Meat Sauce for Spaghetti Recipe

Meat Sauce for Spaghetti RecipePhoto by: Taste of Home Meat Sauce for Spaghetti Recipe Rating 5

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Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead.

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Meat Sauce for Spaghetti Recipe
  • Prep: 30 min. Cook: 8 hours
  • Yield: 9 Servings
    •
30 480 510

Ingredients

  • 1 pound ground beef
    XKick-up the flavor

    With Johnsonville Italian Sausage.

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  • 1 pound bulk Italian sausage
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 cup finely chopped carrots
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon Italian seasoning
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked spaghetti

Directions

  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain.
  • Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti. Yield: 9 servings.

Originally published as Meat Sauce for Spaghetti in Country Woman January/February 2006, p45

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Reviews for Meat Sauce for Spaghetti (9)

Meat Sauce for Spaghetti Recipe

Meat Sauce for Spaghetti

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Reviewed on Jun. 12, 2011 by senzascusa

This was absolutely delish. When I put it all in the pot i was nervous cuz at that point it tasted like nothing special. I was shocked when I bit into it hours later. REALLY incredible recipe and I've made hundreds. Love it. All I did different was half the sausage meat (so fattening) and I cooked the onions and celery (I used celery instead of pepper) before the meat and then added meat. Then threw it all in the pot as directed. YUM!


Reviewed on Mar. 27, 2011 by dpinkham4

I've made this several times now, when I am in a hurry I leave out the ground beef and sausage and add frozen meatballs and it gets great reviews.


Reviewed on Jan. 28, 2011 by agnes24

I thought this was a great recipe and I will make it again but I froze half and hated it when thawed. So I recommend it to be used fresh or next day, not frozen and thawed.


Reviewed on Aug. 09, 2010 by badkitty

This is delicious! My family loved this sauce. I added the celery, like another reviewer suggested. I replaced 1/2 cup of the water with Burgundy wine, increased the garlic cloves to 4, and added 2 bay leaves and fresh minced parsley. I served it over spaghetti with fresh grated Parmesan cheese. Yum! Thanks for sharing this recipe! My husband already said I can make it again! :)


Reviewed on Apr. 08, 2010 by tmt22376

This is very similiar to the recipe I remeber as a kid. Once I made it I got fantastic reviews from family & friends including the more "picky" eaters. The only thing different is I also add a cup of celery. This has become a real family favorite and I double it to make several meals throughout the month. I store in gallon baggies because it takes up less room in the freezer than platic containers!


Reviewed on Jul. 23, 2009 by Springscook

It was good and I am Italian. It was delicious the 2nd night.


Reviewed on Jun. 10, 2009 by asfike

If you spray your plastic containers with Pam os another spray oil, they will not stain with tomatoe products.


Reviewed on Feb. 02, 2009 by BETTY819

How do you store your sauce in the freezer; in freezer containers or ziploc freezer bags? How does one get the tomato stain from plastic freezer containers? Maybe ziploc freezer bags is the answer?


Reviewed on Aug. 07, 2008 by cookiemom22

Sounds delicous.

 
 
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