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.

Betsy Andrews
Source: EatingWell Magazine, March 2019


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

209.4 calories; protein 15g 30% DV; carbohydrates 8.1g 3% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 4g; fat 13.4g 21% DV; saturated fat 5.3g 26% DV; cholesterol 50.4mg 17% DV; vitamin a iu 1425.4IU 29% DV; vitamin c 24.4mg 41% DV; folate 21.5mcg 5% DV; calcium 77.2mg 8% DV; iron 2.2mg 12% DV; magnesium 34.2mg 12% DV; potassium 566.2mg 16% DV; sodium 449.9mg 18% DV.