Doug's Killer Sauce

Doug's Killer Sauce

Made  times

"This sauce is great alone, or add more spices and some beans (etc.) for chili, the options are endless!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 2259 mg
  • 90%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large stock pot over medium heat, brown the ground beef, pork and onion. Drain fat, and return to the heat.
  2. Stir in the garlic, green and red pepper, mushrooms, and tomato sauce. Stir in basil, oregano, Italian seasoning, bay leaves, and red pepper flakes. Salt and pepper to taste.
  3. Bring sauce to a boil. Cover and reduce heat to low. Let simmer for at least one hour; preferably all day.



I have used this a number of times over the years. Depending upon what I use it for, I tweak it. For spaghetti, I add 1/2 lb of Italian sausage and 1 cup red wine, nixing the red pepper flakes...

Gonna be generous and go with 5 stars. Ok, here we go: first of all, the taste is great. I have some comments, why does the recipe state to divide the onions and garlic? I can't see what you do ...

I cut the recipe in half and add less red pepper flakes and it makes the BEST spaghetti sauce I've ever had. Plus I still have enough to freeze for another meal. Yummy!

Love this sauce it is so easy! I used it for spaghetti, but I cut down on the tomato sauce to 1 29 oz. can. I like my sauces more thick. The amount was perfect for one pound of pasta. I did...

Tastes just like spaghetti sauce should.

i found it to be versitile, and i could freeze any leftovers for another day. i have made sloppy joes with this one and it is quickly becoming a family favourite.

I have used this sauce a lot for spaghetti, sloppy joes, you name it. I love it!!! Thanks for posting it! Cara

Very good. Loved this sauce. I added a pinch of sugar to combat the acid and used ground sweet Italian sausage but other then that I changed nothing. Yummy good.

Love this recipe. I also eliminate or reduce the red pepper flakes, as it is hot if you make it the way the recipe is written. Also, I find that after cooking for an hour or two, if you remove...

From around the web