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
  • 4
    green bell peppers,
  • ·
    coarsely chopped
  • 2
    red bell peppers,
  • ·
    coarsely chopped
  • 2
    yellow bell peppers,
  • ·
    coarsely chopped
  • 4
    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)
  • 2-3
    bay leaves, dried

How to Make My Own Meat Sauce for Pastas


  1. Put 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.
  2. Crumble 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.
  3. Add canned spaghetti sauce, diced tomatoes and crushed tomatoes; stir well to blend. Cover and bring to a good simmer.
  4. Remove lid & continue cooking over low to medium heat, stirring often. Let simmer for about 6-6 1/2 hours, until desired thickness.
  5. When done, you can put in containers and freeze. Leave a couple inches of headspace in containers to allow for expansion.
  6. This makes about 10-12 quarts of sauce. Use on spaghetti, rigatoni or in lasagna.

Printable Recipe Card

About My Own Meat Sauce for Pastas

Course/Dish: Other Sauces

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