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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This authentic Italian spaghetti sauce recipe is a longtime family favorite, relates Lillian Di Senso of Lake Havasu City, Arizona. Very hearty with lots of meat and a zippy flavor, it's wonderful over a plateful of your favorite pasta. Ingredients:
1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes |
1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes |
1 pound johnsonville® mild italian sausage links links, cut into 1-inch slices |
3 tablespoons olive oil |
3 large onions, chopped |
5 cans (15 ounces each) tomato sauce |
3 cans (6 ounces each) tomato paste |
1 cup water |
1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes |
1/2 cup minced fresh oregano or 3 tablespoons dried oregano |
5 teaspoons salt |
2 teaspoon pepper |
Directions:
1. In a large Dutch oven or soup kettle, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender.
2. For 4-6 people, serve 4 cups of the meat sauce over 1 pound of cooked and drained spaghetti. Refrigerate or freeze remaining sauce (may be frozen up to 3 months). Yield: 18 cups.
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