Start Reading Mode
0 0
Italian Meat Sauce

Share it on your social network:

Or you can just copy and share this url

Italian Meat Sauce

  • Veg
  • 4 hr 30 mins
  • Serves 20
  • Medium



This Italian meat sauce recipe is paired with penne pasta, but you can use any pasta of your choice.Something to keep in mind is that Italian sausages come in many types of meat, pork, goat, and even chicken; make sure to pick your favorite.  This sauce relies fairly heavily on the sausage you select as it serves as the base of your sauce. Fresh herbs and grated cheese bring out the best in the tomato to blend with the spice of the sausage. 

Health Benefits 

Whole grains are a regular part of a healthy diet. It is effective in helping to keep a healthy weight. Wheat keeps your system right on schedule and running smooth. Since wheat is rich in dietary fibers it is highly recommended by doctors. These fibers improve your overall metabolism as well as aid in the overall digestive process. The insoluble fiber reduces the amount of bile acid secretions in your intestines, which ultimately reduces the risk of gallstones, especially in women. 


Per Serving:

Total Fat: 34.1g                       52 %

Saturated Fat: 15g

Cholesterol: 99mg                    33 %

Sodium: 2165mg                      87 %

Potassium: 1202mg                  34 %

Total Carbohydrates: 88.7g      29 %

Dietary Fiber: 6.5g                   26 %

Protein: 40g                              80 %

(Visited 80 times, 1 visits today)

How to Make Italian Meat Sauce

  1. Cook sausage in a Dutch oven over medium heat until browned.
  2. Stir in parsley and cook for about 2 minutes.
  3. Stir in white wine and cook until the wine has nearly evaporated.
  4. Stir in heavy cream.
  5. Increase heat to high and bring to a boil.
  6. Stir in marinara sauce and water and return to a boil.
  7. Reduce heat to low and simmer sauce for 1 hour.
  8. Fill a large pot with lightly salted water and bring to a boil.
  9. Stir in penne, and return to a boil.
  10. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite.
  11. Drain.
  12. Combine pasta and sauce.
  13. Remove from heat, cover, and let sit for about 2 minutes.
  14. Serve pasta and sauce topped with grated Parmigiano-Reggiano.


Pasta originated in China not Italy.

Italian Lemon Cream Cake
Italian Lemon Cream Cake
Italian Pork Tenderloin
Italian Pork Tenderloin
Italian Lemon Cream Cake
Italian Lemon Cream Cake
Italian Pork Tenderloin
Italian Pork Tenderloin

Add Your Comment