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Nutrition Facts
Serving Size 1 (447g) Recipe makes 6 servings
Calories 490
Calories from Fat 276		(56%)
Amount Per Serving		%DV
	Total Fat 30.8g	47%
	Saturated Fat 8.4g	42%
	Monounsaturated Fat 16.6g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.5g
Cholesterol 70mg		23%
Sodium 2554mg		106%
Potassium 1390mg		39%
Total Carbohydrate 25.2g		8%
	Dietary Fiber 5.0g	19%
	Sugars 13.2g
Protein 27.9g		55%
detailed view... how is this calculated?

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Recipe #150207 | 2¼ hours | 15 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jan 3, 2006

I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will love this!

SERVES 6 -8 (change servings and units)

Ingredients

1/3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
3 teaspoons dried basil
3 teaspoons oregano
1-2 teaspoon dried chili pepper flakes (or to taste)
1 large bay leaf
1 medium onion, finely chopped
6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
1 (6 ounce) can tomato paste
1 lb lean ground beef
1/2 lb Italian sausage, casings removed
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups good-quality beef broth
3/4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
1-2 teaspoon white sugar
1 tablespoon worcestershire sauce (or to taste)
1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
1 teaspoon fresh ground black pepper
fresh grated parmesan cheese

Directions

1
In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
2
Add in garlic and cook for 2 minutes.
3
Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
4
Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
5
Add in the wine and simmer for 2-3 minutes, stirring.
6
Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
7
Season with black pepper.
8
Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1180730

On Jun 16, 2009

Wow! Delicious! Easy! Thick! Now this is another favorite spaghetti recipe. I love traditional spaghetti and have never found another recipe to enjoy.My regular Italian sauce recipe for the past 25 years, I would begin cooking at 10:00 am to be ready and thickened for 6:00pm dinner. The only change I made was adding a chopped red pepper and substituting 1.5 cups tomatoe sauce with V-8 juice. Thanks for sharing Kittencal! You are one my favorites now and shared at my dinner table regularly. From sonia@askmel.ca

0 people found this review helpful

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From: Daniel_ren

On May 30, 2009

Made this last night, really easy to make, i used minced veal and Salsiccie sausage, and it turned out perfect, i just tried it and its truly is amazing. But leaving it in the fridge over night made a big diffrence. Thanks for the excellent recipe and I would also say to you kitten, you inspire people all over the world to cook. /Daniel from sweden

1 person found this review helpful

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From: dolores in paradise

On Apr 30, 2007

I have tried serval spaghetti sauces on this site, even Jo mamas world famous. None of them even compair to this recipe. My step son droped by the nite I was cooking it, he hates spaghetti. I got him to try it and he ate 2 serving.He loved it. I did add some parsley, but only change. I will never use any other sauce. Thank you so much, Kittencal I finally have my only speg sauce.

2 people found this review helpful

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From: nita 284904 southern girl

On Jan 7, 2007

This recipe hits a all time high......there is absolutely nothing that can top it.I wanted to make it a day ahead, however; didn't have all the ingredients.. actually I don't see how it could be any tastier.. the only change I made was to cook the hamburger and sausage, drain and set aside till ready to combine. Kitten your recipes are tops.. thanks so much for posting.

2 people found this review helpful

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