Picture of Daryl Ehrman

Daryl Ehrman

International Nutritionist

Comfort on a Budget | Versatile Ground Meat Sauce

Lately, I’ve been attempting more recipes that include ground meat. It’s something I had to learn to like. The seasonings and ingredients of this meat sauce represents Cecilia’s preferences. Here is our home version of something like a Bolognese. This versatile and budget-friendly ground meat sauce smells marvelous to have simmering on the stovetop on a chilly winter’s night. Using a blend of beef and pork, it’s a comforting aliment that pairs perfectly with polenta, pasta, or as a standalone dish. Easy to make and incredibly adaptable to various preferences, this ground meat sauce will provide warmth and flavor in every bite.

Check out the video recipe on YouTube


1 small onion, diced

1 stalk of celery, diced

1 carrot, diced

1 tomato, quartered

1 small green bell pepper, diced

4 cloves of garlic, minced

0.5 kg minced meat* (beef, pork, or a blend)

2 tsp paprika

1 tsp oregano

2 bay leaves

1 tbsp tomato paste

120 mL milk or wine

120 mL water or broth

Salt and black pepper to taste

Olive oil for cooking


Saute Veggies: In a skillet or pot on medium heat, sauté onion, celery, carrot, tomato, green bell pepper, and garlic in olive oil with a pinch of salt until translucent.

Add Spices: Then, add paprika, oregano, bay leaves, salt, black pepper, and tomato paste. Cook for 30 seconds to 1 minute until fragrant.

Incorporate Meat: Next, add minced meat to brown and, season with salt and pepper

Introduce Liquids: Pour in milk (or wine) and water (or broth). Bring to a simmer, cover with a slightly ajar lid, and cook for about 20 minutes until thickened and well-cooked.

Serve: Enjoy this meat sauce recipe over pasta, as part of lasagna, with polenta, garlic bread, beans, stuffed in vegetables and baked. Honestly, it is awesome simply in a bowl topped with shredded cheese and chopped raw onion.

Recipe Tips/Notes

*Experiment with whatever meats you prefer like beef, lamb, turkey, or chicken for different flavors. The spices can also be interchanged for a completely different take on the sauce.

Serving suggestions: over pasta, as part of lasagna, with polenta, garlic bread, beans, stuffed in veggies and baked, or as a standalone dish topped with cheese and raw onion.

This makes fantastic leftovers and also freezes beautifully. Allow to cool fully in the refrigerator and then portion and freeze for up to 6 months.