Beef and Italian Sausage Pasta Sauce

    (861)
    1 hour 45 minutes

    This is my favourite meat sauce which has both Italian sausage and beef mince. I use it with pasta and lasagna.


    664 people made this

    Ingredients
    Serves: 16 

    • 500g Italian sausage, sliced
    • 375g lean beef mince
    • 1/2 cup minced onion
    • 2 cloves garlic, crushed
    • 1 (800g) tin crushed tomatoes
    • 2 (185g) tins tomato paste
    • 375g tomato pasta sauce
    • 1/2 cup (125ml) water
    • 2 tablespoons white sugar
    • 1 1/2 teaspoons dried basil
    • 1/2 teaspoon fennel seed
    • 1 teaspoon Italian herbs
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Directions
    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. In a large casserole dish over medium heat, cook the sausage, beef, onion and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato pasta sauce and water. Mix in sugar and season with basil, fennel seed, Italian herbs, salt and pepper. Reduce heat to low, cover and simmer 1 1/2 hours, stirring occasionally.

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    Reviews and Ratings
    Global Ratings:
    (861)

    Reviews in English (670)

    by
    864

    I made this twice, first as written and it was GREAT! But then I did some mild modifications. I used all ground beef, addes red wine instead of water and added 1/2 tsp of oregano and rosemary plus 2 bay leaves. Put it in my crock pot for 4 hours and it was OUTSTANDING! I even had a true Italian guy tell me it was an outstanding sauce. I served it over spaghetti.  -  06 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    424

    I've never written a review for a recipe before but this recipe was worth the effort. I made this as the recipe calls and it was fabulous. I've been making Italian food for a long time and this sauce was truly delicious. My Italian husband declared it the best sauce he's ever had!!  -  14 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    356

    Hope you enjoy it. I am still amazed that the responces my other recipe has recieved.  -  21 Apr 2007  (Review from Allrecipes USA and Canada)

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