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Hearty Spaghetti Sauce

By: Wendy Prevost

"I received this recipe from my sister-in-law and use it all the time. The addition of pepperoni and cinnamon makes it extra special. My family says it's the best spaghetti sauce ever! --Wendy Prevost, Cody, Wyoming"

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
2 Hrs 5 Min

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 25 servings

Ingredients

1 1/2 pounds ground beef
1 1/2 pounds bulk Italian sausage
3 (28 ounce) cans stewed tomatoes
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
1/2 pound fresh mushrooms, sliced
2 large onion, chopped
3 medium carrots, finely chopped
1 medium green pepper, chopped
1 cup water
2 (3 ounce) packages sliced pepperoni, diced
2 tablespoons sugar
3 garlic cloves, minced
2 teaspoons Italian seasoning
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1/4 teaspoon ground cinnamon

Directions

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until sauce reaches desired consistency, stirring occasionally. Discard bay leaves. Serve immediately. Or cool and pour into jars; cover and refrigerate.