Meat Sauce with Ground Beef
Camila Alves' recipe for a 5-ingredient ground beef skillet dinner
Samantha Okazaki / TODAY
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  • Ground beef

    • 4 pounds of 80/20 ground beef
    • Olive oil
    • 2 garlic cloves, chopped
    • ½ cup onion, diced
    • 2 plum tomatoes, chopped
  • For meat sauce

    • 2 garlic cloves, chopped
    • Handful of white onion
    • 2 tablespoons olive oil
    • 2 24 oz- jars of your favorite tomato sauce
    • ½ cup carrots, thinly chopped
    • ½ cup of corn
    • Spanish green olives, sliced in half
    • 4 basil leaves
    • Drizzle of honey
    • 1/3 of ground beef recipe (see above)


For ground beef:

  1. Heat a large skillet over medium heat. Add a drizzle of olive oil, chopped garlic and 2 large pinches of salt.
  2. Add the onions and cook down until translucent, then add tomatoes.
  3. Increase heat to high and add the ground beef. If the meat becomes lumpy while cooking, grab a whisk and smash it to break it apart. Add black pepper and salt to taste. Season the meat well.
  4. Cook until the liquid is almost evaporated and meat is cooked through. You don't want to have the meat get too dry. 

For meat sauce:

  1. In a skillet, add 2 tablespoons of olive oil and let it heat up.
  2. Add the chopped garlic cloves and let it cook for a minute.
  3. Add two pinches of salt and then add the chopped onions. Let the onions cook a little bit, about 5 minutes, stirring frequently.
  4. Add 1/3 of the meat to the skillet, combine, and let it cook down for one minute and then add your favorite jarred sauce. I used a tomato basil sauce. Depending how meaty you like your sauce, adjust the amount of jar sauce you add to the skillet.
  5. Cook over medium-high heat until sauce comes to a boil, and then reduce to a medium-low heat. Add salt and pepper to taste.
  6. Add carrots, corn, green olives, basil leaves, and a drizzle of honey. If needed, add more salt and pepper to taste. 

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Camila Alves makes her skillet ground beef

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