Three-Meat Spaghetti Sauce Recipe
- 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
- 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 desired amount with spaghetti and sprinkle with additional cheese. Cool remaining sauce. Freeze in serving-size portions in freezer containers. May be frozen for up to 3 months.
- 3. To use frozen spaghetti sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over spaghetti and sprinkle with Parmesan cheese. Yield: 11-1/2 cups.
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.
Reviews for Three-Meat Spaghetti Sauce
"Delicious pasta recipe! I loved the flavor of the crushed tomatoes and the hint of spice from the Italian sausage. My family really enjoyed this recipe although I made some slight changes. I only used one can of tomato paste and cut the amount of water in half. I added a little extra sugar and a tablespoon of red wine vinegar. I also used fresh parsley and basil for additional flavor."
"This was really great. I just wasn't in the mood for meatballs (or making them). I left out the pepperoni, used tomato sauce instead of paste and water,and real garlic (always). I will make this again and again. It was even great the next day. My sister insists that sauce needs to cook all day. This tasted better than her authentic Italian recipe with meatballs that she got from her father in law."
"We love this hearty sauce! Over the years, I have changed things a bit: I use lean ground beef, hot Italian turkey sausage and turkey pepperoni. I also simmer it without the lid on and never have a problem with runny sauce. I appreciate the freezer convenience; just thaw &heat the sauce, cook some pasta, toss together a salad and dinner is ready!"
"This has become an absolute staple in our house, and just recently I've discovered our 1 year old LOVES the sauce!! It's so easy to make and is the perfect freeze-for-later sauce. I do agree with Jaysonwade on the amount of water. I usually cut mine back to about 2 1/2c. And if I'm out of crushed tomatoes (like I was last week), I blend up a can and a half of diced tomatoes. GREAT recipe, once again!"
"This is a delicious recipe. Very easy to prepare. I added fresh garlic. Only had sweet italian sausage on hand, and decided not to add the other meats to save calories. Due to the omitted ingredients, I only filled the empty 28 ounce can of crushed tomatoes halfway with water, and used one can of tomato paste. Someone said too much water with three cups, so I ended up using about 2. Threw in extra dried parsley, grated real parmesan that was on hand...this was excellent served with angel hair pasta!"
"3 Cups of water + Sugar = watery, gross, sweet spaghetti. That is NOT what spaghetti is supposed to taste like!"
"Better than any I've found so far!"