Three-Meat Sauce Recipe

5 2 1
Three-Meat Sauce Recipe
Three-Meat Sauce Recipe photo by Taste of Home
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Three-Meat Sauce Recipe

Read Reviews
5 2 1
Publisher Photo
"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."
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/2 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/2 hours

Ingredients

  • 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 teaspoons pepper

Directions

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.
Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti.
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.
Originally published as Three-Meat Sauce in Quick Cooking March/April 1998, p16

Nutritional Facts

1 cup: 320 calories, 18g fat (6g saturated fat), 108mg cholesterol, 969mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 32g protein.

  • 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 teaspoons 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.
Originally published as Three-Meat Sauce in Quick Cooking March/April 1998, p16

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Reviews forThree-Meat Sauce

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MY REVIEW
Linda LK User ID: 3327704 51752
Reviewed Sep. 19, 2008

"Muffintop: I do the same for my speghetti sauce except I haven't used the pork but I add mushrooms."

MY REVIEW
muffintop User ID: 996417 56101
Reviewed Dec. 13, 2007

"When I'm in a hurry, I buy ground beef, bulk italian sausage and ground pork. My kids love this sauce! So do I, because it freezes well."

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