Homemade Meat Sauce with Ground Beef and Sausage (Gluten-Free)

This recipe actually started on one of those lazy Sundays when I wanted the flavor of my traditional Sunday sauce but didn’t feel like rolling a single meatball.

I had all the same ingredients – ground beef, Italian sausage, garlic, onions, tomatoes – so I thought, “Why not just cook the meat right into the sauce?” After it simmered for a little while, I took a taste and was blown away. It was rich, hearty, and full of flavor, with perfectly tender meat. This has quickly become one of my all-time favorite sauce recipes. Check out all of my gluten free Italian sauces.

What I love most is that it delivers that long-simmered, classic Italian flavor with a fraction of the effort. Once you make it, I promise it’ll become your go-to gluten-free spaghetti sauce too.

Real quick before we dive into the recipe, I want to clear up something I get asked about a lot. People often confuse classic meat sauce with Ragù alla Bolognese, but they’re actually two different sauces.

Both use ground beef and sausage, but Bolognese also includes pancetta and is simmered with milk, wine, carrots, and celery. It’s a much richer sauce with deeper, layered flavors, while a traditional homemade meat sauce is simpler, just the basics like onion, garlic, meat, and tomatoes.

So before we start, just know that this recipe is for a classic Italian meat sauce, not a Bolognese. If you want to give Bolognese a try, definitely check out my Ragu alla Bolognese recipe, it’s one of my favorites.

Ingredients (and Why They Matter)

• Ground Beef (85/25) – I always use higher-fat ground beef; it gives the sauce a richer, more authentic flavor. You can drain some fat if you prefer, but honestly, I often stir it right in – that’s where all the flavor is.
• Italian Sausage – This is the secret to next-level flavor. Use mild or hot sausage, depending on your spice preference. I like to buy sausage links, remove the casings, and cook the meat myself; it tastes fresher and more seasoned than pre-ground sausage.
• Onion & Garlic – I use white onion because it adds flavor without being overpowering. And garlic? Measure with your heart. I usually toss in at least 4–6 cloves.
• Worcestershire Sauce – My can’t-make-it-without ingredient whenever I’m cooking with ground beef. Whether it’s meatballs, meatloaf, or this homemade meat sauce, Worcestershire sauce is my secret flavor booster. It adds that deep, savory, almost “slow-cooked all day” richness that ties everything together. I always use Lee & Perrins, which is gluten-free (but still double-check the label just to be safe). If I ever run out, gluten-free Tamari is a great backup – it gives a similar umami depth that really enhances the beef. Once you start adding this to your ground beef recipes, you’ll never skip it again.
• Italian Seasoning & Crushed Red Pepper – I swear by my homemade Italian seasoning blend. If you’re using store-bought, choose a high-quality organic mix to avoid sneaky gluten fillers. The red pepper gives the sauce a gentle kick; add more if you like a little heat.
• Canned Tomatoes – I’ve tested this recipe with just about every type of canned tomato you can imagine – crushed, whole, tomato sauce, diced – you name it. After plenty of trial and error, I’ve found that the best flavor and texture come from using a combination of tomato purée and diced tomatoes. The purée gives the sauce that rich, velvety body, while the diced tomatoes add a bit of texture. Of course, the quality of your tomatoes makes a huge difference. The higher the quality, the richer and more authentic your sauce will taste. Whenever possible, I reach for San Marzano or other high-quality organic tomatoes – brands like Cento, Tuttorosso, or Wegmans Organic are my go-tos. If you’ve ever made a tomato sauce that tasted flat or overly acidic, chances are the tomatoes were the culprit. So it’s worth spending a little extra for a good can – it truly transforms your homemade meat sauce from good to great.
• Gluten-Free Pasta  – Serve this sauce over Jovial spaghetti or penne—it’s my go-to gluten-free pasta for both texture and flavor. I did recently discover a new gluten-free brand called Rummo, and I’ll be honest, it’s giving Jovial a run for its money. I especially love their rigatoni, which is incredible with this meat sauce.

Step-by-Step Instructions

Start by heating a swirl of olive oil in a big pot or Dutch oven over medium heat. Once it’s warm, toss in the ground beef and sausage. Let them cook until the meat’s no longer pink, break it up as it cooks so you get those nice little crumbles.

Add the Worcestershire sauce, Italian seasoning, and a pinch of crushed red pepper. Stir everything into the meat and let it cook for about a minute. This helps the seasonings “wake up” and gives the sauce a deeper flavor.

Push the meat off to one side of the pot (no need to take it out) and drizzle in a little more olive oil if the pan looks dry. Add the chopped onion and cook for a couple of minutes until it starts to soften. Then toss in the garlic, give it about a minute, just until your kitchen smells amazing.

Carefully pour in the tomato purée and diced tomatoes. Go slow here, they might splatter a little. Give everything a good stir so the meat and tomatoes are nicely combined.

Bring the sauce to a gentle boil, then turn the heat down low and let it do its thing. Cover the pot loosely (this helps with splatters) and let it simmer for at least 45 minutes, but honestly, the longer the better. If it gets too thick, stir in a splash of water or broth to loosen it up.

 Now’s the best part – taste it! Adjust with a little salt and pepper if you need to, then spoon it over your favorite gluten-free pasta. It’s also perfect for lasagna, stuffed shells, or baked ziti. 

Helpful Tips, Substitutions & Variations

• I recommend letting the sauce simmer for at least 45 minutes, but if you have the time, give it a full hour or even two. The longer it cooks, the richer and deeper the flavor gets.
• Normally, I wouldn’t cover a sauce while it’s simmering, but this one is a little thicker, so it tends to bubble and splatter. I like to keep the lid on, either fully covered or slightly ajar, to help control the mess while still letting the sauce reduce a bit.
• This sauce also tastes even better the next day. I love making it on a Saturday, letting it cool, and then refrigerating it overnight. When you warm it up on Sunday, the flavors have really melded together. You may need to add a splash of broth, water, or even a little pasta water to loosen it up before serving.
• If you prefer a leaner version, you can swap in poultry sausage or lean ground beef, it’ll still be delicious, though you’ll lose a bit of that rich, hearty flavor.
• And yes, you can technically make this with just ground beef, many meat sauce recipes do, but I don’t recommend it. The Italian sausage adds a depth of flavor you just can’t get from beef alone.
• If you like a little heat (like I do!), use hot Italian sausage or add an extra pinch of crushed red pepper for a bolder kick.

Serving Suggestions

• This gluten-free meat sauce truly goes with just about everything. I love it with a big bowl of spaghetti, Jovial is my favorite gluten-free brand because it holds up beautifully and tastes just like the real thing.
• It’s also amazing layered into gluten-free lasagna, stuffed shells, or even a cozy gluten-free baked ziti. Basically, anywhere you’d want a rich, hearty meat sauce, this one works perfectly.
• To round out the meal, serve it with a fresh Caesar salad and some gluten-free garlic bread for the ultimate Italian comfort dinner.