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Author Notes: My mother-in-law makes a killer spaghetti sauce. I can eat it by the bowlful. When I need to make something for a crowd (especially when kids are involved), this is my go-to. It's meaty, tangy, familiar and satisfying. It's love on a plate. —Laurie
Makes 4 quarts (freezes well)
- 1 pound Ground beef
- 1 pound bulk Italian sausage (sweet or hot)
- 6 ounces sliced pepperoni
- 1 large white onion
- 4-5 cloves garlic, minced
- 46 ounces can tomato juice
- 2 cans tomato sauce (30 oz. total)
- 2 cans tomato paste (12 oz. total)
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon cumin
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1/2 teaspoon sugar
- Put a little olive oil in a large pot and saute onions until soft. Remove to bowl. Put ground beef and sausage into pot and brown, breaking up into small pieces (I use a potato masher). Drain excess fat and add onions back in. Put all spices, garlic, pepperoni, tomato sauce and tomato paste into pot and stir until combined. Add half of tomato juice (reserve the remaining juice to thin sauce out, if needed, after simmering). Simmer partially covered for 2 hours, stirring occasionally. Pour over hot spaghetti, adding freshly grated parmesan cheese and chopped parsley or basil, if you like.
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall