This 4-Ingredient Meat Sauce is Truly Magic and Incredibly Versatile

As much as I want to hold onto summer, fall is coming, and with it comes the return to routine. For many, that means back to school, and for almost everyone, back to regular schedules. After a few months of traveling, eating out, and avoiding my stove, I'm slowly getting back into the groove of cooking dinners at home.

But it’s still hot, I’m feeling lazy, and I definitely don’t want to do a lot of dishes (a constant struggle). So when I find a recipe with fewer than five ingredients that promises to save time and cut down on cleanup, I’m all ears. Throw the word 'magic' into the title, and I’m sold.

I first came across this 'Magic Meat Sauce' on TikTok, posted by Melissa Ben-Ishay, the founder of Baked by Melissa and the mastermind behind some of the most viral recipes in recent years. While her salads are usually what steal the spotlight, she dubbed this dish a 'four-ingredient magic meat sauce that’s amazing.' When another foodie friend shared it online calling it 'ridiculously good,' I knew I had to try it. And let me tell you, it did not disappoint.

I Tried the Viral 4-Ingredient Magic Meat Sauce

The four key ingredients are simple: ground beef, onion, garlic, and broth. Melissa used bone broth in the video, but I opted for beef broth. You could really use any broth or even just water if you adjust the seasoning. This list doesn’t count the basics like salt, pepper, and olive oil, which are considered freebies.

Start by heating a couple tablespoons of olive oil in a pot with a lid (I used a Dutch oven). Add the ground beef and brown it, breaking it up into small pieces—just like you would for any meat sauce or taco filling. Now we’re ready for the 'magic.'

In a blender (not a food processor), blend a whole onion and several garlic cloves with your choice of broth or water. You want enough liquid so it blends smoothly, not just chops the ingredients into pieces. I was pretty skeptical about this step at first.

As a food science enthusiast, I know that chopping an onion breaks down its cell walls, releasing compounds that make you tear up. The finer you chop, the more intense the flavor. So, I thought blending the onion and garlic would make the mixture too bitter or overpowering. I was completely wrong.

The blended mixture was certainly pungent—don’t stick your face in it! But once it was combined with the meat, it caramelized quickly and created a thick, uniform texture within the first 10 minutes of simmering. The blending process seemed to break down the onion and garlic in a way that allowed them to act as a thickening agent, similar to a slurry used in sauces or stews.

The flavor is astonishingly deep. After just 30 minutes of simmering, it tasted as though it had been slow-cooked for hours. While Melissa mentions in the video that you can simmer it for several hours, the recipe suggests 30 minutes is enough, and I completely agree. After tasting it at the half-hour mark, I couldn’t stop going back for more, even if I burned my tongue a few times (totally worth it!).

The flavor was excellent, though a bit mild. Without any added spices (Melissa used a bit of paprika for color), the sauce serves as a blank canvas. This actually works in its favor, as it makes the sauce incredibly adaptable. It would pair just as perfectly with pasta or a hot dog as it would with tacos, burritos, or enchiladas. We chose to add chili powder and wrapped it in burritos for dinner, and the result was absolutely delicious.

Hot tip: The worst part of this recipe is cleaning the blender afterward, but I’ve got a clever hack. Fill your blender halfway with hot water, add a squirt of dish soap, cover it, and blend! Rinse with hot water, and your blender will be as good as new.

I was really impressed by this technique and plan to add it to my weekly meal prep for the fall and winter. I might even double the recipe to make a big batch and use it in various dishes throughout the week. You can find the full recipe on Baked by Melissa's website.