Meat sauce should be all about the meat. It should have deep, rich beef-y flavor that is so delicious and mildly addictive that technically you could eat it all by itself with just a spoon. 

    Like any good sauce based food though, it needs to flavorful enough so that the taste totally stands out when eaten with a some good baguette, over past, rice or even zoodles. 

    That is what this meat sauce is about. Flavor, texture and taste. 

    I can’t take the credit it bc I learned how to make meat sauce from the my mother, who taught me all about not overworking the meat and teaching me the  joys of a textured sauce! 

    So thanks mom! 

    Make sure to double the recipe, bc meat sauce freezes amazing, is loved by all and can help you on a busy when you need a fast dinner! 

  • Ingredients

    1. 1 tbsp canola oil
    2. 1 yellow onion, diced
    3. 2-3 cloves garlic, minced
    4. 3lbs ground beef (a little more or a little wont effect the recipe)
    5. 1 tbsp kosher salt
    6. 2 tsp coarse black pepper
    7. 1 tsp crushed red pepper (optional)
    8. 3/4 c dry red wine
    9. 3, 15oz can tomato sauce (I use gefen)
    10. 2-3 bay leaves


    1. In a large over medium heat, add oil and onion.
    2. Cook for 7-8 min stirring frequently until they are soft and just begin to slightly color.
    3. Add garlic and cook for 1 min. Add meat, salt, pepper and red pepper flakes.
    4. Break up meat very gently, not over working the meat. It will continue to break up as you stir, but you WANT clumps.
    5. Once the meat is cooked and most of the liquid has evaporated add wine.
    6. Cool for 2 minutes until wine has slightly reduced.
    7. Add sauce and bay leaves. Bring mixture to a boil.
    8. Then reduce heat to low and simmer for 1 hour covered.
    9. Serve hot and enjoy.


    1. Serve over pasta, rice, zucchini noodles or with really good crunchy bread!
    2. This recipe freezes incredibly well so definitely double and freeze!

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