Three-Meat Spaghetti Sauce
Quick Cooking
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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.
SERVINGS: 23
CATEGORY: Main Dish
METHOD:
TIME: Prep: 10 min. Cook: 55 min. + freezing
Ingredients:
- 1 pound ground beef
- 1 pound bulk Italian 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 pepper
- 1 teaspoon dried parsley flakes
- Hot cooked spaghetti
Directions:
In a soup kettle or Dutch oven, cook beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool. Freeze in serving-size portions. Yield: 11-1/2 cups. To use frozen spaghetti sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over spaghetti.