This spaghetti sauce is 'secret' because it has loads of onions and carrots 'hidden' in it. My husband and kids love it - I quadruple the recipe every time and freeze the extra in zip-lock bags.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
20
Yield:
10 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.

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  • Chop carrots and onion in the food processor.

  • Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.

Nutrition Facts

95 calories; protein 4.9g 10% DV; carbohydrates 9.5g 3% DV; fat 4.7g 7% DV; cholesterol 11.5mg 4% DV; sodium 385.5mg 15% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/01/2013
I don’t necessarily think the secret is the onions and carrots, it’s the cinnamon. I’ve made chili with cinnamon before, but never spaghetti sauce. Honestly, I hit the panic button when I first tasted it because the cinnamon was “in your face.” However, once you let the sauce simmer, it blends in well. You certainly still can taste the cinnamon, but it doesn’t dominate. I used mild Italian sausage that I had on hand, so I did add a few red pepper flakes for a little zing, a bit more basil to suit our tastes, and a splash of red wine. IMHO I don’t think there will be any gray area with this recipe, you’ll either like it or dislike it. Fortunately, we liked it. Thanks, Lisa H, this is different but pretty darn good. Read More
(5)

Most helpful critical review

Rating: 2 stars
01/24/2014
Didn't care at all for the brown sugar and cinnamon. Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/01/2013
I don’t necessarily think the secret is the onions and carrots, it’s the cinnamon. I’ve made chili with cinnamon before, but never spaghetti sauce. Honestly, I hit the panic button when I first tasted it because the cinnamon was “in your face.” However, once you let the sauce simmer, it blends in well. You certainly still can taste the cinnamon, but it doesn’t dominate. I used mild Italian sausage that I had on hand, so I did add a few red pepper flakes for a little zing, a bit more basil to suit our tastes, and a splash of red wine. IMHO I don’t think there will be any gray area with this recipe, you’ll either like it or dislike it. Fortunately, we liked it. Thanks, Lisa H, this is different but pretty darn good. Read More
(5)
Rating: 2 stars
01/24/2014
Didn't care at all for the brown sugar and cinnamon. Read More
(1)