Three-Meat Sauce
"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."
SERVINGS
|
12-18
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
150 min.
|
TOTAL
|
160 min.
|
INGREDIENTS
- 1 boneless chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
- 1 pork shoulder roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes
- 1 pound 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.