Print Options
Three-Meat Spaghetti Sauce
“I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza,” writes Ellen Stringer of Fairmont, West Virginia. “I adapted the original recipe until I came up with the perfect sauce. I've received many compliments from friends and family. I simmer it in a large electric roaster instead of on the stovetop,” she says.
Ingredients
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 cup chopped onion
- 1 can (28 ounces) crushed tomatoes
- 3 cups water
- 2 cans (6 ounces each) tomato paste
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 1 cup chopped pepperoni
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons Italian seasoning
- 1 tablespoon sugar
- 2 teaspoons garlic salt
- 1 teaspoon dried parsley flakes
- 1 teaspoon pepper
- Hot cooked spaghetti and additional Parmesan cheese
Directions
- 1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- 2. Serve with spaghetti and sprinkle with additional cheese.
Nutrition Facts
1/2 cup (calculated without spaghetti and additional cheese): 121 calories, 8g fat (3g saturated fat), 23mg cholesterol, 467mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC
