Meaty Spaghetti Sauce Recipe - Allrecipes.com
Meaty Spaghetti Sauce Recipe
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Meaty Spaghetti Sauce
See how to make a hearty tomato sauce with beef, pork, and pepperoni. See more

Meaty Spaghetti Sauce

Recipe by  

"Tired of the same old boring spaghetti sauce recipes? I invented this one to satisfy my craving for a meaty, flavorful sauce. Serve with your favorite pasta, topped with grated Parmesan cheese. Freeze the leftovers for a quick dinner another night!"

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Ingredients Edit and Save

Original recipe makes 16 cups Change Servings

Directions

  1. In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
  2. To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2005

THE BEST! I was making meatballs so I made this sauce without the meats. I basically followed the recipe; only changes I made were to add additional 1 tablespoon of minced garlic (as garlic lover), add additional 2 (15 oz) cans of tomato sauce (sauce was too thick), add 1 (28 oz) can of pureed tomatoes (sauce was too thick), add additional ½ teaspoon of crushed red pepper flakes (for extra heat), add 2 teaspoons of soy sauce (for flavor and deep color), replace honey for the sugar and add additional 1 tablespoon of honey (for little bit of sweetness). My husband and 8 other guests raved! Easy, simple and delicious! Thanks for the great recipe!

 
Most Helpful Critical Review
Feb 11, 2007

This is exactly what it says it is, a very meat-tasting sauce. Do NOT expect a traditional/strong or fresh tomato flavor from this recipe. I should have known from the three bouillion and beef broth, but I never made spaghetti sauce before, so now I know. I love the simplicity of this recipe, but I would leave out the bouillion and the beef broth because I prefer spaghetti sauce with a strong/fresh tomato taste. I love that it's a thick sauce, so I think it's a good recipe, just not enough tomato flavor for me. I left out the pepperoni when I made this, and also used fresh mushrooms instead of canned. Thanks for sharing this recipe. :)

 
Mar 22, 2008

This definitely gets 5 stars! This is my new meat sauce recipe from now on. I do make some changes: I use italian turkey sausage instead of pork, I omit pepperoni, I use a pack of fresh mushrooms, 1 whole green bell pepper, 1 whole red bell pepper, add a small can of extra tomato sauce, and definitely more garlic. I freeze most of a batch and have super-quick dinners when I need it.

 
Jul 14, 2003

This is a great sauce. So meaty! I used fresh tomatoes from the garden, omitted the mushrooms, added an extra TBS. of sugar, and added 1c. grated zucchini. Oh it is GOOD! It does make a lot. I was able to freeze 3 quart bags of sauce after we ate dinner. The kids love it too! :)

 
Jan 01, 2007

Turn this into a yummy chili: Add a 1/4 cup of chili powder, 1 teaspoon cayenne pepper, an 8 oz. bag of cheddar cheese and 3 tablespoons of hot sauce, and you've got a great chili here.

 
Sep 04, 2006

I tried this recipe and was pleasantly surprised. After mixing all of the ingredients, before simmering, the taste was good but not great. 2 hours of cooking dramatically improves this result so don't shortcut yourself.

 
Apr 24, 2007

This really is a great sauce, it was my first attempt at doing it homemade vs. the jar. It wasn't as tomato-ey as I hoped so I didn't find it to be an outstanding sauce for spaghetti, but I froze leftovers and it made an awesome lasagna (my family raved). I am happy with most of the ingredients, but here are some alterations for my tastes. I will only use 1 bay leaf and 1 beef bouillon cube next time, as well as use 3 cans of tomato sauce, 1 can of puree, use red wine in place of beef broth. I doubled the herbs and garlic, because I like a lot of flavor. After reading another review, I may also try adding some soy sauce.

 
Dec 16, 2006

This was pretty good and certainly quite different from my 'stand by' recipe. The only thing I changed was I used brown sugar instead of white. This recipe is worth the effort.

 

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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 515 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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