Ingredients1 h 30 m servings 356
- In a large stock pot over medium heat, brown the ground beef, pork and onion. Drain fat, and return to the heat.
- Stir in the garlic, green and red pepper, mushrooms, and tomato sauce. Stir in basil, oregano, Italian seasoning, bay leaves, and red pepper flakes. Salt and pepper to taste.
- Bring sauce to a boil. Cover and reduce heat to low. Let simmer for at least one hour; preferably all day.
Per Serving: 356 calories; 16.3 29.1 27.6 74 2259 Full nutrition
ReviewsRead all reviews 12
I have used this a number of times over the years. Depending upon what I use it for, I tweak it. For spaghetti, I add 1/2 lb of Italian sausage and 1 cup red wine, nixing the red pepper flakes...
Gonna be generous and go with 5 stars. Ok, here we go: first of all, the taste is great. I have some comments, why does the recipe state to divide the onions and garlic? I can't see what you do ...
I cut the recipe in half and add less red pepper flakes and it makes the BEST spaghetti sauce I've ever had. Plus I still have enough to freeze for another meal. Yummy!
Love this sauce it is so easy! I used it for spaghetti, but I cut down on the tomato sauce to 1 29 oz. can. I like my sauces more thick. The amount was perfect for one pound of pasta. I did...
i found it to be versitile, and i could freeze any leftovers for another day. i have made sloppy joes with this one and it is quickly becoming a family favourite.
I have used this sauce a lot for spaghetti, sloppy joes, you name it. I love it!!! Thanks for posting it! Cara
Very good. Loved this sauce. I added a pinch of sugar to combat the acid and used ground sweet Italian sausage but other then that I changed nothing. Yummy good.