Southern-Style Meat Sauce Recipe

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Most Helpful Positive Review

Nov 08, 2009

Wow! I have been searching for sauce like my Mom made. She past away in 1996, but I found her sauce with this recipe! I tripled the recipe so I could freeze some for a later date. The amount of spice is perfect, would not change one single thing! Thank you for bringing my Mom back to me with this sauce! Addition made to my review 11.08.09, why some reviewers make changes before trying the original recipe is beyond me..how can you review and rate a recipe that you have not tried? Try the original recipe then review and rate it..give it a shot before you pass judgement, all recipes are to ones taste, if you do not like spicey sauce, than this one is not for you! You should not try this one and give it a bad review if you do not like spicy sauce .....it is SPICY sauce, anyone can see that from the ingredients.

—Cacki

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Most Helpful Critical Review

Jun 07, 2010

Followed recipe to the letter. Was OK, but alittle to salty. Also to thick for my taste. Will be better with some minor changes

—Driver399

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65 Ratings

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Nov 28, 2006

I thought it was really good. I followed other people's suggestions on not adding salt and cutting back on spice. I added 1 can of beef broth to get a better consistancy. Also it didn't take me as long to make it as stated in the cooking time. It took me under an hour for sure.

—TRINITY991

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Nov 12, 2007

WOW this was good!!! I would give it 6 stars if I could. If your a lover of spicey things than this sauce will be your favorite of all time!! I made this last night for dinner, it was incredible! Here's the only things I changed up...I used 1 lb grass fed ground beef and 1 lb ground buffalo (great quality meat makes all the difference). Sauted the onions and garlic in a non stick pan with no oil then added to fully cooked meat. Instead of tomato paste I used 2 cans diced italian tomatoes, fresh mushrooms instead of canned and I was worried about adding the full 2 TBS red pepper flakes based on other reviewers adding 1 and saying that was more than enough so I added 1 1/2 TBS and it was great I think it would be delicious with the full 2 TBS but you do really have to like spicey which we do. Added a shake of garlic powder along with the other spices and I let it simmer for over 2 hrs just because that makes it so flavorful and the meat so tender. Served it on top of whole wheat spagetti with a side of whole wheat beer bread to sop up the sauce, PERFECT! This would also make an awesome lasagna sauce or if you keep the recipe as is with the tomato paste it would be a great pizza sauce. If you love a little kick to your food I HIGHLY recommend trying this recipe!!!!!! OOps almost forgot...I cut the salt by half.

—Mimi B.

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Dec 01, 2005

This is a definite 5 star recipe with the changes in the amount of salt and chili flakes that others have recommended. I didn't have chili flakes (not sure what they are,actually), so I used a mixture of ancho chili powder and crushed red pepper. I actually didn't add any salt at all. I also added a can of beef broth to make it less thick. I made it just spicy enough for my family and everyone loved it! Great as leftovers too.

—DTSCEP

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May 09, 2005

Very good with a few modifications. I do not brown the meat in oil, the meat has enough fat in it to brown. I added two cans of diced tomatoes, drained, omitted Worc. sauce, mushrooms and red pepper flakes. Added ground pepper, some garlic powder and a dash of parsley. I thought that 2 TBS of salt seemed way too much, I just sprinkled some on top, not measuring. Sugar is added toward the end of the simmer period. We remove the bay leaves prior to serving.

—Butterfly Flutterby

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Apr 30, 2013

I am trying really hard to cook out of my freezer/pantry for the next two weeks to save money. I did make a one substitution in this recipe to reflect that--I used half ground beef/half ground sausage as that was the meat I had in my deep freeze. I used brown sugar (the recipe did not specify which to use, I made a judgement call), I went light on the red pepper flake, I used fresh mushrooms and did not add the full amount of salt. I also added fresh ground black pepper. This simmered most of the afternoon and the liquid evaporated quickly. I did throw in one can (undrained) diced red tomatoes and a little red wine in an attempt to add more liquid which was just what it needed. Very good sauce--smells wonderful.

—Sarah Jo

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Aug 08, 2006

I am glad that I read the reviews before I made this sauce. I did not add any salt, I cut way back on the chili powder (I didn't have flakes) and I add some balsamic. oh, and I also only used enough olive oil to lightly coat the pan before adding the onions...I would say I used, maybe, 1 TBS. The outcome was GREAT...even my husband liked it and he is VERY picky:)

—HAHAINLALA

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Nutrition

Calories
336 kcal
17%

Carbohydrates
21.4 g
7%

Cholesterol
61 mg
20%

Fat
19.4 g
30%

Fiber
5.6 g
22%

Protein
22 g
44%

Sodium
2562 mg
102%

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

Nutritional Information

Southern-Style Meat Sauce

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 336
Calories from Fat: 174

% Daily Value *
Total Fat 19.4g 30 %
** Saturated Fat 6.3g 31 %
Cholesterol 61mg 20 %
Sodium 2562mg 102 %
Potassium 1104mg 31 %
Total Carbohydrates 21.4g 7 %
Dietary Fiber 5.6g 22 %
Protein 22g 44 %
** Sugars 12.7g
Vitamin A 40 %
Vitamin C 31 %
Calcium 14 %
Iron 57 %
** Thiamin 19 %
Niacin 78 %
** Vitamin B6 31 %
** Magnesium 21 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.