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Three-Meat Sauce Recipe

Three-Meat Sauce Recipe

"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."
TOTAL TIME: Prep: 10 min. Cook: 2-1/2 hours YIELD:18 servings


  • 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 Italian sausage 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


  • 1. In a Dutch oven, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water and seasonings. Bring to a boil.
  • 2. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti.
  • 3. Freeze Option: Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti. 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.