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Italian Pasta Sauce

 Italian Pasta Sauce
As a special part of their wedding buffet, my daughter Kris' husband, Jim Oliva, fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy 80 years ago.
20 ServingsPrep: 15 min. Bake: 2-1/2 hours


  • 4 pounds ground beef
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 cans (28 ounces each) crushed tomatoes in puree
  • 3 cans (6 ounces each) tomato paste
  • 3 cups chicken or beef broth
  • 1 pound fresh mushrooms, sliced
  • 3/4 cup minced fresh parsley
  • 1 tablespoon sugar
  • 2 to 3 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice, optional
  • Hot cooked pasta


  • In a Dutch oven or soup kettle, cook beef in two batches over medium
  • heat until no longer pink; drain and set aside. Cook sausage over
  • medium heat until no longer pink; drain and set aside. In the same
  • pan, saute onion, celery and garlic in oil until vegetables are
  • tender. Return the beef and sausage to the pan. Add the remaining
  • ingredients and bring to a boil. Reduce heat; cover and simmer for
  • 2-3 hours or until desired thickness is reached, stirring

2 of 2

Italian Pasta Sauce (continued)

Directions (continued)

  • occasionally. Serve over pasta. Yield: 20 servings.
Nutritional Facts: 1 serving (1 cup) equals 226 calories, 13 g fat (5 g saturated fat), 53 mg cholesterol, 603 mg sodium, 8 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.