There are so many wonderful ways to enjoy a delicious meat sauce with pasta, but one of my favorites is to showcase the meat sauce topped over some perfectly cooked spaghetti. I have also used this meat sauce recipe for my lasagna, and it turned out absolutely amazing. 

This spaghetti with meat sauce recipe is so satisfying, and one of our family favorites. I love how the meat sauce fills the home with the aromatic smells of fresh Roma tomatoes and garlic that are cooked slowly in a marinara sauce with ground meats, red wine, and herbs. 

This meat sauce requires a little more effort to prepare by using freshly peeled and seeded Roma tomatoes, but I feel the extra effort is worth the freshness that they give to the sauce. 

Roma tomatoes have a meaty flesh that cooks down into a well-balanced meat sauce that is sweet and somewhat tangy. Roma tomatoes are synonymous with Italian cooking, and they give the meat sauce a real garden-fresh flavor that pairs perfectly with the fresh herbs. I like to combine the Roma tomatoes with a good quality marinara sauce to add volume and help thicken the meat sauce.

Tips for a great spaghetti with meat sauce

How to Make Spaghetti with Meat Sauce

Step 1: Gather Ingredients (Mise En Place)

• Ground beef
• Italian sausage
• Olive oil
• Garlic cloves
• Yellow onion
• Carrots diced
• Celery diced
• Red wine
• Marinara sauce
• Tomato paste

• Roma tomatoes
• Fresh chopped  parsley
• Italian seasoning
• Red pepper flakes (optional)
• Bay leaf
• Sugar
• Kosher salt
• Coarse ground pepper
• Button mushrooms
• Fresh chopped basil (Garnish)

Step 2: Peel and Seed Roma Tomatoes

Use a paring knife to lightly score an X pattern in the bottom of each tomato. Bring a large pot of water to a boil and reduce to a simmer. While waiting for the water to boil, prepare an ice bath for the blanched tomatoes. 

Use a slotted spoon to gently place the tomatoes in the simmering water. Place just enough tomatoes to cover the bottom of the pot. You will start to see the skins splitting and separating from the tomatoes at the score marks.

Remove the tomatoes from the simmering water after 1 minute, and place them in an ice bath to cool. Shocking the tomatoes in an ice bath will loosen and separate the skins even further from the tomato flesh making them easier to peel. Repeat the process of blanching and cooling for the remainder of the tomatoes. 

Line a large mixing bowl with a plastic bag for discarding the tomato skins and seeds. Peel the skins from the tomatoes using a paring knife. Cut the peeled tomatoes in half in preparation for de-seeding. Use a small spoon to scoop out and remove the seeds from the center of the tomatoes. 

Rough chop the tomatoes, and place them into a food processor. Pulse the tomatoes, until they are the consistency of a really chunky salsa. I like to see chunks of tomatoes that range in size between ½ and ¾ of an inch. This makes for a really hearty looking meat sauce packed full of big chunks of Roma tomatoes that are loaded with amazing flavor.

Transfer the chopped tomatoes into a large mixing bowl for deployment later in the recipe.

Making the Meat Sauce

Step 3: Brown the Ground Beef and Italian Sausage 

Place the ground beef into a large mixing bowl. Remove the shell casings from the sausages by scoring lengthwise down the length of the sausage. Then use your hands to split open the sausage casing, and squeeze the sausage into the mixing bowl with the ground beef. Mix the ground beef and sausage until combined.

Heat 1 tbsp of olive oil in a large thick bottomed pot over medium-high heat to the point, where it is just starting to smoke. Add the meat in small batches so there is just enough ground meat to cover the bottom of the pot. 

This allows the meat to sear quickly at high heat, which develops a nicely browned exterior that will add a beefier more robust flavor to the sauce. Searing and browning the meat also locks in their juices, and helps prevent the meat from becoming dry while cooking slowly in the tomato sauce. 

Stir the meat until browned, remove the pot from the heat, and then transfer it to a large bowl using a slotted spoon. Removing the pot from the heat helps prevent the meat from burning while transfering to the bowl. Place the pot back on the heat and continue to cook the rest of the meat.

Step 4: Add the Veggies

Carefully drain the fat from the pot. Do not wipe the pot clean or wash it. We want to keep all that caramelized goodness on the bottom of the pot. Return the pot back to the stovetop over medium heat. 

Heat 1 tbsp of olive oil in the bottom of the pot and add the onions. Cook the onions for 5 minutes until soft and translucent. Add the carrots, celery, and garlic and continue to cook for another 5 minutes, until the carrots are just starting to turn soft. 

Step 5: Deglaze and Add Marinara

Add the red wine to deglaze the bottom of the pot. During the browning of the meat, tiny bits of caramelized meat will stick to the bottom of the pot. These tiny bits of meat are packed full of flavor. Use a wooden spoon to scrape the bottom of the pot and help lift these food bits, so they can dissolve into the sauce. Add the marinara sauce and tomato paste, and stir until well combined.

Step 6: Add Roma Tomatoes and Browned Meats 

Stir in the reserved tomatoes, chopped parsley, Italian seasoning, red pepper flakes, bay leaf, sugar, salt, and pepper. Add the reserved browned ground beef and sausage. Mix until the meat is well incorporated. 

Step 7: Simmer and Add Mushrooms

Simmer the sauce on low for 1-hour stirring occasionally. Mix in the mushrooms and continue to simmer for another hour.

Serve and Enjoy

Serve the meat sauce over spaghetti or with your favorite pasta. Garnish with fresh chopped basil and grated parmesan cheese. This hearty homemade meat sauce with fresh Roma tomatoes is absolutely delicious and sure to become a family favorite.

How to Store Meat Sauce

Refrigerate the leftover meat sauce in an airtight container or resealable plastic bag for up to 4 days. The meat sauce tastes even better the next day, so it makes the perfect meal to prepare ahead of time. 

Freeze the meat sauce, if you are not planning on using it within the next few days. Let the meat sauce cool completely and transfer to an airtight container or freezer bag. Squeeze out all the air from the plastic bag or container and freeze for up to 3 months. Label your containers to keep track of their expiry. 

Thaw the frozen meat sauce in the refrigerator. Transfer the meat sauce to a pot and stir occasionally, while reheating on the stovetop over medium heat.