Italian Meat Sauce Recipe
Italian Meat Sauce Recipe photo by Taste of Home

Italian Meat Sauce Recipe

Read Reviews
5 2 3
Publisher Photo
This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen.
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES:9 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 9 servings


  • 1 pound ground beef
  • 1 pound Italian sausage links, cut into 3/4-inch slices
  • 1 large onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup sliced pimiento-stuffed olives, optional
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon celery salt
  • 1 bay leaf
  • Hot cooked spaghetti

Nutritional Facts

1 serving (1 cup) equals 234 calories, 13 g fat (4 g saturated fat), 45 mg cholesterol, 851 mg sodium, 14 g carbohydrate, 3 g fiber, 16 g protein.


  1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
  2. Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months. Yield: 9 servings.
Originally published as Two-Meat Spaghetti Sauce in Taste of Home April/May 2005, p47

Reviews for Italian Meat Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 11, 2013

"This is the ONLY sauce I make now and they are right when they say it tastes just as great after being frozen. No more Jar Sauce for me. This is a winner"

Reviewed Apr. 25, 2012

"This is an excellent sauce. I made the recipe as is except I eliminated the mushrooms."

Loading Image