Meat Sauce for Pasta Recipe

5 3 1
Meat Sauce for Pasta Recipe
Meat Sauce for Pasta Recipe photo by Taste of Home
Publisher Photo

Meat Sauce for Pasta Recipe

Read Reviews
5 3 1
Publisher Photo
"I freeze a batch of this chunky sauce when I know I'll be entertaining weekend guests," says Alberta McKay of Bartlesville, Oklahoma. "It easily defrosts and reheats for a hearty meal in no time."
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 2 pounds bulk Italian sausage or ground beef
  • 1 large onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1/2 cup minced fresh parsley
  • 2 teaspoons garlic salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each dried basil, chili powder and pepper
  • 2 bay leaves
  • Hot cooked pasta

Directions

In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions.
To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta. Yield: about 14 (3/4-cup) servings.
Originally published as Meat Sauce for Pasta in Quick Cooking September/October 2002, p20

Nutritional Facts

3/4 cup: 128 calories, 9g fat (3g saturated fat), 26mg cholesterol, 773mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 8g protein.

  • 2 pounds bulk Italian sausage or ground beef
  • 1 large onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1/2 cup minced fresh parsley
  • 2 teaspoons garlic salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each dried basil, chili powder and pepper
  • 2 bay leaves
  • Hot cooked pasta
  1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions.
  2. To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta. Yield: about 14 (3/4-cup) servings.
Originally published as Meat Sauce for Pasta in Quick Cooking September/October 2002, p20

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMeat Sauce for Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gettaf User ID: 3847380 205072
Reviewed Mar. 31, 2009

"I love this recipe for my large family. It is convenient and extremely versatile."

MY REVIEW
fayecox User ID: 3481684 130484
Reviewed Mar. 9, 2009

"I will definately make tis, this week_end and freeze some of it.Can't wait to eat some over pasta. Sounds delious."

MY REVIEW
faye_100 User ID: 800026 64557
Reviewed Jun. 16, 2008

"fantastic we love it"

Loading Image