Two-Meat Spaghetti Sauce

Total Time Prep/Total Time: 30 min.
Yield 5 servings
Test Kitchen Approved
“I can put this hearty dish together, make a salad and have supper on the table in 30 minutes flat. It's one of my favorite hurry-up meals-whether making it from scratch or taking the sauce out of the freezer.” Shirley Klinner - Medford, Wisconsin

Ingredients

  • 10 ounces uncooked spaghetti
  • 1/2 pound ground beef
  • 2 packages (3 ounces each) sliced pepperoni
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 3/4 to 1 teaspoon sugar
  • 1/2 teaspoon garlic powder

Directions

  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook beef and pepperoni over medium heat until beef is no longer pink; drain. Stir in the water, tomato sauce, tomato paste, mushrooms, onion, parsley, oregano, chili powder, sugar and garlic powder.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Serve with spaghetti.

Nutrition Facts

1-3/4 cups: 358 calories, 5g fat (2g saturated fat), 22mg cholesterol, 358mg sodium, 59g carbohydrate (9g sugars, 5g fiber), 18g protein.

“I can put this hearty dish together, make a salad and have supper on the table in 30 minutes flat. It's one of my favorite hurry-up meals-whether making it from scratch or taking the sauce out of the freezer.” Shirley Klinner - Medford, Wisconsin
Recipe Creator

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