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Two-Meat Spaghetti Sauce

By: Candi Johnsen

"This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

1 pound ground beef
1 pound Italian sausage links, cut into 3/4 inch slices
1 large onion, chopped
2 (15 ounce) cans tomato sauce
1 (16 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste
3/4 cup water
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup sliced stuffed olives (optional)
2 teaspoons Italian seasoning
1 1/2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon celery salt
1 bay leaf
Hot cooked spaghetti

Directions

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.