Michele’s Meaty Sauce for Spaghetti

1 pound ground chuck

1 pound bulk Italian sausage

1 small onion, diced

1 can (28 ounces) crushed tomatoes

3 cups water

2 cans (6 ounces each) tomato paste

1 cup pepperoni

2 Tablespoons grated Parmesan cheese

1 Tablespoon sugar

2 Tablespoons Italian seasoning

1 teaspoon dried basil

2 teaspoons garlic salt

1 teaspoon pepper

1 teaspoon dried parsley flakes

In a large pot or Dutch oven, brown beef, sausage and onion until no longer pink. Drain. Stir in tomatoes, water, paste, pepperoni, Parmesan cheese, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or longer. This recipe is great for freezing. When I have time, I like to let the sauce simmer for a couple of hours. The sauce tastes even better the next day. Enjoy!

Submitted by Michele Tungett

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