Beef Meat Sauce
Try this perfect pasta sauce. Ground Beef and tomatoes come together for a classic Italian meat sauce for pasta. Try with our Italian-Style Beef Sausage recipe as well.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 8
Ingredients
Garnish (optional)
Preparation
-
Step 1
Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
-
Step 2
Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired.
Cooking Tip: Two cans (8 ounces each) tomato sauce may be substituted for one can (15 ounces).
-
Step 3
Serve sauce over pasta; garnish with basil and Parmesan, if desired.
Cooking Tip: Italian-Style Beef Sausage Variation: Prepare Italian-Style Beef Sausage by combining 1 pound Ground Beef (93% lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Proceed as directed in step 1.
Nutrition Information
290 Calories
3.5g SAT FAT
31g PROTEIN
5 mg IRON
6.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 290 Calories; 72 Calories from fat; 8g Total Fat (3.5 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 700 mg Sodium; 25 g Total Carbohydrate; 3 g Dietary Fiber; 31 g Protein; 5 mg Iron; 1172 mg Potassium; 1.7 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.8 mg Zinc; 23.6 mcg Selenium; 112.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Niacin.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in many varieties, but most often seen in white, yellow and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Garlic: A flavorful bulb that is closely related to onions or leeks. Has a strong aroma and taste and is known for its culinary versatility.
- No-Salt Added Diced Tomatoes: Peeled and chopped tomatoes preserved in liquid. A convenient way to add tomato to recipes. Some include seasonings.
- Parmesan Cheese: A hard, aged Italian cheese that is known for its nutty, savory flavor. Traditionally made from cow’s milk.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
How long does ground beef take to cook?
On average 1 pound of ground beef takes 8 to 10 minutes to cook, but can depend on the temperature of pan and leaness of ground beef.
-
What's a common mistake when cooking ground beef?
Overcrowding the pan is most common. The temperature of the pan drops and prevents the maillard reaction, which helps with flavor, texture and prevents soggy ground beef .
-
What type of ground beef is best for beef meat sauce?
It’s all about preference and what you have on hand. We recommend 93% lean ground beef ; it provides a great texture and rich flavor.
-
Can make large batches of this recipe and freeze?
You can definitely make larger batches and freeze by the quart. It’s convenient to pull out when needed.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
