I always make this beef sauce a day in advance. Why? Because while the meat sauce chills in the fridge overnight, the flavors can then develop even more.
Meat Sauce Recipe with 5 Ingredients
I sometimes replace the beef stock by red wine. If you like to add extra punch to the sauce in the end, just stir in some balsamic vinegar. Some also like a dash of brown sugar. Whatever you like best.
- 1 ⅔ lbs ground beef (750 g)
- 3 cups beef stock (720 ml)
- ½ garlic bulb
- 2 sprigs fresh rosemary
- 3 tbsp tomato paste
- 18 oz dry pasta (500 g)
- 4 tbsp olive oil
Tear the garlic bulb apart and peel the garlic cloves. Chop them up roughly and add them to a large non-stick casserole together with the rosemary and olive oil.
Place the casserole over medium-high heat until the oil is hot. Gently cook the garlic for 3 minutes. Then crumble the minced beef a little and add the chunks to the pan. Season with a pinch of pepper and salt.
Stir and bake the mince for about 5 minutes until a little browned on all sides. Keep the mince chunky. Then add the beef stock and tomato paste.
Stir well and bring the beef mince to a good boil. Then turn the heat low, stir again and cover the pan. Cook the beef mince and tomato sauce for an hour.
Then turn the heat off and let the sauce cool down fully. You can put it in the fridge overnight (that’s what I always do). Then an hour before serving place the pan back over the heat and bring it to a boil again. Cook the pasta in a generous amount of salted boiling water until al dente.
Then drain the pasta and add it to the meat sauce.
- Stir well and scoop the pasta and sauce onto deep plates. Sprinkle with grated cheese if you like. Serve hot.