Italian Meat Sauce Base
Seasoned ground beef and aromatics ready to transform into rich Italian meat sauce in minutes. Combine with jarred marinara and cooked pasta for a 15-minute dinner that tastes like it simmered all day. One 5lb batch yields four 1.25lb portions.
Equipment
- Large Enamel-Coated Dutch Oven
- Wooden spoon
- Vacuum Seal Bags
- Freezer Containers
Ingredients
Aromatics
- 2 oz Beef Fat or avocado oil
- 4 cup Onion chopped, frozen packages work perfectly
- 2 tablespoon Garlic minced
Meat and Seasonings
- 5 lb Ground Beef 80/20
- 4 teaspoon Kosher Salt Morton brand
- 3 tablespoon Italian Seasoning dried
Base Liquid
- 4 can Tomato Paste 6 oz each
- 4 cup Water
Instructions
Prep
- Heat a large enamel-coated cast iron Dutch oven over medium heat.
- Add beef fat.
- Add onions and sauté for 5-7 minutes until translucent.
- Add garlic and sauté for 2-3 minutes until light golden.
Cook
- Add the ground beef, salt, and Italian seasoning.
- Break the beef apart and cook until all meat is browned, about 12-15 minutes.
- Add the tomato paste and stir to coat the meat and vegetables evenly.
- Cook for 2-3 minutes to caramelize the paste slightly.
- Add water and stir to combine into a thick sauce consistency.
- Reduce heat to low and simmer for 90 minutes, stirring occasionally to prevent sticking.
Notes
This is the missing ingredient that turns jarred marinara into your Italian grandmother's all-day sauce. The batch cooking method concentrates flavors through the 90-minute simmer, then you get that depth in 15 minutes when you reheat. Store meat sauce and pasta separately - never together. Pasta absorbs sauce in the fridge, leaving you with mushy noodles and no sauce when you reheat. Keep them separate and combine fresh for best results. Works with any pasta shape - spaghetti, penne, rigatoni, shells. Add fresh basil, red pepper flakes, or parmesan when serving. One portion serves 4-5 people generously.
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