Table of Contents
How to Make Authentic Sicilian Meat Sauce
This sauce is easy to make with a few easy to follow steps. You cook the meat until it’s brown, make the onions soft, and let the pot sit on low heat until the taste grows strong. It’s not hard, but you need some time. When it’s done, your kitchen will smell like a Sicilian grandma was cooking there.
Ingredients
Here’s what you’ll need to pull this off. Good ingredients matter, so grab the best you can.
- 1 pound ground beef
- 1 pound ground pork
- 1 large onion, chopped fine
- 4 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup red wine (optional, adds depth)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon sugar (cuts the tomato acidity)
- Fresh basil leaves (for topping)
Instructions
These steps guide you through it. Each one adds something to the pot.
- Heat olive oil in a big pot over medium heat. Let it warm for a minute.
- Toss in the chopped onion. Cook it until it’s soft and see-through, about 5 minutes.
- Add the minced garlic. Stir it for 1 minute until it smells strong.
- Put in the ground beef and pork. Break it up with a spoon and cook until browned, about 10 minutes.
- Pour in the red wine if you’ve got it. Let it bubble for 2-3 minutes to cook down a bit.
- Stir in the tomato paste. Cook it for 2 minutes to wake up the flavor.
- Add the crushed tomatoes. Mix in oregano, basil, salt, pepper, bay leaf, and sugar.
- Drop the heat to low. Cover the pot and let it simmer.
- Cook it for at least 2 hours. Stir every now and then. For the best taste, stretch it to 3-4 hours.
- Pull out the bay leaf. Sprinkle fresh basil on top before serving.
Tips for Success
Want this sauce to shine? These tips will get you there. They’re small moves with big payoffs.
- Go for fresh herbs if you can. Toss them in near the end for a bright taste. Dried works, but fresh lifts it higher.
- Let it simmer long. Two hours is good, but 4 hours makes it unbeatable. The flavors need time to meld.
- Skim the fat if it pools on top. Use a spoon to scoop it off during cooking. Keeps it smooth, not greasy.
- Taste as you go. Add a pinch more salt or sugar if it feels off. Trust your tongue.
- Use a heavy pot. It holds heat steady and cooks everything even. No hotspots burning the bottom.
- Don’t skip stirring. Check it every 30 minutes or so. Keeps it from sticking and blends the taste.
Servings and Pairings
This Sicilian meat sauce recipe makes enough for 6 to 8 people, depending on how large the portion of each serving is. You can serve it in many ways, and I have good ideas for you. Here’s how to eat it the best.
Pasta Options
Mix it with spaghetti or rigatoni. The sauce grabs onto the noodles like it’s meant to be. Top it with grated Parmesan for a sharp finish. Or try pappardelle if you want wider pasta that holds even more sauce.
Other Choices
Put the sauce on polenta for a soft, warm dish. The cornmeal takes in all the taste like a sponge. Crusty bread is good too. You can dip it in the sauce or put sauce on top for a tasty, messy bite.
Side Ideas
A green salad with olive oil and vinegar keeps things fresh. It cuts through the richness. Red wine, like a Chianti, fits the vibe. Pour a glass and sip slow.
Extra Touches
Set out some olives on the table. They add a salty bite that plays off the sauce. Roasted peppers work too. Their sweetness matches the tomatoes.
Ingredient Swap/Substitutes
Missing something or want to switch it up? These options keep the sauce solid. I’ll break it down for you.
For the Meat
Beef and pork are the backbone, but you’ve got choices. Ground turkey steps in for a leaner take. It cooks up fine and still holds flavor. Italian sausage brings spice and fat. Use it alone or mix with beef for a punchier sauce. Ground lamb’s another pick. It’s richer and adds a bold edge.
For the Wine
No wine on hand? Beef broth fills the gap. It keeps the depth without alcohol. Chicken broth works too, just lighter. Grape juice with a splash of vinegar mimics the wine’s tang if you’re in a pinch.
For the Tomatoes
Out of crushed tomatoes? Whole canned ones do the job. Crush them by hand or with a spoon. Fresh tomatoes are great too. Chop 4 pounds, cook them down, and strain if you want it smoother. Tomato puree can sub in. It’s thicker, so use a bit less.
For the Herbs
Dried basil and oregano are standard, but fresh changes the game. Grab a handful of each and add late. Thyme’s a good swap. It’s earthy and fits the meat. Rosemary works too. Use less since it’s strong. Parsley’s an option for a clean finish.
Done and Dished
This authentic Sicilian meat sauce is meat, tomatoes, and time made into something amazing. You get a pot full of strong, warm flavor that’s great with pasta, polenta, or bread. It’s like Sicily on your plate, and you don’t need to travel to enjoy the experience. Cook it soon, maybe for a quiet night, and see how everyone loves it. Tip: save some for yourself before it’s all eaten.
PS: If you do make your own tweak to the Sicilian meat sauce recipe, it will be nice to come back and share with other in the comment section. Ratings on the recipe card will also be appreciated
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 large onion, chopped fine
- 4 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup red wine (optional, adds depth)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon sugar (cuts the tomato acidity)
- Fresh basil leaves (for topping)
Instructions
- Heat olive oil in a big pot over medium heat. Let it warm for a minute.
- Toss in the chopped onion. Cook it until it’s soft and see-through, about 5 minutes.
- Add the minced garlic. Stir it for 1 minute until it smells strong.
- Put in the ground beef and pork. Break it up with a spoon and cook until browned, about 10 minutes.
- Pour in the red wine if you’ve got it. Let it bubble for 2-3 minutes to cook down a bit.
- Stir in the tomato paste. Cook it for 2 minutes to wake up the flavor.
- Add the crushed tomatoes. Mix in oregano, basil, salt, pepper, bay leaf, and sugar.
- Drop the heat to low. Cover the pot and let it simmer.
- Cook it for at least 2 hours. Stir every now and then. For the best taste, stretch it to 3-4 hours.
- Pull out the bay leaf. Sprinkle fresh basil on top before serving.
