How to make it

  • Preheat the oven to 350 degrees. Mix 1 lb ground beef and 1/4 ground veal. Spread meat in a baking pan and cook in the moderate oven for 20 minutes.
  • Flip it and continue to cook for 10 minutes longer.
  • In a saucepan combine: sage,oregano,salt, peppper, onion mushrooms and garlic. Heat, stiring on top of stove.
  • Spread over meat and continue to cook in oven for 15 minutes longer.
  • Remove meat mixture from oven and transfer to a large saucepan
  • Add canned tomatoes, tomato puree and tomato paste.
  • Mix well, bring to a boil, and simmer for an hour and 15 minutes.
  • Correct seasoning with salt . Cool in refrigerator
  • Sauce will last for a week or freeze and use whenever

Reviews & Comments 16

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    " It was excellent "
    victoriaregina ate it and said...
    i WOULD TWEAK IT A BIT, BUT 5 FORKS.

    Vickie
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    " It was excellent "
    lanacountry ate it and said...
    Flagged pic..!! :)
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    " It was excellent "
    lanacountry ate it and said...
    Very nice recipe..Love it!! Thank you!! 55555
    (I agree with Elaine!:)
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  • petunia97 11 years ago
    I've never cooked with sage, so I wouldn't know the difference anyway! This is THE SAUCE RECIPE I've been looking for. I have everything else to make it and surely will. Thanks!It sounds delicious!
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    " It was excellent "
    momo_55grandma ate it and said...
    dont think I would add the sage{my preference the rest sounds good 2 different types meat after mmaking could refrigerate after letting cool. Thanks great recipe
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    " It was excellent "
    chefelaine ate it and said...
    Personally, I feel you were under-rated on this, CFF. I give it a FIVE. :+D
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  • sandeet 11 years ago
    Hmmmm...u must've been peeking over my shoulder when I make my sauce LOL. Only real difference is that I use ground Italian sausage instead of ground veal, thinly slice the shrooms, & cook meat in large pot draining off grease prior to using. I hope u use canned Roma tomats, they r the best!!
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    " It was excellent "
    linebb956 ate it and said...
    This is wonderful.. great post..
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  • prettyface78 11 years ago
    When I was a little girl I had an aunt that was Italian. Her mother made the most deliscious spaghetti meat sauce I ever tasted. Have no clue as to what her ingredients were. Maybe your meat sauce will be what I have been looking for. Keep up the great cooking skills.
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  • tillia 11 years ago
    I am always looking for new ideas to cook with.
    What are ground mushrooms?
    What are ground onions?
    What is ground garlic?
    Where do I get them?
    Can you cook dry herbs in a dry saucepan then add to a recipe? I always thought you shouldn't do that.
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    " It was not good "
    mystic_river1 ate it and said...
    #2 you cook herbs in a dry pan?
    sage would never be used in an Italian sauce like that. The herbs would burn in a dry pan and then again in a 350 oven.
    what size are the cans of tomato mixtures??
    and what kind of tomatoes..whole , sliced, diced?
    if you cool a pot of sauce that has been simmering for 1 1/4 hours in the refrigerator, you will defrost the refrigerator or lower the temp. drastically. Lots of questions on this 'recipe'.
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  • nemo 11 years ago
    Sounds great!
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  • canzi 11 years ago
    Yum.
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  • sparow64 11 years ago
    this sounds great! can't wait to try it.
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  • cookingforfun 11 years ago
    I eliminated the sage. It was in there as it was totally authentic, but without it, it really made no difference.
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  • kattyg38 11 years ago
    Have never thought of putting sage in spaghetti sauce. As a matter of fact, I only use sage in dressing and when attempting a sausage flavor in ground beef( sage and fennel seed). Is that why you use it?
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