Three-Meat Sauce

Name: Three-Meat Sauce
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 18 cups
Cuisine: Europe, Italian
Ingredients: 1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes; 1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes; 1 pound Italian sausage links, cut into 1-inch slices; 3 tablespoons olive oil; 3 large onions, chopped; 5 cans (15 ounces each) tomato sauce; 3 cans (6 ounces each) tomato paste; 1 cup water; 1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes; 1/2 cup minced fresh oregano or 3 tablespoons dried oregano; 5 teaspoons salt; 2 teaspoons pepper

TEST KITCHEN APPROVED

Total Time:Prep: 10 min. Cook: 2-1/2 hours

By Taste Of Home Editorial Team

Recipe by Lillian Di Senso, Lake Havasu City, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

"This authentic Italian spaghetti sauce recipe is a longtime family favorite," relates Lillian Di Senso of Lake Havasu City, Arizona. "Very hearty with lots of meat and a zippy flavor, it's wonderful over a plateful of your favorite pasta."

Can you freeze Three-Meat Sauce?

Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti.

TEST KITCHEN APPROVED

Three-Meat Sauce

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Yield:18 cups

Prep:10 min

Cook:2 hours 30 min

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Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes
1 pound Italian sausage links, cut into 1-inch slices
3 tablespoons olive oil
3 large onions, chopped
5 cans (15 ounces each) tomato sauce
3 cans (6 ounces each) tomato paste
1 cup water
1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes
1/2 cup minced fresh oregano or 3 tablespoons dried oregano
5 teaspoons salt
2 teaspoons pepper

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Directions

1
In a Dutch oven, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water and seasonings. Bring to a boil.