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Meat Sauce for Pasta

 Meat Sauce for Pasta
"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."
14 ServingsPrep: 20 min. Cook: 1 hour


  • 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


  • 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.
  • Uncover; simmer 15 minutes longer or until sauce reaches desired
  • consistency. Discard bay leaves. Freeze in meal-size portions.
  • To use frozen meat sauce: Thaw in the refrigerator overnight. Place
  • in a saucepan; heat through. Serve over pasta. Yield: About 14
  • servings.

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Meat Sauce for Pasta (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.