Printable | Taste of Home

Three-Meat Spaghetti Sauce

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

Printed from tasteofhome.com Oct 10, 2008

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Three-Meat Spaghetti Sauce cont.

1 teaspoon dried parsley flakes
Hot cooked spaghetti

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. To use frozen
spaghetti sauce: Thaw in the refrigerator overnight. Place in a
saucepan; heat through. Serve over spaghetti.

Yield: 11-1/2 cups.