Fresh Tomato & Meat Sauce For Pasta

Prep Time
Cook Time
4h 20m
Ready In

"This is a great tasting sauce I make during tomato season. Make sure you use ripe tomatoes, the riper the tomato the better the sauce tastes. This sauce freezes well so it’s perfect for when unexpected guests drop in for dinner. I have made this with wild ground meat, ground lamb, ground chicken, and ground turkey and all worked well."

Original is 7 servings


  • Serving Size: 1 (395.6 g)
  • Calories 270.3
  • Total Fat - 14.3 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 65.6 mg
  • Sodium - 954.2 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 4 g
  • Sugars - 8 g
  • Protein - 22.3 g
  • Calcium - 49 mg
  • Iron - 3.2 mg
  • Vitamin C - 43.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cut the tomatoes in half and remove the stems.

Step 2

Place the tomatoes on a baking sheet, skin side up, and place on the top rack in the oven; broil until skin loosens, about 10 to 12 minutes.

Step 3

Cool the tomatoes, remove and discard the skins.

Step 4

Place the tomatoes and the pan juices in a large pot and mash them.

Step 5

Add the wine, bay leaves, oregano, basil, bell pepper, salt, hot pepper flakes, and ground pepper, and bring to a boil. Reduce heat to medium, and simmer.

Step 6

Meanwhile, drizzle the oil in a large skillet and add the remaining ingredients; cook until the meat is no longer pink and add to the simmering pot of tomatoes.

Step 7

Simmer uncovered until sauce thickens, about 2 hours; reduce heat to medium-low, cover, and simmer for an additional 2 hours. If the sauce seems too liquidy, simmer longer. If you notice the sauce is becoming too thick, add a bit of water. This will depend on the type of tomatoes you are using. The longer you can simmer this, the more flavorful the sauce will be.

Step 8



No special items needed.

5 Reviews


I had some roma tomatoes in my garden that I had to pick and use so decided to make some sauce to freeze. The sauce had a nice flavor but it was watery when I spooned it over the pasta. I will probably look for a thicker sauce recipe next time.


review by:
(12 Sep 2018)


I scaled this back for a half recipe even though I wan only feeding one but thought left overs would be could to freeze for a fast meal or as a filling for a toasty and after eating could be good as breakfast on some toast. Also due to heavy rain I could not get our to the herb garden so had to use dried herbs and as luck would have it just as put them on to cook the rain stopped grrrrr. Now the only issue I had was after the first 30 minutes of simmering there seemed to be very little liquid left so I put the lid on at this stage and well over the next 2 1/2 hours cooking process the lid came off and on but the end result was delicious. Thank you Queen Bea made for Billboard Recipe Tag Game.


review by:
(7 Jul 2016)


Very tasty! I loved this pasta and had it over spaghetti squash, as I am trying to watch my calories. It was loaded with meat and the sauce surely complimented the squash! I will certainly make this again and I might even splurge and have it over pasta next time :) Thank you Bea for another great recipe of yours! Linda


(9 Jan 2015)


This is a very good meat and mooshroom sauce. I let the sauce simmer the day before for at least 2 hours and this makes the taste really delicious. We enjoyed this over home made pasta! Thanks a lot for this delicious dish!


review by:
(3 Nov 2014)


This is simmering right now! The smell is out of this world. I didn't broil the skins off, I just roasted the tomatoes with some garlic and basil, then added. The taste is so fresh and so good! Thanks Bea!


review by:
(21 Aug 2014)

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