Andy’s Meat Sauce

The wonderful array of ingredients in Andy’s Meat Sauce including 3 kinds of meat, lots of fresh and dried herbs and red wine makes this sauce stand out and stand up to meatballs, lasagna or a simple plate of pasta. Andy’s unique technique of blending the sauce base before cooking the sauce saves time and makes the whole process a bit easier. Sauce always tastes better the second day so if you have time, make it ahead.

Serves 10-12


  • 1/4 cup olive oil
  • 2 28-oz cans crushed tomatoes
  • 1 can tomato paste
  • 1 lb ground beef
  • 1 lb ground veal
  • 1 lb of ground buffalo (or another pound ground beef or veal)
  • 2 large onions, quartered
  • 4 shallots, rough chopped
  • 8 cloves garlic, 6 chopped (reserve 2 of the garlic cloves for sauce)
  • 1 can anchovies
  • 1/2 cup fresh basil
  • 1/2 cup fresh oregano
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 cup red wine
  • 1 tsp salt
  • 1/2 tsp pepper


  1. In a blender, puree crushed tomatoes, tomato paste, two cloves of garlic, fresh oregano, fresh basil and anchovies.
  2. Heat olive oil in large heavy-bottomed pot or dutch oven on medium-low heat. Add onions and shallots and sauté until they are translucent.
  3. Add chopped garlic (6 cloves) and sauté for an additional 1 minute. Stir constantly so you don’t burn the garlic.
  4. Add the ground veal, beef and buffalo, salt and pepper and stir frequently until cooked through (5-8 minutes).
  5. Add 1/4 bottle of red wine. Bring to a boil and then simmer 10 minutes.
  6. Add dried basil and dried oregano to pot.
  7. Add the blended tomato sauce to the pot and let simmer for 1 hour, stirring frequently.
  8. Adjust salt and pepper seasoning as needed.
  9. Serve with our Classic Meatballs, Classic Lasagna or over pasta.


Tip:  You can make the sauce ahead and freeze it.

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