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

Meat Sauce for Spaghetti Recipe

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Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. —Mary Tallman, Arbor Vitae, Wisconsin
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 9 servings

Ingredients

  • 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

Directions

  1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain.
  2. 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.
Originally published as Meat Sauce for Spaghetti in Country Woman January/February 2006, p45

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Meat Sauce for Spaghetti

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 31, 2015

"Great"

MY REVIEW
Reviewed Jul. 10, 2015

"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 :)"

MY REVIEW
Reviewed Feb. 18, 2015

"Very, very good. Nice and thick,, clings to the pasta and has a wonderful flavor. Definitely will be making this again."

MY REVIEW
Reviewed Oct. 26, 2013

"Very good."

MY REVIEW
Reviewed Mar. 5, 2013

"Very good. No need to change this recipe. Will definetely make it again. The family loved it."

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