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Doug's Killer Sauce

Doug's Killer Sauce

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This sauce is great alone, or add more spices and some beans (etc.) for chili, the options are endless!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 2259 mg
  • 90%

Based on a 2,000 calorie diet


  1. In a large stock pot over medium heat, brown the ground beef, pork and onion. Drain fat, and return to the heat.
  2. Stir in the garlic, green and red pepper, mushrooms, and tomato sauce. Stir in basil, oregano, Italian seasoning, bay leaves, and red pepper flakes. Salt and pepper to taste.
  3. Bring sauce to a boil. Cover and reduce heat to low. Let simmer for at least one hour; preferably all day.
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I have used this a number of times over the years. Depending upon what I use it for, I tweak it. For spaghetti, I add 1/2 lb of Italian sausage and 1 cup red wine, nixing the red pepper flakes. For sloppy joes, I make it a bit soupier, not cooking it down so much. For chili, I add back in the pepper flakes and add toasted chilis and chili powder. It uses are as limitless as your imagination.

Butterfly Flutterby

Gonna be generous and go with 5 stars. Ok, here we go: first of all, the taste is great. I have some comments, why does the recipe state to divide the onions and garlic? I can't see what you do with them later that would require dividing them. Also, I like to have diced tomatoes in my sauce (personal preference) so I wish that this was different. I think that a large onion should be specified. I think the red pepper flakes were maybe a bit much for this sauce. Overall though, great recipe and yes, very versatile! Easily customizable to suit the individual; spices can be tweaked. This recipe has been out there since 2002 and only 2 reviews..... why??? Great recipe that needs to get more exposure.


I cut the recipe in half and add less red pepper flakes and it makes the BEST spaghetti sauce I've ever had. Plus I still have enough to freeze for another meal. Yummy!