Italian Meat Sauce

Makes 8
Prep 10 m
Cook 80 m



  1. 1 of 3 Heat oil in large Dutch oven over medium-low heat. Add onion and garlic; saute 12 minutes or until golden. Add meat; brown 5 minutes or until no longer pink, breaking up with a wooden spoon.
  2. 2 of 3 Add wine, tomatoes, tomato paste, basil, bay leaf, sugar, salt and pepper, scraping up any browned bits from bottom of pot with a wooden spoon. Bring to bare simmer; cook 1 hour or until thickened.
  3. 3 of 3 Remove bay leaf and discard. The sauce can be made ahead and refrigerated, covered, for up to 3 days or frozen, tightly sealed, for up to 3 months. Makes about 6 cups (enough for 2 pounds of pasta or 8 servings).
Nutrition Information for Italian Meat Sauce
Servings Per Recipe: 8
Per Serving: 247 kcal cal., 16 g Fat, total, 12 g pro., 42 mg chol., 530 mg sodium, 13 g carb.