Skip to main content New<> this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings
Original recipe yields 9 servings

Directions

{{model.addEditText}} Print
  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.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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