Simple Italian-Style Meat Sauce
Meat sauce is often uninspired—or worse, features rubbery meat. ￼Here’s how to make it right.
Why This Recipe Works
We love our Italian-Style Meat Sauce on pasta or just spooned straight from the pot. To achieve a deep, meaty flavor without overcooking the ground beef, we don’t brown it before stewing it with tomatoes. Instead, we make the most of the brown bits (fond) left behind after sautéing mushrooms and onion—scraping them up into the tomatoes distributes deep flavor throughout the sauce. A simple bread-and-milk panade ensures tender meat. Be sure to use 85 percent lean ground beef for the most tender, balanced sauce.