Meaty Spaghetti Sauce Recipe
- 1 pound lean ground beef (90% lean)
- 1 pound bulk Italian sausage
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
- 2 cans (15 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 1/3 cup sugar
- 2 tablespoons Italian seasoning
- 1 tablespoon dried basil
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Hot cooked spaghetti
- 1. In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings.
- 2. Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Yield: 12 servings.
1/2 cup: 231 calories, 8g fat (3g saturated fat), 45mg cholesterol, 1188mg sodium, 22g carbohydrate (0g sugars, 3g fiber), 17g protein Diabetic Exchanges:2 starch, 2 meat, 1 vegetable
Reviews for Meaty Spaghetti Sauce
"The only thing that could make this spaghetti sauce any better is that it has more tomato sauce so it coats the pasta better. My son has begged me to make more of this."
"I love this recipe, so easy to prepare and everyone I serve it to loves it."
"This is my new spaghetti sauce recipe. Loved it! I made it yesterday using all ground beef and no italian sausage. I tasted it but wasn't able to serve it until today. It was much better after the flavors had a chance to mingle overnight. I'll always make it a day ahead now."
"my family's favorite spaghetti sauce"
"We LOVE this. Very hearty. Freezes well, if you need to divide it because it make so much."
"This was fabulous! Tons of flavor and just enough sweetnes. Had enough to feed a family of 5 and still have enough left to freeze for another meal."
"This is the best spaghetti recipe EVER. It's fool proof, as you can tell from others who have tweaked the recipe here and there. I skip the sugar altogether. Another great add is 1 tablespoon of Chef Paul's Pizza and Pasta magic. Makes it SPICY!"
"I LOVE THIS RECIPE!!! The flavor is fantastic! Try adding mushrooms and zucchini, it's chunky but yummy. Family and Guest Favorite!"
"This is excellent! It is the only spaghetti sauce that I make and I love the fact that you can put it in the crock pot and leave it. It freezes well also. I have added mushrooms to it sometimes, but other than that, I make it as suggested. Like another reviewer noted, I only put about 2-3 Tbl. of sugar (estimate due to not measuring)."
"I followed the recipe as published for the most part, except I added fresh sliced mushrooms, and I saute the mushrooms, green pepper, onion and garlic then combined briefly with the cooked meats before placing into crockpot. The only other change I will make when I make it again is I'll reduce the sugar by half. For my Italian husband it was too sweet. Bottom line it was good with some adjustments."
"My husband loves this sauce. I was told never to buy jar sauce again. I think will try this for my lasanga recipe. My kids love also. Thanks."
"This is the "bomb" spaghetti sauce recipe. I'll never use another spaghetti recipe as long as I live.I make a few alteratons. I delete the Italian sausage and add a touch of red wine. Love it!"
"this has to be one of the best i will never use store bought sauce again htanks james a"
"This was delicious, and actually had enought meat in it to satisfy my husband. I froze part of it, and it was just as tasty when thawed. This recipe is a real keeper!"
"I love this recipe. The first time I made it, my family loved it. I now make it triple the portions and freeze it. This makes at least 8 meals for us. It's nice to have it made ahead of time."
"When my daughter makes her spaghetti, she puts in a packet of George Washington brand Rich Brown broth and seasoning mix in her sauce. It enhances the flavor."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.