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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