"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!" — Stacey
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lean ground beef
sliced pepperoni sausage
green bell pepper, chopped
red bell pepper, chopped
1 (8 ounce) can
1 (15 ounce) can
2 (14.5 ounce) cans
2 (6 ounce) cans
beef bouillon cube
1 1/2 tablespoons
1 1/2 teaspoons
crushed red pepper flakes
ground black pepper
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!
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. :)
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.
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.
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! :)
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.
This is the best spaghetti sauce I've ever had! This is a keeper, thanks for sharing!
We will never buy jars or cans of spaghetti sauce again. This was truly outstanding. The only change I made was cooking my veggies and meat separately and adding the tomatoes and spices to the veggies. I then removed some of this sauce to simmer on its own for my vegetarian daughter and mixed the meat into the remainder. The leftovers are in the freezer and I can't wait until we have it again. YUMMY!
* Percent Daily Values are based on a 2,000 calorie diet.
Meaty Spaghetti Sauce
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 54
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