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Two-Meat Spaghetti Sauce

Rated as 4.67 out of 5 Stars

"This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen."
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1 h 5 m servings
Original recipe yields 9 servings


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  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.


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Very good recipe. I added a couple of things to make it spicier. I added 1 each of habanero and jalapeno pepper (fresh) (very finely minced; seeds included). I also substituted 4 ounces of fresh...

I made this sauce for Lasagna. Absolutely delicious! My husband commented several times on how much he liked it! Thanks Candi