My Meat-Lover's Taste of Italy Spaghetti Sauce

Kelly Williams

By
@WildfloursCottageKitchen

Thick, rich, meaty sauce loaded with the flavors of Italy! I finally wrote it down as I went along!! *PLEASE don't let the long list of ingredients scare you off, it's really VERY easy!! You'll never buy "those jars" again! And my sauce is fantastic for lasagna, too! :) I do hope you give it a try! (*Only thing maybe needed was a little red wine...and some may actually make it into the pot! ;) heehee!) You can add 1/2 to 1 cup red wine if desired.

Photo by me


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Serves:

6-8

Prep:

15 Min

Cook:

45 Min

Ingredients

MEAT MIXTURE:

2 lbs.
lean ground beef, * 1 1/2 lbs. if adding fresh mushrooms
1 lb.
bulk ground italian sausage, jimmy dean works fine mild or hot
1 lg.
onion, chopped
1
green or red bell pepper, diced
2 tsp.
whole fennel seeds
1/4 tsp.
salt or a little more
1/4 tsp.
coarse ground black pepper
1/4 tsp.
garlic powder
1/2 tsp.
oregano
1/2 tsp.
italian seasoning
1/2 tsp.
basil
1/2 tsp.
marjoram

SAUCE:

3
(15 oz.) cans tomato sauce, i use hunts
1 (14 oz.)
can delmonte original stewed tomatoes with juice, crush tomatoes with hand as adding
1 (6 oz.)
can contadina italian herb tomato paste
1/2 tsp.
coarse ground black pepper
2 tsp.
oregano
1/2 tsp.
basil
1/2 tsp.
italian seasoning
1/4 tsp.
thyme, measure into palm and crush with finger and thumb when adding to pot
1/2 tsp.
marjoram
1 1/2 tsp.
garlic powder
2 Tbl.
sugar
1
bay leaf
1/2 tsp.
superior touch better than bouillon beef base
1/4 tsp.
salt, more if desired, taste first
1 Tbl.
butter
1 (8 oz.)
container fresh sliced mushrooms, optional
1/2
cup red wine, optional, up to 1 cup if you really like it that way

Directions Step-By-Step

1
Add meats to deep, large non-stick skillet. *If not using non-stick pan, add a little olive oil to pan first so it won't stick. Sprinkle EVENLY rest of meat mixture ingredients over meats. Stir meats to mix in herbs and spices. Cook over medium heat til meat is no longer pink. Break up meat as you go along, but just don't overdo it. You don't want tiny, overly fine pieces. Drain grease. Pour into large heavy-bottomed pot. Add rest of ingredients EXCEPT mushrooms, and stir/fold to mix well. Now add the mushrooms, if desired. Heat over medium heat til simmering. Lower heat to just a simmer and cook, stirring every so often, for about 35-45 minutes. (*I put a lid on it so I don't get splatters everywhere. And stir and watch pot often so it doesn't scortch on the bottom because this is a nice, thick sauce.)
Serve over hot, cooked and well drained spaghetti, thin spaghetti, mostaccioli, penne, or rotini noodles. *Or Use for lasagna.
Serve with tossed salad, garlic bread and parmesan cheese on the side if desired. ENJOY!

*Freezes very well, too.

About this Recipe

Course/Dish: Beef, Pasta, Other Sauces
Regional Style: Italian
Hashtag: #spaghetti