This Classic Italian Meat Sauce simmers all afternoon, fills your house with a marvelous aroma and will elicit groans of pleasure from all who indulge.
This Italian Spaghetti with Meat Sauce is definitely worth the wait!
Classic Italian Meat Sauce
My typical spaghetti sauce recipe requires no recipe. It’s tasty, and on occasion even memorable. But I toss in cans of tomatoes, tomato paste and sauce. Sprinkle in some Italian herbs and a few glugs of red wine if there’s an open bottle.
Usually, I add Italian sausage and sometimes meatballs. It’s never the same twice in a row. Then there are easy recipes like this Italian Chicken Bake, for another quick an easy alternative with the same fabulous flavor profile. And if you’re looking for a simple meatless sauce, this simple Homemade Tomato Basil Sauce looks terrific, too.
But on a chilly Sunday when I’m home for the afternoon, I pull out all the stops. That’s when I make a classic Italian meat sauce and simmer a pot of gravy like a real Italian mama. Starting with country ribs and sausage, there are layers upon layers of flavor which only intensify as the pot slowly cooks for hours. Those Italians knew what they were doing—this is a winner!
What’s the Difference Between Italian Pasta Sauce and Gravy?
I grew up in Iowa, daughter of a German father and Irish mother. It was “sauce” that topped our spaghetti, not gravy. Until I met foodies from across the US via the Internet, I never realized there was a sauce vs. gravy debate.
It seemed to me that those of Italian heritage called this tomato based sauce a gravy, especially in the northeast states. For what it’s worth, there is no Italian word that translates to gravy, which is a sauce made from meat juices and something added to thicken, like flour. Whatever your preference on what to call this recipe, I know you’ll love this dish. It’s the perfect way to warm up on a chilly night.
Tips for Making a Classic Italian Spaghetti with Meat Sauce
This is a recipe that can’t be hurried along. Perfect to make on a lazy Sunday afternoon when there’s nothing on your agenda.
- PRO-Tip: Bone in ribs provide a flavor that can’t be beat. It’s the bones that are key, so don’t buy boneless ribs and expect the same results.
- Good Italian sausage also contribute with an irresistible combination of flavors from the spices and fat.
- Don’t skip the red wine unless it’s for health reasons. Almost all the alcohol cooks off, so it’s safe for children to eat. PRO-Tip: Did you know that alcohol, like salt, is a flavor enhancer?
- Simmering this Italian meat sauce for 3 hours helps all the flavors develop and concentrate. Simmering is not the same as boiling. You do not want to see the sauce bubbling vigorously.
- Simmer with the lid askew so steam can escape. If the sauce gets too thick, add some water. Stir on occasion so the bottom does not burn.
- If you’re going to go through the trouble of making a fabulous Italian gravy, use the best ingredients available. Canned San Marzano tomato products outshine their competitors. I buy my Italian sausage from our butcher shop, but if you have an Italian market, give them a try.
- When cooking the garlic, do not brown. Just cook until fragrant. Browning the tomato paste helps caramelize the sugars and concentrate the flavors.
My family also loves this Creamy Chicken Marsala, Italian Skillet Sausage and Peppers, Mozzarella Stuffed Meatballs, and Chicken Piccata Pasta. Plus check out all my Pasta Recipes for more inspiration,
- 2 tablespoons olive oil
- 4 country style pork ribs
- 1 pound Italian sausage links, may slice or keep whole
- 1 pound meatball mix (equal parts ground beef, ground pork, and ground veal) or all ground beef
- 2 eggs, slightly beaten
- 2 tablespoons fresh Italian parsley, chopped
- 1/4 cup grated Romano cheese (or Parmesan)
- 1/2 cup bread crumbs
- 4 cloves of garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper
For meat sauce:
- 4 cloves garlic, minced
- 1 small can tomato paste
- 2 large cans crushed tomatoes
- Freshly ground black pepper
- Salt to taste
- 1 teaspoon sugar
- A few pinches of Romano or Parmesan
- 1/4 cup fresh Italian parsley, chopped
- 1 tablespoon dried basil
- 1 small can tomato sauce
- 1/2 cup dry red wine
- 1 small can water
- In a Dutch oven, brown Italian sausage and pork ribs in a bit of olive oil. Pierce the sausage casings while the first side is browning. Remove and set aside.
- Make meatballs by mixing all ingredients. Scoop out tablespoons of mixture and form into balls. Brown in oil left in the Dutch oven, adding more if needed. Remove when browned but not cooked through.
- Add garlic to Dutch oven and sauté till fragrant; do not brown. Add tomato paste and cook for a few minutes. Add the rest of the sauce ingredients and bring to a simmer. Add meats. Simmer for about 3 hours with the lid partially covering the pan. Stir every half hour or so to prevent the bottom from burning.
- Serve over spaghetti.