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hot and sweet spaghetti sauce

(1 rating)
fairygirl3869 avatar
Recipe by
Victoria Ross
@fairygirl3869
North Beach, MD

One of the first things I made when I went out on my own at 18 and was always a favorite with my friends. Have always used this recipe with the exception of the brown sugar which my late friend Lilli suggested I add a few years later and I loved it! Always have a good memory of her when I add the brown sugar.

►
(1 rating)
yield 10 -12
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For hot and sweet spaghetti sauce

  • 1 1/2 lb
    ground beef
  • 5
    large links of italian sausage, i use hot but feel free to use regular or sweet
  • 2 lg
    green peppers, large dice
  • 1 lg
    onion, large dice
  • 4 clove
    garlic, minced
  • 2~8 oz
    package of white mushrooms, sliced
  • 28 oz
    can of diced tomatoes with juice
  • 6 oz
    can of tomato paste, roasted garlic or plain
  • 3~24 oz
    jar or can of spaghetti sauce, your choice
  • 1/2 c
    brown sugar
  • 1 tsp
    salt
  • 2 tsp
    ground black pepper
  • 1-2 Tbsp
    italian seasoning, i use penzey spice's tuscan sunset blend
  • a few shakes of garlic powder

How To Make hot and sweet spaghetti sauce

  • 1
    With the Italian sausage still in the casing, squeeze out some of the sausage so it resembles a ball about half the size of a golf ball. Do this will all the sausage. Brown ground beef and sausage in large skillet until done. Drain off fat in a colander and return to skillet.
  • 2
    In a large stockpot with lid, heat 2 tbs olive oil over medium heat. Add green pepper, onion and mushrooms. Cook until slightly tender with a little crunch left in the onion and peppers. Add minced garlic and cook for 2 more minutes.
  • 3
    Add jars of spaghetti sauce, diced tomatoes and tomato paste to cooked vegetables in stockpot. Mix well. Add cooked hamburger and sausage to sauce in stockpot. Mix well.
  • 4
    Add brown sugar, pepper, salt, Italian seasoning and a few shakes of garlic powder to sauce. Mix well.
  • 5
    Reduce heat to low and cover pan with lid. Simmer over low heat,stirring occasionally, for at least 30 minutes, but I do mine for a few hours to let the flavors do their thing.
  • 6
    I use this sauce over spaghetti and for making manicotti and stuffed shells. Enjoy!!
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