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Meaty Spaghetti Sauce Recipe

Meaty Spaghetti Sauce Recipe photo by Taste of Home

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"My family always enjoyed my homemade spaghetti sauce, but it's so time-consuming to make on the stovetop," remarks Arlene Sommers of Redmond, Washington. "My busy grown daughter adapted my recipe to take advantage of her slow cooker. The flavorful sauce still receives compliments."

This recipe is:

Diabetic Friendly

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Meaty Spaghetti Sauce Recipe

Prep: 15 min. Cook: 8 hours

Yield: 12 Servings

15 480 495

Ingredients

1 pound lean ground beef (90% lean)
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti

Directions

In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings.
Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Yield: 12 servings.

Nutritional Analysis: One serving (prepared with lean ground beef and Italian turkey sausage; calculated without spaghetti) equals 231 calories, 8 g fat (3 g saturated fat), 45 mg cholesterol, 1188 mg sodium, 22 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 meat, 1 vegetable.

Originally published as Meaty Spaghetti Sauce in Quick Cooking January/February 2001, p42

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Meaty Spaghetti Sauce

Meaty Spaghetti Sauce

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Reviewed on Nov. 22, 2012 by cpaulago

This is my new spaghetti sauce recipe. Loved it! I made it yesterday using all ground beef and no italian sausage. I tasted it but wasn't able to serve it until today. It was much better after the flavors had a chance to mingle overnight. I'll always make it a day ahead now.

Reviewed on Jan. 09, 2012 by colky08

my family's favorite spaghetti sauce

Reviewed on Dec. 17, 2011 by Trisho1

We LOVE this. Very hearty. Freezes well, if you need to divide it because it make so much.

Reviewed on Dec. 03, 2011 by MelissaV81

This was fabulous! Tons of flavor and just enough sweetnes. Had enough to feed a family of 5 and still have enough left to freeze for another meal.

Reviewed on Jan. 11, 2011 by lwilson29

This is the best spaghetti recipe EVER. It's fool proof, as you can tell from others who have tweaked the recipe here and there. I skip the sugar altogether. Another great add is 1 tablespoon of Chef Paul's Pizza and Pasta magic. Makes it SPICY!

Reviewed on Aug. 27, 2010 by momee4

I LOVE THIS RECIPE!!! The flavor is fantastic! Try adding mushrooms and zucchini, it's chunky but yummy. Family and Guest Favorite!

Reviewed on Apr. 08, 2010 by ebullock002

This is excellent! It is the only spaghetti sauce that I make and I love the fact that you can put it in the crock pot and leave it. It freezes well also. I have added mushrooms to it sometimes, but other than that, I make it as suggested. Like another reviewer noted, I only put about 2-3 Tbl. of sugar (estimate due to not measuring).

Reviewed on Jan. 31, 2010 by lorettalib

I followed the recipe as published for the most part, except I added fresh sliced mushrooms, and I saute the mushrooms, green pepper, onion and garlic then combined briefly with the cooked meats before placing into crockpot. The only other change I will make when I make it again is I'll reduce the sugar by half. For my Italian husband it was too sweet. Bottom line it was good with some adjustments.

Reviewed on Aug. 27, 2009 by oklahomacountrygirl

My husband loves this sauce. I was told never to buy jar sauce again. I think will try this for my lasanga recipe. My kids love also. Thanks.

Reviewed on Jul. 29, 2009 by d.sydlewski

This is the "bomb" spaghetti sauce recipe. I'll never use another spaghetti recipe as long as I live.I make a few alteratons. I delete the Italian sausage and add a touch of red wine. Love it!

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