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Three-Meat Spaghetti Sauce

Three-Meat Spaghetti Sauce

"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."
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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 23 servings

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Directions

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  1. In a soup kettle or Dutch oven, cook beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool. Freeze in serving-size portions.

Footnotes

  • To use frozen spaghetti sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over spaghetti.

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Reviews

Read all reviews 8
  1. 12 Ratings

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Most helpful positive review

This recipe is good even if you don't have a dutch oven. I reduced the servings to 12, used a fry pan and did a bit of jugling with the ingrediants and it turned out fine. Plus, with my method i...

Most helpful critical review

It was ok. not really worth the time involved (which, it was easy, but it just wasn't good)

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This recipe is good even if you don't have a dutch oven. I reduced the servings to 12, used a fry pan and did a bit of jugling with the ingrediants and it turned out fine. Plus, with my method i...

Had this sauce for dinner tonight. Very tasty...but I thought a little on the salty side. Next time I'll use garlice powder or minced garlic instead of the garlic salt. I also noticed when I put...

My family of 6 loves this sauce. I did add a little garlic, and used extra hot sausage. Best of all it makes enough for two meals.

Very good sauce! I also used it for lasagna.

Amazing! Had to improvise on the Italian Seasoning, but this is now a staple in our house. We make it at least once a week.

Really good, very filling..

Great recipe. I omitted the sausage, doubled the ground beef and used 3 crushed garlic cloves instead of garlic salt.

It was ok. not really worth the time involved (which, it was easy, but it just wasn't good)

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