Italian Meat Sauce Recipe

Italian Meat Sauce Recipe photo by Taste of Home

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This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen.

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Italian Meat Sauce Recipe

Prep: 20 min. Cook: 45 min.

Yield: 9 Servings

20 45 65

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 pound Italian sausage links, cut into 3/4-inch slices
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
3/4 cup water
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup sliced pimiento-stuffed olives, optional
2 teaspoons Italian seasoning
1-1/2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon celery salt
1 bay leaf
Hot cooked spaghetti

Directions

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months. Yield: 9 servings.

Nutritional Facts 1 serving (1 cup) equals 234 calories, 13 g fat (4 g saturated fat), 45 mg cholesterol, 851 mg sodium, 14 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Two-Meat Spaghetti Sauce in Taste of Home April/May 2005, p47