Homemade Fast Tomato Meat Sauce

I almost made this a Wayback Wednesday post, but I decided that 1) There is no “way back” time frame when I have been making this sauce regularly for years and 2) It deserves its own new recipe post versus sharing small edits.

This is basically the Marcella Hazan sauce with a few edits that I started adding. I cut back on the butter and onion, especially because I blend the onion into the sauce and it thickens the sauce in a creamy way. For the meat, you can use as much or as little as you prefer. I usually aim for about 1/2 a pound but you can add more. If you decide to use ground sausage, just watch how much salt and other seasoning you add. You also might want to drain off some of the sausage fat before mixing it with the sauce.

Directions for Homemade Fast Tomato Meat Sauce

  • 28 ounce can whole tomatoes
  • 1/2 stick (1/4 cup) butter
  • 1/2 a large onion
  • Dried oregano, salt, and pepper to taste
  • 1/2 to 1 pound ground beef (I’ve also used ground sausage)

Start by putting the can of tomatoes, butter, onion, and some oregano, salt, and pepper in a medium saucepan.

Bring the mixture to a simmer over medium heat. Stir occasionally, otherwise let it simmer for about 25 minutes.

Next, brown the ground beef in a Dutch oven or something similar.

Add salt and pepper to taste, and continue to cook until cooked through. Set aside until the tomato mixture is ready.

After the tomato mixture is done simmering, use an immersion blended (or regular blender) to blend everything until smooth. Then, pour into the ground beef pan and warm together.

If you are making pasta, then you can start heating the water after the tomato sauce started to simmer at the start. By the time the pasta is cooked, the sauce will be ready, and you can add it to the beef/tomato pot.

Directions for Homemade Fast Tomato Meat Sauce (without pictures)

  • 28 ounce can whole tomatoes
  • 1/2 stick (1/4 cup) butter
  • 1/2 a large onion
  • Dried oregano, salt, and pepper to taste
  • 1/2 to 1 pound ground beef (I’ve also used ground sausage)

Start by putting the can of tomatoes, butter, onion, and some oregano, salt, and pepper in a medium saucepan. Bring the mixture to a simmer over medium heat. Stir occasionally, otherwise let it simmer for about 25 minutes.

Next, brown the ground beef in a Dutch oven or something similar. Add salt and pepper to taste, and continue to cook until cooked through. Set aside until the tomato mixture is ready.

After the tomato mixture is done simmering, use an immersion blended (or regular blender) to blend everything until smooth. Then, pour into the ground beef pan and warm together.

If you are making pasta, then you can start heating the water after the tomato sauce started to simmer at the start. By the time the pasta is cooked, the sauce will be ready, and you can add it to the beef/tomato pot.

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