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Italian Meat Sauce

 Italian Meat Sauce
This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen.
9 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

  • 1 pound ground beef
  • 1 pound Johnsonville® Mild Italian Sausage Links 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

Directions

  • 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

2 of 2

Italian Meat Sauce (continued)

Directions (continued)

  • or until sauce reaches desired thickness.
  • Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for
  • up to 2 months. Yield: 9 servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.