Video: Meaty Spaghetti Sauce -

Video: Meaty Spaghetti Sauce

See how to make a hearty tomato sauce with beef, pork, and pepperoni.

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In this video, you’ll see how to make a super-meaty tomato sauce with ground beef, pork sausage, and pepperoni. Three kinds of meat enrich a zesty tomato sauce with peppers, garlic, onions, and spices. Watch the video, then get the 5-star recipe for Meaty Spaghetti Sauce. Make a big batch because it freezes well; keep it on hand for quick weeknight dinners. See more pasta and sauce videos >>

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Oct. 1, 2013 12:53 pm
canned mushrooms? not a chance ,fresh only
Sep. 30, 2013 6:05 pm
"There are all kinds of "pork sausage". I wish they were more specific"
Sep. 30, 2013 2:24 pm
I agree that draining the meat/veggie liquid throws away lots of flavor. Fry/brown the meat first & drain, then sauté the veggies in some of the meat grease (cummon, a little fat isn't going to kill you - the pasta is worse for your health). And, yes, with all those fresh veggies, why canned mushrooms? Buy a 4 oz box of fresh (portabella would be awesome) mushrooms - more added flavor. Will be using spicy italian turkey sausage instead of pork.
Sep. 30, 2013 1:40 pm
Uhhh, no. First of all, I would fry the meat then remove it to drain, then sautee the vegetables in some of the fat. That seems like a lot of tomato paste. But, I'd remove the vegetables and fry the tomato past until it turns a deep red and deglaze with a little dry red wine-optional. then add everything back in. Canned mushrooms? Come on, how hard is it to slice up a few mushrooms!? And they taste better too.
Sep. 30, 2013 11:57 am
You can also substitute Turkey Italian Sausage, available in most stores. Less fat and then let it sit overnight and remove remaining fat.
David Farrell 
Sep. 30, 2013 10:49 am
Matthew, probably italian sausage your choice it has hot peppers so I would go mild, also good advise from crockboston!
Sep. 30, 2013 10:29 am
There are all kinds of "pork sausage". I wish they were more specific - plain ground pork, Italian sausage (mild), Italian sausage (spicy), pork sausage with sage, breakfast sausage (mild or hot)? I understand that you can use anything you want, but I'd like to not ruin a recipe by putting in breakfast sausage (which I have on hand already in the freezer) when the recipe calls for a whole different kind of sausage.
Sep. 30, 2013 8:32 am
do the meat & veggies separately or better yet, leave the fat in the sauce, if you want low fat, skim it off after is solidifies the next day.
Sep. 30, 2013 4:39 am
I may try this recipe. I like the idea of all the vegetables and make a similar sauce. I don't care for basil and cannot have the hot pepper or pepperoni but don't think that will make a substantial difference.
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