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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen. Ingredients:
1 pound ground beef |
1 pound johnsonville® mild italian sausage links links, cut into 3/4-inch slices |
1 large onion, chopped |
2 cans (15 ounces each) tomato sauce |
1 can (14-1/2 ounces) stewed tomatoes |
1 can (6 ounces) tomato paste |
3/4 cup water |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 cup sliced pimiento-stuffed olives, optional |
2 teaspoons italian seasoning |
1-1/2 teaspoons worcestershire sauce |
1 teaspoon garlic powder |
1 teaspoon sugar |
1/2 teaspoon chili powder |
1/4 teaspoon dried oregano |
1/4 teaspoon celery salt |
1 bay leaf |
hot cooked spaghetti |
Directions:
1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness.
2. Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months. Yield: 9 servings.
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