Versatile Tomato Sauce Recipe - Allrecipes.com
Versatile Tomato Sauce Recipe
  • READY IN 55 mins

Versatile Tomato Sauce

Recipe by  

"This delicious tomato and meat sauce can be used for spaghetti or lasagna. The pepperoni gives this sauce an extra kick."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. In a medium skillet over medium heat, warm oil and saute onions and garlic until caramelized; set aside.
  2. In a large skillet over medium heat, cook ground beef until almost browned. Add onions and garlic and cook for 3 minutes.
  3. In a large pot over medium heat, combine tomato sauce and stewed tomatoes; bring to a boil and then reduce heat. Simmer sauce for 15 minutes.
  4. Stir pepperoni, ground beef mixture and green peppers into sauce; cover and simmer for 30 minutes.
  5. Stir in mushrooms, garlic salt, salt, ground black pepper, onion powder, oregano and Italian seasoning. Simmer for 10 minutes and serve.
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Reviews More Reviews

Jul 10, 2012

I chose to use four ounces fresh baby bella mushrooms in this recipe instead of canned, I sauteed them with the onion and garlic. I also used garlic powder instead of garlic salt and red bell pepper instead of green. I did taste the sauce after simmering for a half hour and added more spices. If I made this sauce again, I'd add full teaspoons of all of the spices to start, except the salt. This was a simple sauce that came together quickly. The boys really liked that it had pepperoni. This would make a good goulash sauce.

 
Sep 12, 2005

My family really enjoyed this one. Thankyou!

 
May 16, 2005

Pretty good for a quick sauce. Will make again.

 
Oct 07, 2014

I was able to convert this to a one pot sauce by using a deep 12" non-stick skillet. I removed the casings and browned a package of Johnsonville Sweet Italian Sausage, in lieu of the ground beef and pepperoni. I removed the sausage from the pan, drained, and crumbled it, then set aside. After removing all but about 1 tsp. of drippings, I sauteed the onion, green pepper, garlic, and about 1 cup of fresh sliced mushrooms. The olive oil was not necessary when preparing this way. The canned tomatoes, 1 can of tomato sauce, and the sausage have enough salt for me, so I omitted the salt and the garlic salt. I used 1/4 tsp. black pepper, 1 tsp. Italian seasoning, and added a pinch of red pepper flakes. Since I have fresh basil in the garden, I added some of that in the last few minutes. This recipe is a good alternative to the jarred sauces, and it's thick enough for lasagna. This is a good pantry sauce, if you prefer to use your own ingredients instead of a purchased sauce. Be sure to taste for your preferences before you add the salt. Thanks for the idea. Using part tomatoes and part sauce adds some nice tomato pieces to the overall texture. I served over zucchini noodles, for a nice low-carb dinner.

 

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Nutrition

  • Calories
  • 549 kcal
  • 27%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 39.8 g
  • 61%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 2509 mg
  • 100%

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

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