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Three-Meat Sauce

 Three-Meat Sauce
"This authentic Italian spaghetti sauce recipe is a longtime family favorite," relates Lillian Di Senso of Lake Havasu City, Arizona. "Very hearty with lots of meat and a zippy flavor, it's wonderful over a plateful of your favorite pasta."
12-18 ServingsPrep: 10 min. Cook: 2-1/2 hours


  • 1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
  • 1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes
  • 1 pound Johnsonville® Mild Italian Sausage Links links, cut into 1-inch slices
  • 3 tablespoons olive oil
  • 3 large onions, chopped
  • 5 cans (15 ounces each) tomato sauce
  • 3 cans (6 ounces each) tomato paste
  • 1 cup water
  • 1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes
  • 1/2 cup minced fresh oregano or 3 tablespoons dried oregano
  • 5 teaspoons salt
  • 2 teaspoon pepper


  • In a large Dutch oven or soup kettle, brown beef, pork and sausage in
  • oil; drain. Add onions; cook until tender. Add the tomato sauce and
  • paste, water, parsley, oregano, salt and pepper. Bring to a boil.
  • Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and
  • pork are tender.
  • For 4-6 people, serve 4 cups of the meat sauce over 1 pound of cooked

2 of 2

Three-Meat Sauce (continued)

Directions (continued)

  • and drained spaghetti. Refrigerate or freeze remaining sauce (may be
  • frozen up to 3 months). Yield: 18 cups.
Nutritional Facts: 1 serving (1 cup) equals 320 calories, 18 g fat (6 g saturated fat), 108 mg cholesterol, 969 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.