My Own Meat Sauce for Pastas

Jan W


Love homemade spaghetti sauce, I used to make about 20-30 qt. each year & can it...but that's a lot of work & I decided to make one with a little help from store-bought ingredients and freeze instead of canning.
This is what I've finally come up with that is close to what I used to make from scratch, but it's 'semi-homemade'!
This recipe will yield about 10-12 qts. The longer it cooks, the thicker it gets and it tastes fabulous!

Going to use this next weekend for rigatoni I'm making for a party. Then will use some to make my lasagna and still have lots to use for spaghetti, etc.

Family loves it, said it's better than store-bought sauce...well of course!!

★★★★★ 1 vote
10-12 quarts
30 Min
6 Hr


4 Tbsp
olive oil, extra virgin
2 large
coarsely chopped
green bell peppers,
coarsely chopped
red bell peppers,
coarsely chopped
yellow bell peppers,
coarsely chopped
stalks celery
coarsely chopped
3 tsp
celery leaves
coarsely chopped
1-1/2 tsp
italian seasoning
1-1/2 tsp
2 tsp
mrs. dash original seasoning
4 tsp
italian seasoning
1-1/2 tsp
dried basil
1-1/2 tsp
dried oregano
1-1/2 tsp
dried parsley flakes
3 lb
ground chuck (85/15)
2 lb
sausage (plain or sweet italian)
4 can(s)
hunts meat flavored spaghetti sauce
2 can(s)
crushed tomatoes (28 oz. each)
2 can(s)
diced tomatoes in juice (28 oz. each)
bay leaves, dried


1Put oil in a 16 qt. stainless steel stockpot over low heat. Add onions, peppers and celery. Cover and cook on medium-low heat until tender; stir occasionally.
2Crumble in beef and sausage; cook, covered, until meats are cooked. Add seasonings. There will be a good amount of liquid in the pan, so continue cooking over medium heat, uncovered, until all liquid evaporates, stir occasionally to break up meat; I used my immersion blender to gently break up meat until it mixture is very fine.
3Add canned spaghetti sauce, diced tomatoes and crushed tomatoes; stir well to blend. Cover and bring to a good simmer.
4Remove lid & continue cooking over low to medium heat, stirring often. Let simmer for about 6-6 1/2 hours, until desired thickness.
5When done, you can put in containers and freeze. Leave a couple inches of headspace in containers to allow for expansion.
6This makes about 10-12 quarts of sauce. Use on spaghetti, rigatoni or in lasagna.

About this Recipe

Course/Dish: Other Sauces