Meat Sauce with Red Wine and Mushrooms
Prep time
Cook time
Total time
Meat Sauce with Red Wine and Mushrooms is a simple, flavorful pasta sauce with ground beef simmered in crushed San Marzano tomatoes with red wine, mushrooms, and spices. This is the only sauce recipe you'll ever need.
Serves: About 16 servings
  • 2 tablespoons extra virgin olive oil, divided
  • 1½ lbs. lean ground beef (I used organic, grass-fed)
  • 1 large onion, peeled, and chopped
  • 2 cloves garlic, minced
  • ½ cup dry red wine (I used pinot noir)
  • 16 ounces baby bella mushrooms, stems removed and sliced
  • (2) 28 ounce cans crushed San Marzano tomatoes
  • 1 tablespoon dried basil
  • 2 teaspoons dried parsley
  • 1 bay leaf
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 2 teaspoons tomato paste
  • salt, to taste
  1. In a large Dutch oven or saute pan, heat 1 tablespoon of the olive oil over medium heat. Add the ground beef, salt, and pepper, to taste, and break up the beef into small pieces. Continue to cook until the meat has browned, and remove from the pan with a slotted spoon. Set aside. Degrease the pan, reserving 1 tablespoon to cook the onions. Add the onions and cook until transparent and softened, about 8 minutes, being careful not to burn. If the pan gets too dry, add more of the grease or olive oil. Add the garlic and cook an additional 30 seconds. Add the red wine, and reduce down to half.
  2. Meanwhile, in a sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms, salt, and pepper, to taste, and sauté until the liquid has evaporated and the mushrooms are browned and softened, about 5 minutes. Remove from pan and set aside.
  3. Once the wine has reduced, add the San Marzano tomatoes, basil, parsley, bay leaf, Worcestershire, sugar, and tomato paste. Add salt, to taste, then stir in the ground beef and mushrooms. Simmer over medium low heat for 30 minutes to 1 hour, and enjoy with pasta or spaghetti squash!
This makes a large batch of sauce. I like to use half and freeze the other for busy week nights.

Recipe by Flavor the Moments.
Recipe by Flavor the Moments at