Meat Sauce for Spaghetti Recipe
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 can (28 ounces) crushed tomatoes, undrained
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 2 medium carrots, finely chopped
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon Italian seasoning
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Hot cooked spaghetti
- 1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti.
Freeze option: Do not cook spaghetti. Freeze meat sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over spaghetti. Yield: 9 servings.
Reviews for Meat Sauce for Spaghetti
"Very good...the family loved it. I added a tad more sugar to cut the tomato acid, but that's it and that was just to suite a couple sensitive tummies :)"
"Very, very good. Nice and thick,, clings to the pasta and has a wonderful flavor. Definitely will be making this again."
"Very good. No need to change this recipe. Will definetely make it again. The family loved it."
"This was my last attempt to make spaghetti sauce and I'm glad I tried this because this recipe is very good. So nice and thick and sticks to the spaghetti. Yes, it does make a lot but that's ok as we like the leftovers. I know we will be making this again and the only thing I would add would be some crushed red pepper for a little more hotness."
"The whole family asked for this one a second time. Easy too."
"Delicious! Makes a lot, which is great because we love leftovers!~ Theresa"
"This was absolutely delish. When I put it all in the pot i was nervous cuz at that point it tasted like nothing special. I was shocked when I bit into it hours later. REALLY incredible recipe and I've made hundreds. Love it. All I did different was half the sausage meat (so fattening) and I cooked the onions and celery (I used celery instead of pepper) before the meat and then added meat. Then threw it all in the pot as directed. YUM!"
"I've made this several times now, when I am in a hurry I leave out the ground beef and sausage and add frozen meatballs and it gets great reviews."
"I thought this was a great recipe and I will make it again but I froze half and hated it when thawed. So I recommend it to be used fresh or next day, not frozen and thawed."
"This is very similiar to the recipe I remeber as a kid. Once I made it I got fantastic reviews from family & friends including the more "picky" eaters. The only thing different is I also add a cup of celery. This has become a real family favorite and I double it to make several meals throughout the month. I store in gallon baggies because it takes up less room in the freezer than platic containers!"
"It was good and I am Italian. It was delicious the 2nd night."
"If you spray your plastic containers with Pam os another spray oil, they will not stain with tomatoe products."
"How do you store your sauce in the freezer; in freezer containers or ziploc freezer bags? How does one get the tomato stain from plastic freezer containers? Maybe ziploc freezer bags is the answer?"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.