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Three-Meat Spaghetti Sauce

Total Time

Prep: 15 min. Cook: 1 hour

Makes

11.5 cups

“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.
Three-Meat Spaghetti Sauce Recipe photo by Taste of Home

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.
  3. Freeze Option: Cool sauce. Freeze in serving-sized portions in freezer containers for up to 3 months. To use frozen sauce, thaw in the refrigerator overnight. Place in a saucepan; heat through, stirring occasionally. Serve over spaghetti and sprinkle with Parmesan 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.

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