This meat sauce is quick and easy to make and is a basic sauce that brings earthy flavour and lots protein to many favourite dishes. I use this meat sauce in this moussaka, that is a family fave during fall and winter. It is also great with zoodles (zucchini noodles).
It’s easy to double up when making this sauce so you can put one batch in the freezer and get a head start on dinner in coming weeks.
Brown meat for a few minutes, then add dried herbs and minced garlic.
Add tomato paste and strained tomatoes and water. I use the water I will be adding to rinse out the tomato sauce bottle.
Let simmer to merge the flavours, 20-30 minutes is enough, but longer is better if you have the time.
Easy Bolognese Meat Sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
Red meat sauce is a basic sauce that brings earthy flavour and ample protein to many favourite dishes.
It’s easy to double up when making this sauce so you can put one batch in the freezer and get a headstart on dinner in coming weeks.
- 1 tbsp avocado oil
- 1 lb ground beef, organic and grass-fed if possible
- 1/2 yellow onion
- 1 680 ml | 24 oz. bottle strained tomato sauce
- 200 ml filtered water
- 1 tbsp tomato paste
- 3 cloves garlic
- 1 tsp salt
- 1 tbsp dried oregano
- black pepper, a few turns
- 1/8 tsp chili flakes
- Mince garlic into a small bowl and set aside. Chop onions finely.
- In a thick bottomed pan, or dutch oven, heat avocado oil on medium/high, add ground beef and brown while stirring to break up the meat for 2-3 minutes. Add onion, stir and cook for another 2-3 minutes until onions begin to soften. Add garlic, oregano, salt, black pepper and chili flakes. Keep cooking for another minute.
- Add tomato paste and strained tomato sauce and water. Cover and bring to a boil.
- Reduce heat, and let simmer covered for 20 – 30 minutes. Stir occasionally adding more water if the sauce thickens too much.
This sauce is great with zoodles (zucchini noodles), spaghetti squash and roasted/steamed veggies. This sauce is also part of this Moussaka.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: dinner
- Method: simmer
- Cuisine: Italian
Keywords: Tasty meat sauce, easy weeknight dinner, what to make with ground beef
Hello, I’m a little confused because you say to strain the tomato sauce but there’s no chunks in tomato sauce-it’s smooth. Do you mean chopped tomatoes? Also, why would you add water back in if you’re straining the water off the tomatoes? Additionally, when you say ‘bottles’ how many ounces do you mean here? The bottles come in several different sizes in stores. Just need some clarification, thank you! Can’t wait to continue making this.
Annika Ek says
Hi Holly, I use 24 oz strained tomato sauce bottles. Thanks for noticing that the measurement was missing, I will update.
I don’t say to strain the tomatoes, you may have misread. I suggest the water the recipe calls for is first poured into the empty tomato sauce bottle, give it a swirl, and then add it to the sauce. This is obviously not necessary, but something I often do. I hope that makes sense! 😉
Okay…it says “strained tomato sauce” in the ingredients list and I’ve never heard of that product so I thought it was part of your instructions. I also don’t see where you said to add the water to the jar and give it a swirl in your instructions but I always do that also. I don’t waste anything 🙂
I made the sauce today and the only change I made was to add a little bit of cinnamon like my grandmother used to. You can’t really detect it or pick it out but it just adds that Mediterranean flavor profile I know and love so well growing up.
Also while I’ve got you here, is there a reason you don’t add an egg to your cashew cream mixture for the top? I’ve never made this dairy free before so I’m really hoping it turns out! We do eat grass fed butter so do you recommend using grass fed butter in the Bechemel sauce with the cashew cream or just sticking to refined coconut oil? I’m thinking butter would give it great flavor.
Is your blog new? I really like it!
Annika Ek says
Hi Holly, I like the addition of cinnamon, may give that a try! 🙂 I don’t use eggs or dairy in my recipes since they are common food sensitivities and I create recipes for all of us who can’t eat many common ingredients. You can naturally add whatever you like and what works for you. Thank you for your feedback and I hope your moussaka turned out well.
*** sorry-I’m referring to making your moussaka recipe above