This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep--it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future. Source: EatingWell Magazine, March 2019

Betsy Andrews


Ingredient Checklist


Instructions Checklist
  • Combine mushrooms and water in a medium heatproof bowl. Set aside.

  • Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add beef and veal; cook, breaking up the meat, until no longer pink, 5 to 7 minutes. Add celery, carrot, onion, garlic and parsley; cook, stirring often, until the vegetables are soft, about 10 minutes more.

  • Strain the mushrooms, reserving the soaking liquid. Mince them and add to the pot along with the soaking liquid. Add tomatoes and their juices. Bring to a boil. Reduce heat to maintain a simmer, partially cover and cook, stirring occasionally, until thickened, 2 to 2 1/2 hours.

  • Remove the sauce from the heat and stir in butter and salt.


To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

209 calories; 13.4 g total fat; 5.3 g saturated fat; 50 mg cholesterol; 450 mg sodium. 566 mg potassium; 8.1 g carbohydrates; 3 g fiber; 4 g sugar; 15 g protein; 1425 IU vitamin a iu; 24 mg vitamin c; 22 mcg folate; 77 mg calcium; 2 mg iron; 34 mg magnesium;