Spaghetti Sauce sorta scratch

Melanie B


I always make a lot of sauce and freeze it in smaller containers.

★★★★★ 3 votes
A lot
Stove Top


2 lb
ground beef
links italian sausage taken out of the casings
16 oz
tomato sauce
1 Tbsp
thyme, dried
1 Tbsp
basil, dried
1 Tbsp
oregano, dried
3 jar(s)
spaghetti sauce, meatless (i prefer prego 3 cheese)
2 Tbsp
vegetable oil
onion minced
bell pepper diced
8 oz
mushrooms sliced
1 c
grated zucchini
3 clove
crushed garlic
1/2-1 c
grated carrot


1Brown ground beef and sausage, drain fat. Add the sauce and spices, simmer for 30 minutes on low. This is where I take out some sauce for my picky eater.
2Heat the oil in a frying pan and add the veggies. Saute until tender. Drain any excess liquid and stir into the sauce. (I use any or all of the veggies, depending on what I have on hand.
3I always make it in a large batch so I can package it up and freeze it for another day or to make lasagna.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian