Beef and sausage pasta sauce

    2 hours 35 min

    An incredibly meaty tomato-based pasta sauce, which is simple to make. Serve over your favourite pasta and top with Parmesan cheese. This sauce is freezer-friendly.

    288 people made this

    Serves: 32 

    • 450g lean minced beef
    • 450g pork sausagemeat
    • 60g sliced pepperoni
    • 1 green pepper, chopped
    • 1/2 red pepper, chopped
    • 1 tablespoon finely chopped garlic
    • 2 onions, chopped
    • 2 carrots, diced
    • 2 sticks celery, chopped
    • 150g mushrooms, chopped
    • 425g passata
    • 2 (400g) tins chopped tomatoes
    • 350g tomato puree
    • 3 cubes beef stock
    • 3 bay leaves
    • 1 tablespoon dried thyme
    • 1 1/2 tablespoons dried oregano
    • 1 1/2 teaspoons dried basil
    • 1/2 teaspoon crushed chillies
    • 1 teaspoon ground black pepper
    • 1 tablespoon caster sugar
    • 250ml beef stock

    Prep:15min  ›  Cook:2hr20min  ›  Ready in:2hr35min 

    1. In a large stockpot cook the minced beef, sausagemeat, pepperoni, green pepper, red pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain off the fat.
    2. To the large saucepan, add the mushrooms, passata, tomatoes, tomato puree, stock cubes, bay leaves, thyme, oregano, basil, crushed chillies, black pepper, sugar and beef stock and stir well. Pour the meat mixture into the pan. Bring to the boil, reduce heat and cover. Simmer for 2 hours.

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    Reviews in English (242)


    This is exactly what it says it is, a very meat-tasting sauce. Do NOT expect a traditional/strong or fresh tomato flavor from this recipe. I should have known from the three bouillion and beef broth, but I never made spaghetti sauce before, so now I know. I love the simplicity of this recipe, but I would leave out the bouillion and the beef broth because I prefer spaghetti sauce with a strong/fresh tomato taste. I love that it's a thick sauce, so I think it's a good recipe, just not enough tomato flavor for me. I left out the pepperoni when I made this, and also used fresh mushrooms instead of canned. Thanks for sharing this recipe.  -  11 Feb 2007  (Review from Allrecipes US | Canada)


    THE BEST! I was making meatballs so I made this sauce without the meats. I basically followed the recipe; only changes I made were to add additional 1 tablespoon of minced garlic (as garlic lover), add additional 2 (15 oz) cans of tomato sauce (sauce was too thick), add 1 (28 oz) can of pureed tomatoes (sauce was too thick), add additional ½ teaspoon of crushed red pepper flakes (for extra heat), add 2 teaspoons of soy sauce (for flavor and deep color), replace honey for the sugar and add additional 1 tablespoon of honey (for little bit of sweetness). My husband and 8 other guests raved! Easy, simple and delicious! Thanks for the great recipe!  -  07 Nov 2005  (Review from Allrecipes US | Canada)


    This definitely gets 5 stars! This is my new meat sauce recipe from now on. I do make some changes: I use italian turkey sausage instead of pork, I omit pepperoni, I use a pack of fresh mushrooms, 1 whole green bell pepper, 1 whole red bell pepper, add a small can of extra tomato sauce, and definitely more garlic. I freeze most of a batch and have super-quick dinners when I need it.  -  01 Oct 2005  (Review from Allrecipes US | Canada)