Three-Meat Spaghetti Sauce

By Hester

“I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza,”

Ingredients

• 1 pound ground beef
• 1 pound bulk Turkey Italian sausage
• 1 cup chopped onion
• 1 can (28 ounces) crushed tomatoes
• 3 cups water
• 2 cans (6 ounces each) tomato paste
• 2 jars (4-1/2 ounces each) 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 dried parsley flakes
• 1 teaspoon pepper
• Hot cooked spaghetti and additional Parmesan cheese

Details

Servings 23
Adapted from tasteofhome.com

Preparation

Step 1

1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

2. Serve desired amount with spaghetti and sprinkle with additional cheese. Cool remaining sauce. Freeze in serving-size portions in freezer containers. May be frozen for up to 3 months.

3. To use frozen spaghetti sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over spaghetti and sprinkle with Parmesan cheese. Yield: 11-1/2 cups.

106 calories - 1/2 cup