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Tangy Meat Sauce

 Tangy Meat Sauce
This is the best meat sauce I’ve ever tried. It’s economical, timely and absolutely delicious. I often prepare batches for new moms because it can be kept in the freezer for future meals. Try it with ground chicken instead of beef, if you prefer. –Adalia Schweitzer, Hamilton, Ontario
3 ServingsPrep/Total Time: 25 min.


  • 1/2 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 teaspoon minced garlic
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Hot cooked spaghetti


  • Crumble beef into a 2-qt. microwave-safe dish. Add the onion, green
  • pepper and garlic. Cover and microwave on high for 5-6 minutes or
  • until meat is no longer pink and vegetables are tender, stirring
  • frequently; drain.
  • Stir in the tomato sauce, tomato paste, sugar, vinegar, salt, basil
  • and oregano. Cover and microwave at 70% power for 6-8 minutes or
  • until heated through, stirring once. Serve with spaghetti. Yield: 3
  • cups.
Nutritional Facts: 1 serving (1 cup) equals 235 calories,

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Tangy Meat Sauce (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 37 mg cholesterol, 1,138 mg sodium, 28 g carbohydrate, 6 g fiber, 19 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.