Three-Meat Sauce Recipe

Three-Meat Sauce Recipe photo by Taste of Home

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"This authentic Italian spaghetti sauce recipe is a longtime family favorite," relates Lillian Di Senso of Lake Havasu City, Arizona. "Very hearty with lots of meat and a zippy flavor, it's wonderful over a plateful of your favorite pasta."

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Three-Meat Sauce Recipe

Prep: 10 min. Cook: 2-1/2 hours

Yield: 12-18 Servings

10 150 160

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes
1 pound Johnsonville® Mild Italian Sausage links, cut into 1-inch slices
3 tablespoons olive oil
3 large onions, chopped
5 cans (15 ounces each) tomato sauce
3 cans (6 ounces each) tomato paste
1 cup water
1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes
1/2 cup minced fresh oregano or 3 tablespoons dried oregano
5 teaspoons salt
2 teaspoon pepper

Directions

In a large Dutch oven or soup kettle, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender.
For 4-6 people, serve 4 cups of the meat sauce over 1 pound of cooked and drained spaghetti. Refrigerate or freeze remaining sauce (may be frozen up to 3 months). Yield: 18 cups.

Leftover: Quick Calzones

Nutritional Facts 1 serving (1 cup) equals 320 calories, 18 g fat (6 g saturated fat), 108 mg cholesterol, 969 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Three-Meat Sauce in Quick Cooking March/April 1998, p16