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Three-Meat Spaghetti Sauce Recipe

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“I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza,” writes Ellen Stringer of Fairmont, West Virginia. “I adapted the original recipe until I came up with the perfect sauce. I've received many compliments from friends and family. I simmer it in a large electric roaster instead of on the stovetop,” she says.

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Three-Meat Spaghetti Sauce Recipe

Prep: 10 min. Cook: 55 min. + freezing

Yield: 23 Servings

10 55 65

Ingredients

1 pound ground beef
1 pound bulk Johnsonville® Ground Sausage
1 cup chopped onion
1 can (28 ounces) crushed tomatoes
3 cups water
2 cans (6 ounces each) tomato paste
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 cup chopped pepperoni
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning
1 tablespoon sugar
2 teaspoons garlic salt
1 teaspoon dried parsley flakes
1 teaspoon pepper
Hot cooked spaghetti and additional Parmesan cheese

Directions

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Serve desired amount with spaghetti and sprinkle with additional cheese. Cool remaining sauce. Freeze in serving-size portions in freezer containers. May be frozen for up to 3 months.
To use frozen spaghetti sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over spaghetti and sprinkle with Parmesan cheese. Yield: 11-1/2 cups.

Nutritional Facts 1/2 cup (calculated without spaghetti and additional cheese) equals 121 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 467 mg sodium, 6 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Three-Meat Spaghetti Sauce in Quick Cooking September/October 2005, p48

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