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Meaty Spaghetti Sauce Recipe
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Meaty Spaghetti Sauce Recipe

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4.5 16 13
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"My family always enjoyed my homemade spaghetti sauce, but it's so time-consuming to make on the stovetop," remarks Arlene Sommers of Redmond, Washington. "My busy grown daughter adapted my recipe to take advantage of her slow cooker. The flavorful sauce still receives compliments."
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

231 calories: 1/2 cup, 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

Directions

  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.
Originally published as Meaty Spaghetti Sauce in Quick Cooking January/February 2001, p42

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Meaty Spaghetti Sauce

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
pajamaangel
Reviewed Aug. 9, 2014

"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."

MY REVIEW
louise123
Reviewed Apr. 30, 2014

"I love this recipe, so easy to prepare and everyone I serve it to loves it."

MY REVIEW
cpaulago
Reviewed Nov. 22, 2012

"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 REVIEW
colky08
Reviewed Jan. 9, 2012

"my family's favorite spaghetti sauce"

MY REVIEW
Trisho1
Reviewed Dec. 17, 2011

"We LOVE this. Very hearty. Freezes well, if you need to divide it because it make so much."

MY REVIEW
MelissaV81
Reviewed Dec. 3, 2011

"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."

MY REVIEW
lwilson29
Reviewed Jan. 11, 2011

"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!"

MY REVIEW
momee4
Reviewed Aug. 27, 2010

"I LOVE THIS RECIPE!!! The flavor is fantastic! Try adding mushrooms and zucchini, it's chunky but yummy. Family and Guest Favorite!"

MY REVIEW
ebullock002
Reviewed Apr. 8, 2010

"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)."

MY REVIEW
lorettalib
Reviewed Jan. 31, 2010

"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."

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