How to Thicken Meat Sauce

Purchase flour or cornstarch. You can find these ingredients at any grocery store. Flour or cornstarch can thicken any type of sauce, and meat sauce is no exception. As long as you avoid clumping, this is the quickest way to thicken your meat sauce.

Mix cornstarch or flour with a small amount of water. Use slightly more water than the powder. There’s no exact measurement, as it depends on the amount of meat sauce you have. This isn’t a science experiment, so eyeball it, but a general rule is to mix about 2 tablespoons of cornstarch per cup of meat sauce. Always prepare the mixture in a separate bowl. Stir thoroughly until the powder is fully dissolved.

Gradually pour the water and flour or cornstarch mixture into the meat sauce. Don’t add it all at once—pour slowly. Add a little at a time, stir, and then add more. Continue this process until the entire mixture is incorporated into the sauce. Stir well again to break up any lumps that might remain.

Remove the mixture from the heat once the sauce thickens. The sauce is ready when it reaches a creamy consistency. You can also taste it with a spoon to check if it’s reached your desired thickness. It’s all about personal preference, just avoid burning it. Now, your meat sauce is ready to serve!

Choose a fat that complements the meat sauce. A roux is a thick mixture made from flour and fat. This method takes longer than using a water and flour mixture, but it has the advantage of being less prone to clumping. Typically, you can use fats like butter, leftover pan drippings, or a suitable oil like olive oil. The ratio for a roux is half fat, half flour, though a bit more flour is fine.

Melt butter or fat in a heavy, sturdy pot. Use a pot that stays steady on the stove while stirring the sauce. Keep the heat at medium and lower it if you notice the butter starting to burn. Adjust the heat based on your stove type.

Add an equal amount of sifted flour to the melted butter or fat in the pot. Use a wooden spoon to mix thoroughly and stir continuously. Keep stirring to prevent lumps. When the mixture starts to bubble slightly, it’s time to add the meat sauce. Stir for about 5 minutes until the mixture bubbles.

Stir the meat sauce into the mixture. Ensure you stir evenly so the mixture blends completely into the sauce, avoiding any odd flavors. Keep stirring until the sauce thickens—this means the mixture is fully incorporated. If the sauce isn’t thick enough, you can always add more roux following the same process.

Use 2 teaspoons of arrowroot powder for every tablespoon of flour or cornstarch in the meat sauce recipe. Arrowroot powder is a starch extracted from a tropical root. It’s smooth and ideal for thickening meat sauce quickly. Mix the arrowroot powder with a bit of cold water to form a paste before adding it to the hot meat sauce.

Add arrowroot powder to the meat sauce and stir continuously while bringing it to a boil. One advantage of arrowroot powder is that it maintains clarity, making it ideal for lighter-colored meat sauces. You don’t need to stir vigorously—just keep the arrowroot moving as the sauce heats up.

Remove the meat sauce from the heat as soon as it reaches a boil. Overheating can have the opposite effect—arrowroot will lose its thickening power. Take the pot off the heat the moment you see bubbles forming. Don’t just turn off the heat and leave the pot on the stove—it will continue to cook!

Let the meat sauce cool before serving. Hopefully, it has reached your desired thickness. Allow it to sit for 10–15 minutes before serving so it reaches a moderate temperature. After all, you want to fully enjoy the flavor of the sauce, right?