Whats your secret to a good meatsauce?

If you're going for a long-cooked, slightly reduced sauce, browning a little tomato paste along w/the onions/garlic will def give it a flavor boost. I like to do that, then add some chopped mushrooms for extra umami.

For a lighter, quick-cooked sauce, the key is not to add too damn many flavors. Stick to onion cooked until soft in butter, a little sea salt, and maybe a little basil added at the end. This kind should taste like fresh tomatoes, only better.

I like to slow cook mine over several hours.

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browning a little tomato paste along w/the onions/garlic will def give it a flavor boost. I like to do that, then add some chopped mushrooms for extra umami.

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I now remember watching my mother do that when I was younger. How many and what kind of mushrooms do you add?

I use whatever mushrooms are on hand...generally the little brown portobellas or white button mushrooms. Rehydrated dried porcinis are good, too.

RE: fresh tomatoes, I actually prefer canned tomatoes for a long-cooked sauce. They're already peeled (a big plus), the varieties used for canning are meatier/fleshier than the usual varieties grown for eating raw, and the color is a bit brighter than a home-cooked sauce made from fresh tomatoes.

Have you ever made an uncooked fresh tomato sauce? Perhaps the best possible way to use fresh tomatoes (other than a BLT): LINK It is pretty much just chopped raw tomatoes, a little garlic, some basil, and finely grated pecorino tossed together...let that stand for a while (an hour or more), then mix w/hot cooked pasta (short shapes).

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RE: fresh tomatoes, I actually prefer canned tomatoes for a long-cooked sauce.

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I agree with you. I like the taste of fresh tomatoes, but in a quick sauce with minimal ingredients. I don't know if I've ever added meat to a fresh tomato sauce other than to a roasted tomato sauce made with fresh tomatoes, on rare occasions. That's altogether a different flavor, though.

To the OP:

I use the recipe below quite often, though I don't follow it exactly in measurements, etc... It's really outstanding. Has more of an "authentic" taste for lack of a better term and since I'm far from an expert on red gravies/meat sauces. I don't use a lamb shank. I used the pork necks initially, but they broke up and digging out little bones was a pain. Didn't feel like putting them in cheesecloth, so I started using pork ribs which imparted a great flavor. It takes time for this, but it's fun to make. I can't recall what else I do a little differently, but it makes a fine tasting sauce.

LINK

I use the fattiest meat I can find. Then brown it and drain thoroughly. I agree with GG on adding some italian suasage, but don't go overboard.

If you cook for a long time, simmer on very low. Overcooked tomato sauce isn't good.

Use some quality beef stock for more depth.

And, lastly, add a touch of milk or cream to give it a cool orange color and a bit of creaminess (I don't do this always, just some times.)

infused olive oil

Bolognese sauce shouldn't have more than a few tomatoes if any. No matter how many you use, the sauce will taste like meat, not tomatoes. If you want your sauce to taste like the red spaghetti sauce you get in restaurants, make a good red sauce and do meatballs. If you choose to do bolognese, the anchovies idea is right on. Use fish sauce if you prefer. Lots of good info on SeriousEats.

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Why are you talking about tomatoes in a meat sauce? Seriously, I make an incredible bolognese sauce that feeds 12 and it only has 3 tomatoes in it. I learned the recipe in Gaiole in Chianti, Italy.

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this is why I ask, trying to learn.

Lots of good information board

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Whats your secret to a good meatsauce?

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Brown veal stock...