Super Spaghetti Sauce Recipe
- 1 pound ground beef
- 1 pound Johnsonville® Polish Kielbasa Split Rope Sausage, cut into 1/4-inch slices
- 2 jars (24 ounces each) spaghetti sauce with mushrooms
- 1 jar (16 ounces) chunky salsa
- Hot cooked pasta
- 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, cook sausage over medium heat 5-6 minutes or until browned.
- 2. Stir in the spaghetti sauces, salsa and reserved beef; heat through. Serve with pasta. Yield: 2-1/2 quarts.
1 cup (calculated without pasta) equals 325 calories, 21 g fat (7 g saturated fat), 60 mg cholesterol, 1,378 mg sodium, 18 g carbohydrate, 2 g fiber, 17 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.