Pioneer Woman meat sauce combines ground beef, sausage, crushed tomatoes, marinara, and tomato paste at around 460 calories per serving. It serves 12 from The Pioneer Woman show and takes 2 hours and 15 minutes, because the sauce simmers in two stages.
What sets this version apart is the triple tomato base: crushed tomatoes, store-bought marinara, and tomato paste all go in. That layered approach builds depth in 90 minutes, because each tomato product brings a different texture and level of sweetness.
Pay close attention to the fond left after browning 5 pounds of meat, since that separates a rich sauce from a flat one. Ree discards the grease but never cleans the pot, because the wine deglazes all that caramelized flavor straight into the tomato base.
Source: The Pioneer Woman show (episode: Make Ahead Marvels), verified from foodnetwork.com
Pioneer Woman Meat Sauce
Course: DinnerCuisine: AmericanDifficulty: Easy12
servings45
minutes1
hour30
minutes460
kcal2
hours15
minutesGround beef and sausage brown first, then simmer in a triple-tomato base with onions, bell peppers, garlic, and white wine. Parsley and Parmesan stir in for the last 30 minutes, and the sauce serves over spaghetti with garlic-cheese bread.
Ingredients
- For the meat:
3 lb ground beef (ground round)
2 lb sausage
- For the base:
3 Tbsp olive oil
2 large yellow onions, diced
2 green bell peppers, seeded and diced
6 cloves garlic, minced
1 cup white wine or stock
- For the tomato sauce:
2 (28-oz) cans crushed tomatoes
1 (24-oz) jar store-bought marinara sauce
1 (15-oz) can crushed tomatoes
1 (6-oz) can tomato paste
- For the seasoning:
2 Tbsp sugar
2 tsp kosher salt
1 tsp ground oregano
1 tsp ground thyme
1/4 tsp crushed red pepper (optional)
4 bay leaves
1/4 cup finely minced fresh parsley (or 3 Tbsp parsley flakes), plus more for serving
- For finishing and serving:
1 whole rind from 1 wedge Parmesan (optional)
1/2 cup grated Parmesan (optional), plus more for serving
2 lb spaghetti, cooked al dente and tossed with olive oil, for serving
Garlic-cheese bread, for serving
Directions
- Brown the meat: Cook the ground beef and sausage in a large pot over medium-high heat until browned all the way through. Remove the meat with a slotted spoon to a bowl, then set aside.
- Drain the grease: Discard the grease from the pot but do not clean it, since that fond on the bottom holds all the flavor.
- Cook the vegetables: Drizzle the olive oil into the hot pot, then add the onions and bell peppers and cook for 1 1/2 minutes.
- Add the garlic: Stir in the garlic and cook for 1 more minute, since it burns quickly at this heat.
- Deglaze with wine: Pour in the wine and let it bubble for about 1 1/2 minutes, so it lifts the fond from the bottom of the pot.
- Build the sauce: Add the crushed tomatoes, marinara sauce, and tomato paste, then stir to combine.
- Season the sauce: Stir in the sugar, salt, oregano, thyme, crushed red pepper, and bay leaves, then return the cooked meat to the pot.
- First simmer: Cover the pot and simmer over low heat for 1 hour, stirring occasionally and adding water or broth if it needs more liquid.
- Add the finishing touches: Stir in the parsley and the Parmesan rind or grated Parmesan, then cover and simmer for 30 more minutes.
- Serve: Discard the bay leaves, then spoon the sauce over oiled spaghetti and top with parsley and grated Parmesan. And serve with garlic-cheese bread on the side.
FAQs
What kind of sausage works best in this meat sauce?
The recipe calls for 2 pounds of sausage without specifying a type, so Italian pork sausage is the standard choice. Sweet Italian keeps the flavor balanced with the sugar and tomatoes, while hot Italian adds heat on top of the crushed red pepper.
Turkey sausage works if you want less fat, though the sauce loses some richness since pork fat melts into the base during the simmer. Chicken sausage is even leaner, but you may need an extra tablespoon of oil since less fat renders into the sauce.
Why does the recipe call for a Parmesan rind?
The rind dissolves slowly during the 90-minute simmer, which adds a salty richness that blends into the tomato base. You can use a half cup of grated Parmesan instead, or both, since Ree says either option works.
If you skip the rind entirely, the sauce still holds up because the tomato paste and long cook time carry the body. Save your rinds in the freezer whenever you finish a wedge, and drop one into any red sauce or soup for that same effect.
Can I halve this recipe or freeze the leftovers?
Ree notes this recipe halves well, which is helpful since the full batch makes enough for 12 servings. Cut every ingredient in half and keep the same cook times, because the simmer works the same way in a smaller pot.
The full batch freezes for up to 3 months in airtight containers, which is why Ree featured it on her Make Ahead Marvels episode. Thaw overnight in the fridge, then reheat over medium-low on the stovetop with a splash of water to loosen it.
What pasta shape works best with this meat sauce?
Spaghetti tossed in olive oil is the serving base here, which keeps the noodles from sticking while guests dish up their own portions. Rigatoni and penne work well too since their tubes trap the chunky sauce inside each bite.
Thick shapes with ridges hold this sauce better than smooth ones, because the texture grips the meat. Pair any shape with garlic-cheese bread on the side, which is what Ree recommends for soaking up the last of the sauce.
How long does this meat sauce keep in the fridge?
It keeps for up to 4 days in the fridge in an airtight container, and the flavor gets better after a night of rest. The tomatoes and spices meld with the meat overnight, so day-two sauce is often richer than the first serving.
Reheat over medium-low on the stovetop and add a splash of water or broth, since the sauce thickens as it cools. If you want more Ree Drummond recipes to batch cook, her beef burgundy also reheats and freezes well.
