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Italian Meat Sauce

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Total Time
Prep: 20 min. Cook: 45 min.

By Taste Of Home Editorial Team

Recipe by Candi Johnsen, West Plains, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

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

Test Kitchen Approved

Italian Meat Sauce

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Yield: 9 servings
Prep: 20 min
Cook: 45 min
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Ingredients

  • 1 pound ground beef
  • 1 pound Italian sausage links, cut into 3/4-inch slices
  • 1 large onion, chopped
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup sliced pimiento-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
Text Ingredients

Directions

  1. 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.
  2. Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.

Nutrition Facts

1 cup: 234 calories, 13g fat (4g saturated fat), 45mg cholesterol, 851mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 16g protein.
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