Two-Meat Spaghetti Sauce Recipe

Two-Meat Spaghetti Sauce Recipe photo by Taste of Home

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“I can put this hearty dish together, make a salad and have supper on the table in 30 minutes flat. It's one of my favorite hurry-up meals-whether making it from scratch or taking the sauce out of the freezer.” Shirley Klinner - Medford, Wisconsin

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Two-Meat Spaghetti Sauce Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

5 25 30

Ingredients

10 ounces uncooked spaghetti
1/2 pound ground beef
2 packages (3 ounces each) sliced pepperoni
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon chili powder
3/4 to 1 teaspoon sugar
1/2 teaspoon garlic powder

Directions

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook beef and pepperoni over medium heat until beef is no longer pink; drain. Stir in the water, tomato sauce, tomato paste, mushrooms, onion, parsley, oregano, chili powder, sugar and garlic powder.
Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Serve with spaghetti. Yield: 5 servings.

Nutritional Facts 1 cup spaghetti with 3/4 cup sauce equals 358 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 358 mg sodium, 59 g carbohydrate, 5 g fiber, 18 g protein.

Originally published as Two-Meat Spaghetti Sauce in Simple & Delicious November/December 2008, p25

Perfectly Cooked Spaghetti

To prevent spaghetti from sticking together when cooking, be sure to use a large kettle or Dutch oven and 3 quarts of water for every 8 ounces of pasta you plan to cook. Then add 1 tablespoon olive or vegetable oil to the water. (This will also help prevent it from boiling over.) Be sure the water has come to a full rolling boil before stirring in the pasta. Then stir several times while the pasta is cooking to separate strands.