Search thousands of recipes reviewed by home cooks like you.

Marica's Spaghetti Meat Sauce

Marica's Spaghetti Meat Sauce

Marica van Wynen

Try topping your next bowl of pasta with this hearty spaghetti sauce. For added flavor, try stirring in diced smoked ham just before serving. Serve with your favorite pasta.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1391 mg
  • 56%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
  2. Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Rebslo
26
2/25/2003

Not the best taste.

BARNKITTY
13
9/28/2005

Hmm, not quite what I think of as a 'sauce'. Tasted much more like chili. I doubled the ingredients, used over 3lbs of fresh tomatos, and ended up having to add a 28oz. can of crushed AND another can of diced tomatos just to get some actual sauce. Did add some garlic, because what is spaghetti sauce without garlic? All said and done, let it simmer for several hours and it still ended up tasting more like chili than anything else. Used it in making stuffed peppers and it went well with the peppers. I'm looking for something more traditional and sauce-y, so probably won't make this one again. The carrots and celery give it a bit of a strange flavor and not one that makes me thing 'italian' or 'spaghetti'.

PAIXFUL
11
8/13/2003

To start with, I did make this differently in that I did not have sage or mushrooms or pork in mine. I used 2 lbs of beef and increased everything else accordingly. I also used canned diced tomatoes instead of fresh ones. I would definitely drain some tomato juice from the cans next time because this ended up being more like a soup/stew. It was really good but didn't seem like a spaghetti topping because of this. I would make it again and maybe once drained, the sauce would be more like a sauce than a soup.