This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen.
Italian Meat Sauce
Italian Meat Sauce
Prep Time
20 min
Cook Time
45 min
Yield
9 servings
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 (14-1/2 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 pimiento-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.
Nutrition Facts
1 cup: 234 calories, 13g fat (4g saturated fat), 45mg cholesterol, 851mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 16g protein.
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