Two-Meat Spaghetti Sauce Recipe

Two-Meat Spaghetti Sauce Recipe

  • 1 pound ground beef
  • 1 pound Italian sausage links, cut into 3/4 inch slices
  • 1 large onion, chopped
  • 2 (15 ounce) cans tomato sauce
  • 1 (16 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1/2 cup sliced stuffed olives (optional)
  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon celery salt
  • 1 bay leaf
  • Hot cooked spaghetti
  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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