Spaghetti Sauce

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This is a great, quick, delicious family recipe for spaghetti sauce. My kids love it, and so do my husband and I.  There is nothing complicated about this dinner; you just put it all together and let it simmer while you boil the spaghetti. I found this yummy recipe a long time ago on Taste and Tell. It makes enough for at least two dinners for my small family. I haven’t frozen it before, but I imagine it would freeze and reheat just fine.  Enjoy!

Spaghetti Sauce
submitted by Erin ~ The Sisters Cafe .com

1 pound ground beef
1 pound sausage
1 chopped onion
2 cloves freshly minced garlic
1 grated carrot
1/2 cup chopped parsley  (2 ½ T. dry)
1 28-oz. can diced tomatoes
8 oz tomato sauce
Tomato sauce can of water
1 24-26 oz. jar spaghetti sauce
1 T. sugar
2 beef bouillon cubes
2 cups sliced mushrooms
1 teaspoon dried rosemary
1 teaspoon dried basil

Brown ground beef and sausage with onion. Drain grease, and add garlic. Add carrot and parsley and simmer for a few minutes. Add remaining ingredients and simmer between 20 minutes or a couple hours. This makes a lot. If desired, recipe may be halved.


  1. Becki's Whole Life says

    Ooh…I like this. The ground been and sausage is a great combo, but I also like that it has carrots, mushrooms and the beef bouillon. Some great flavor here!

  2. Camille says

    This sounds good!!! We just had spaghetti tonight…I wish I had seen this recipe before…I will definitely be trying it though!! Thanks!!!

  3. says

    We always use sausage instead of ground beef in our spaghetti sauce… so much better! I’ll bet the combo of hamburger and sausage would be great. I may try this with elk and sausage. Britt made her “Not Your Average Meatloaf” this week with turkey sausage and elk and it turned out awesome. Thanks for posting, Erin!

  4. Barbara says

    There are so many kinds of sausage out there–breakfast sausage, spicy italian sausage, sweet italian sausage… do you have a favorite? If so, do you have a favorite brand?

  5. Erin says

    Hi Barbara,
    I usually use mild Italian Sausage. I should specify that in the recipe. I squeeze it out of the skins and brown it with the beef. Sometimes I buy spicy and use a little of that with mostly mild. But using all spicy Italian sausage makes it too hot for my family. I buy the generic brand or whatever brand is on sale. :)
    Hope you enjoy!

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