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Two-Meat Spaghetti Sauce

 Two-Meat Spaghetti Sauce
“I can put this hearty dish together, make a salad and have supper on the table in 30 minutes flat. It's one of my favorite hurry-up meals-whether making it from scratch or taking the sauce out of the freezer.” Shirley Klinner - Medford, Wisconsin
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 10 ounces uncooked spaghetti
  • 1/2 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 2 packages (3 ounces each) sliced pepperoni
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 3/4 to 1 teaspoon sugar
  • 1/2 teaspoon garlic powder

Directions

  • Cook spaghetti according to package directions; drain. Meanwhile, in
  • a large skillet, cook beef and pepperoni over medium heat until beef
  • is no longer pink; drain. Stir in the water, tomato sauce, tomato
  • paste, mushrooms, onion, parsley, oregano, chili powder, sugar and
  • garlic powder.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or
  • until heated through. Serve with spaghetti. Yield: 5 servings.

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Two-Meat Spaghetti Sauce (continued)

Nutritional Facts: 1 cup spaghetti with 3/4 cup sauce equals 358 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 358 mg sodium, 59 g carbohydrate, 5 g fiber, 18 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.