Sausage and Meatball Red Sauce

Ingredients

• 1 lb Mild Italian Sausage (removed from casing, broken up)
• 1 lb Ground Beef (80% lean)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 0.5 stick Unsalted Butter (cut into pieces)
• 0.5 cup Dry Red Wine (any inexpensive dry red (e.g., Cabernet Sauvignon))
• 2 tbsp Italian Seasoning
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tbsp Tomato Paste (canned)
• 0.5 cup Water (tap water)
• 0.5 cup Parmesan Cheese (freshly grated)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, measure out all spices, butter, wine, tomato paste, and Parmesan.

   Time: PT8M

2. Brown the Meats

   Heat the large skillet over medium‑high heat. Add the sausage and ground beef, breaking them up with the wooden spoon. Cook until fully browned, about 8 minutes.

   Time: PT8M

3. Sauté Onion

   Add the diced onion to the browned meat and sauté until translucent, about 3 minutes.

   Time: PT3M

4. Add Butter

   Add the half‑stick of butter to the pan and let it melt, about 1 minute.

   Time: PT1M

5. Cook Garlic

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Time: PT1M

6. Deglaze with Wine

   Pour in the red wine, scraping up any browned bits. Simmer for 2 minutes to reduce the alcohol.

   Time: PT2M

7. Season the Sauce

   Add Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to combine.

   Time: PT1M

8. Add Tomato Base

   Stir in tomato paste and the ½ cup of water, mixing until the paste is fully incorporated.

   Time: PT2M

9. Simmer the Sauce

   Reduce heat to low and let the sauce simmer gently for 20 minutes, stirring occasionally.

   Time: PT20M

10. Finish with Parmesan

    Stir in the freshly grated Parmesan cheese until melted and the sauce is glossy. Adjust salt/pepper if needed.

    Time: PT2M

11. Serve

    Serve the hearty sauce over cooked pasta, rice, or with crusty bread. Garnish with extra Parmesan if desired.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mild Italian Sausage: spicy Italian sausage
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Unsalted Butter: margarine
• Instead of Dry Red Wine: red wine vinegar (less flavor)
• Instead of Italian Seasoning: basil, oregano, thyme mix
• Instead of Tomato Paste: crushed tomatoes
• Instead of Parmesan Cheese: pecorino romano

Equipment Needed

• Large Skillet
• Saucepot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Microplane Grater (optional)

Critical Steps — Do Not Skip

• Step 2 – Browning the meats for flavor development.
• Step 9 – Proper simmering to meld flavors and achieve the right consistency.

Chef Tips from the Video

• The secret ingredient is the half‑stick of butter – it gives the sauce a luxurious mouthfeel.
• Freshly grated Parmesan melts better than pre‑grated.
• A pinch of sugar can balance acidity if the tomatoes are very tart.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The sauce can be made up to 2 days ahead; cool quickly and refrigerate.
• Freeze in individual portions for quick weeknight meals.