Italian Meat Sauce Recipe

4.5 3 4
Italian Meat Sauce Recipe
Italian Meat Sauce Recipe photo by Taste of Home
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Italian Meat Sauce Recipe

Read Reviews
4.5 3 4
Publisher Photo
This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1 pound ground beef
  • 1 pound Italian sausage links, cut into 3/4-inch slices
  • 1 large onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (16 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup sliced stuffed olives, optional
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon celery salt
  • 1 bay leaf
  • Hot cooked spaghetti

Directions

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months. Yield: 9 servings.
Originally published as Two-Meat Spaghetti Sauce in Taste of Home April/May 2005, p47

Nutritional Facts

1 cup: 234 calories, 13g fat (4g saturated fat), 45mg cholesterol, 851mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 16g protein.

  • 1 pound ground beef
  • 1 pound Italian sausage links, cut into 3/4-inch slices
  • 1 large onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (16 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup sliced stuffed olives, optional
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon celery salt
  • 1 bay leaf
  • Hot cooked spaghetti
  1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
  2. Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months. Yield: 9 servings.
Originally published as Two-Meat Spaghetti Sauce in Taste of Home April/May 2005, p47

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Reviews forItalian Meat Sauce

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MY REVIEW
Brenda User ID: 9244016 272693
Reviewed Sep. 5, 2017

"All the real Italians that has ever made spaghetti never was like this. I also know there is a sweet side of Italy & a little spicy side Italy. So this dish never has come across our plates yet. It's a little to much my opinion, maybe for someone in Missouri but not for Italy. Oh I've been canning for many generations, any sauce or soups are better 2nd time around or even frozen, unthawed & reheated, due all the spices, flavors has more time to blend together. Good Luck!"

MY REVIEW
MikeAlsip User ID: 599463 71433
Reviewed Jul. 11, 2013

"This is the ONLY sauce I make now and they are right when they say it tastes just as great after being frozen. No more Jar Sauce for me. This is a winner"

MY REVIEW
katlaydee3 User ID: 3741999 59679
Reviewed Apr. 25, 2012

"This is an excellent sauce. I made the recipe as is except I eliminated the mushrooms."

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