Tomato Sauce with Ground Beef

This is a Sunday sauce kind of recipe. Ground beef gets browned and crumbled in a separate skillet, drained of fat, then added to a pot of sauteed onions and garlic with three forms of tomato: canned Italian plum tomatoes, tomato sauce, and tomato paste.

That triple-tomato approach is what gives the sauce its depth. The plum tomatoes break down into chunks, the sauce provides body, and the paste concentrates everything into a thick, rich base. A can of water loosens it up for the long simmer.

Basil, oregano, parsley, bay leaf, and black pepper round out the aromatics. An hour and fifteen minutes of uncovered simmering reduces the sauce until it clings to a spoon and coats pasta without pooling at the bottom of the bowl.

Kitchen Tips

• Brown the beef in a separate skillet and drain the fat before adding to the sauce. This keeps the sauce from turning greasy.
• Simmer uncovered. The lid stays off the whole time. Evaporation is what thickens and concentrates the flavor.
• Stir occasionally to prevent the bottom from scorching. Low heat and a heavy-bottomed pot are your best friends here.
• Remove the bay leaf before serving. It’s done its job after the simmer. Biting into one is unpleasant.

Variations

• Sausage and beef: Replace half the ground beef with crumbled Italian sausage for a richer, more complex meat sauce.
• Spicy arrabbiata: Add red pepper flakes with the garlic for a sauce with real heat.
• Mushroom bolognese: Fold in sauteed diced mushrooms with the browned beef for an earthy, meaty depth.