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Italian Pasta Sauce

Total Time

Prep: 25 min. Cook: 2-1/2 hours

Makes

20 servings

As a special part of their wedding buffet, my daughter Kris' husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy more than 80 years ago. —Judy Braun, Juneau, Wisconsin
Italian Pasta Sauce Recipe photo by Taste of Home

Ingredients

  • 4 pounds ground beef
  • 1 pound bulk Italian sausage
  • 1 large onion, finely chopped
  • 3 celery ribs, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 cans (28 ounces each) crushed tomatoes in puree
  • 3 cans (6 ounces each) tomato paste
  • 3 cups chicken or beef broth
  • 1 pound fresh mushrooms, sliced
  • 3/4 cup minced fresh parsley
  • 1 tablespoon sugar
  • 2 to 3 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice, optional
  • Hot cooked pasta

Directions

  1. In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender.
  2. Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
    Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

Nutrition Facts

1 cup: 284 calories, 15g fat (5g saturated fat), 57mg cholesterol, 821mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 23g protein.

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