 Say goodbye to generic jarred pasta sauces and experience your own restaurant quality meaty pasta sauce any day of the week. Prepare large batches in advance, freeze and enjoy with every pasta meal.
- 1 pound of ground beef
- 1 pound bulk Italian sausage
- 1 cup of chopped onion
- 1 can (28 ounces) of crushed tomatoes
- 2 cans (6 ounces each) of tomato paste
- 3 cups of water
- 2 jars (4 1/2 ounces each) of sliced mushrooms, drained
- 1 cup of chopped pepperoni
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon sugar
- 2 tablespoons Italian seasoning (can substitute oregano, basil and parsley)
- 2 teaspoons garlic salt
- 1 teaspoon dries parsley flakes
- 1 teaspoon crushed pepper
In a large saucepan (Dutch oven), cook the beef, sausage and onion over medium heat until the meat is no longer pink and the onions are tender. Drain the excess fat. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, Parmesan cheese, sugar and seasonings. Bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Cool the sauce before freezing in serving sized portions.
To use the frozen spaghetti sauce, thaw in the refrigerator overnight, heat it in a saucepan and serve it over your favorite dish.
This recipe yields 11 1/2 cups of sauce.
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