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My Meat Sauce For Pasta ©

October 22, 2012

A good meat sauce recipe is essential to every household! The variations are endless! It is an easy recipe and much loved by all, so I just thought I would include it today, as the weather gets cooler and the rain is finally coming gently down. You do want to buy some good mince though, ideally from a butcher, rather than the Supermarket, fat free….. The choice of pasta is up to you, but it is excellent with ‘Pennes” because the sauce runs into all the tubes!

John’s request, for an easy meal! And for Hanna, who calls it , ” My Sunny Meat Sauce!”





4 Persons


Cooking time 1/2– 1 hour

Preparation time 15 minutes


Cook’s Tip! Mince meat must be cooked on the same day you buy it! Shop>Fridge>Cook

For small children, blend all vegetables finely, or you will hear, ” IOU, there are green and red things Mummy in my food!”



1/2 kilo of good fat-free mince meat.

2 medium onions, finely grated

4 cloves of garlic grated or pressed

1 carrot finely grated (Optional)

2 tbs finely chopped parsley stalks

2 bay Leaves, or if you have fresh, “Bouquet Garni.” Bayleaf, thyme and parsley tied together.

1 stick cinnamon ( Opt)

1 fresh chilli, or 2 dried (Opt )

6 allspice berries

1 tsp oregano

1 tsp Tomato Puree

1/2 glass water

1 tin chopped tomatoes, or fresh, skin removed and grated

A dash of Worcestershire Sauce

1 tsp Dijon mustard

3 tbs white wine

4 tbs olive oil

salt and freshly grated black pepper



1. Place olive oil in saucepan, add finely grated onion, cinnamon and allspice.

2. Sauté, until transparent, do not brown, 2-3 mins. Add garlic and sauté for 1 minute.

3. Add fresh mince meat. ( You should always cook mince meat on the same day as you buy it, because it is a perfect medium for microbes to multiply! If it has gone at all brown, throw away and buy fresh!)

4. Stir continuously until all the mince is well sealed and no pinkness is showing.

5. Add wine and cook for 2 minutes, until smell of alcohol has evaporated.

6. Pulse tinned tomatoes, or skin and grate fresh ones, 3-4 are the equivalent of a tin and so much nicer in the summer. Add to meat along with the rest of your ingredients and 1/2 cup of water.

7. Making sure your sauce has enough liquid and checking every so often, leave sauce to gently simmer for 1/2 hour minimum, ideally 1 hour, lid on. The more it cooks the deeper the flavour. When ready the liquid should be slightly reduced and thickened.

8. Check for seasoning and serve together with pasta of your choice. I serve it with “Pennes.”


Sauté  grated onion in olive oil, until transparent, 2-3 minutes.

Onions must always be well cooked as they are the base of your flavour and that is why you sauté them in oil first . If you skip this initial process the final flavour will not be the same at all. The frying of the spices also releases their oils and fragrance, and is why spices are always fried or dry fried in spicy recipes.

Add bay leaves and garlic, sauté garlic for one minute only. Garlic should not brown, as it becomes bitter.

Add your good quality mince and stir and break up, over a strong heat, until completely sealed and no pinkness is showing.

Break up the meat well with a wooden spoon, so there are no lumps and so that you are sure all the meat is well sealed.

Now add your wine and cook for two minutes for the alcohol to evaporate.

Here my bay leaves are fresh off the tree, but you can equally well use dried bay leaves.

Chop parsley stalks finely and add to saucepan.

Finely grate your carrot and add to meat.

Blend tomato in blender.

This gives taste, substance and liquid to your sauce. Add it along with your tomato puree, Worcestershire sauce and Dijon mustard. Add 1/2 cup of water.

Bring to the boil, place lid on and gently simmer for at least half an hour, best of all 1 hour. Check from time to time, by stirring, that it is not drying out, if so add half a cup of water. If you have too much liquid at the end take lid off and leave to simmer, another ten minutes. This way the liquid will reduce and give a more intense flavour.

3 Comments leave one →
  1. annetteobrien1 permalink
    October 22, 2012 7:57 pm

    This sounds and looks really delicious. My mum always told me that meat sauce tastes better the day after making but it never lasts long enough!
    I’ve made a beef chilli before and reheated it the next day – there was a more rich and intense taste to it.


  2. October 26, 2017 3:59 pm

    Reblogged this on What's Cooking In Jane's Kitchen.


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