeds. Set tomatoes aside. Heat oil in a large, heavy-bottomed pot over medium-low heat. Add onions and cook, stirring frequently, until soft, about 20 minutes. Increase heat to medium-high, stir in mushrooms, and cook for 5 minutes. Add veal and pork, breaking up lumps with a wooden spoon and brown for 8 minutes.
  • Combine tomato paste with 2/3 cup water in a small bowl. Reduce heat to medium, then add tomatoe paste mixture to sauce and cook, stirring for 1 minute. Stir in sugar, nutmeg, basil and tomatoes. Reduce heat to medium-low, season with salt and pepper to taste and gently simmer, uncovered, stirring frequently, for 40 minutes. Adjust seasoning. Makes about 7 cups.
  • To store sauce, cool to room temperature, then store, covered, in the refrigerator for up to 1 week or frozen for up to a year.

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