Lots O'Veggies Sausage Spaghetti Sauce

Lots O'Veggies Sausage Spaghetti Sauce

20 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
debrasteward
Recipe by  debrasteward

“This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better! Full of flavor, and makes a great base sauce for lasagna. It's critical to use fresh basil, other herbs may be dried. Do not use canned tomatoes which have any corn syrup in them. Home canned tomato equivalent is 3 quarts. If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
  2. In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

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Reviews (20)

Rate This Recipe
Sarah Jo
28

Sarah Jo

I used all red peppers and I used one large can crushed tomatoes and one large DRAINED can of diced tomatoes. This was good but both my husband and I thought the thyme was overpowering everything else in the sauce, so much so that noone really enjoyed it. I'll make this again but I'd cut way back on the thyme--then re-review.

Jennifer : )
17

Jennifer : )

My husband and I very much enjoyed this recipe this evening. This is what I did... I didn't add the italian sausage or the third can of tomatoes (I didn't have them). I only added half the package of spinach (and it was still frozen because I was running out of time). I thought it was just the right amount. The recipe doesn't state this, but I added the meat into the sauce then covered to simmer. I knew we would enjoy this recipe because I usually make a quicky spaghetti sauce with store bought sauce, ground beef and a package of frozen italian vegetable blend thrown in it. Thanks for sharing! YUM!

jrbaker
14

jrbaker

We made this exactly as written, except for the carrots (I forgot to buy them). The recipe instructions do not include every step for some reason--this should be edited to include adding the meat with the veggie mixture before simmering. I can see how this would make a wonderful lasagna sauce! My husband & daughter opted to eat it over spaghetti, and I ate it out of a bowl with garlic bread. We loved it, loved the vegetable content, loved the fresh flavor, loved everything! Just don't expect a super thick sauce, it has no tomato paste or thickening agent--but it is wonderful without it, and you don't feel heavy after eating it. I'll definitely make it again!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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