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Meat Sauce for Pasta Recipe
Meat Sauce for Pasta Recipe photo by Taste of Home

Meat Sauce for Pasta Recipe

Read Reviews (3)
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"I freeze a batch of this chunky sauce when I know I'll be entertaining weekend guests," says Alberta McKay of Bartlesville, Oklahoma. "It easily defrosts and reheats for a hearty meal in no time."
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 14 servings

Ingredients

  • 2 pounds Johnsonville® Mild Ground Italian Sausage or ground beef
  • 1 large onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1/2 cup minced fresh parsley
  • 2 teaspoons garlic salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each dried basil, chili powder and pepper
  • 2 bay leaves
  • Hot cooked pasta

Nutritional Facts

1 serving (3/4 cup) equals 128 calories, 9 g fat (3 g saturated fat), 26 mg cholesterol, 773 mg sodium, 5 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
  2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions.
  3. To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta. Yield: About 14 servings.
Originally published as Meat Sauce for Pasta in Quick Cooking September/October 2002, p20

Nutritional Facts

1 serving (3/4 cup) equals 128 calories, 9 g fat (3 g saturated fat), 26 mg cholesterol, 773 mg sodium, 5 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Meat Sauce for Pasta(3)

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MY REVIEW
Reviewed Mar. 31, 2009

I love this recipe for my large family. It is convenient and extremely versatile.

MY REVIEW
Reviewed Mar. 9, 2009

I will definately make tis, this week_end and freeze some of it.Can't wait to eat some over pasta. Sounds delious.

MY REVIEW
Reviewed Jun. 16, 2008

fantastic we love it

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