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Three-Meat Spaghetti Sauce

By: Ellen Stringer

"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."

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
55 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 23 servings

Ingredients

1 pound ground beef
1 pound bulk Italian sausage
1 cup chopped onion
1 (28 ounce) can crushed tomatoes
3 cups water
2 (6 ounce) cans tomato paste
2 (4.5 ounce) jars sliced mushrooms, drained
1 cup chopped pepperoni
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning
1 tablespoon sugar
2 teaspoons garlic salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
Hot cooked spaghetti

Directions

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.