In this recipe, we start by cooking a flavorful sofrito (a mix of onion, carrot, and celery) to build the foundation of the sauce. Then, we carefully season and mix the meat before browning it separately for the best texture. A splash of wine, slow-simmered tomatoes, and a touch of cream bring everything together for a perfectly balanced sauce.
What makes this recipe even better? It’s freezer-friendly and tastes even better the next day—making it perfect for meal prep! Keep a batch on hand for easy, homemade comfort food whenever you need it.
Let’s get cooking!
Ingredients
- 1 Medium Onion, minced
- 2 stalk of Celery, minced
- 2 Garlic, minced
- 100% Grass-fed Ground Beef
- 1/4c Sake (Wine)
- 100g Tomato paste
- 2 Bay leaves
- A pinch of Redmond Real Salt
- 1/2 tbsp Cinnamon (Optional)
Instructions
- Make the Sofrito – Heat beef tallow in a large pan over low-medium heat. Add the minced onion, carrot, and celery. Cook for about 10-45 minutes (depending on how much time you have on hand), stirring occasionally, until softened and fragrant. Slow cooking is key here. The longer you take to make sofrito will result in a more flavorful sauce. Add the garlic and cook for another minute.
- Prepare the Meat – In a mixing bowl, combine the ground beef (and pork, if using) with a generous pinch of salt and black pepper. Mix well with your hands until the meat becomes sticky and holds together slightly. This helps improve the texture and depth of flavor.
- Brown the Meat – In a separate pan, heat a tbsp of beef tallow over medium-high heat. Add the prepared meat in chunks and cook until browned. No need to worry about breaking it up yet. Chunky cripsy bits of meat is good. You can drain the excess fat here if you prefer.
- Combine & Deglaze – Add the browned meat to the sofrito mixture. Pour in 1/4c sake and let it simmer for 2-3 minutes, scraping up any bits from the bottom of the pan. Then add it to he sofrito & meat mixture.
- Simmer the Sauce – Stir in tomato paste, bay leaves, and cinnamon (if using). Reduce heat to low and let it simmer gently for at least 45 minutes to 1 hour (the longer, the more depth in flavor), stirring occasionally.
- Let cool (optional) – FLavor will sink in as it cools off. I like to cook the sauce, let it cool, then let it sleep in the fridge over night when I can. If you need to serve right away, at least let it come to room temperature, then serve!
- Serve & Enjoy – Remove the bay leaf and taste for seasoning. Serve over pasta, mashed potatoes, or even rice! Garnish with grate Parmesan.
Notes:
- Low & slow is key! The longer you simmer, the deeper the flavor. If you prefer simpler and fresher feel of tomato sauce, keep the simmering to less amount of time.
- Make it ahead – This sauce tastes even better the next day, so feel free to make it in advance for an easy, flavorful meal. Flavor develops even further as the sauce cools off.
Storage:
Let the sauce cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat on the stove over low heat.
Freezer: For longer storage, portion the cooled sauce into freezer-safe containers or zip-top bags. Store for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
