Linda's Meaty Spaghetti Sauce

"My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is."
Linda's Meaty Spaghetti Sauce created by lazyme
Ready In:
4hrs 25mins



  • In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
  • Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
  • Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
  • Add the Red wine, if using.
  • Add salt to taste, starting with 1 T.
  • Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
  • Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
  • A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
  • Serve with your favorite pasta.
  • Sprinkle with freshly grated Parmesan, if desired, and enjoy!
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  1. Lindas Recipes
    AMAZING Italian sauce, and so delicious! Great thick sauce with loads of flavor. Doesn't get much better than this! A must try, if you want an authentic sauce. Thanks so much for sharing this amazing recipe!!
  2. Darlene H.
    Slow and steady wins the race... I only cook paste out first & cook to a deep then add purée and cook down again then sauce repeat and then the secret is slow and steady
  3. David Hawkins
    Hi Linda,<br/><br/>This recipe is so close to mine! (Though I have to say, mine isn't mine, it is old school navy!) Recipe #266272 I liked the tabasco touch, it is a bit different and probably adds a nice twist! Like Charlee, I love Kittencal's meatballs too, really great compliment to both sauces.
  4. Nimz_
    This was good but just too sweet for our taste. I used ground sweet sausage so just cooked that right in with the hamburger meat and that might have been the problem. I cooked it for about 7 hours. After 5 hours I added additional seasonings of oregano, Parsley, more red pepper flakes, some fresh ground pepper, and some garlic salt. But it still was just too sweet. Although not mentioned in the ingredient list, I did add about 1 cup of a nice Merlot. Thanks for sharing. This made a huge amount. Made for the diabetic forum. :)
  5. Diabeticdelimma1
    This sauce is probably the best we have ever had. My family ate like little piggys! I made meat balls and added them to the sauce. Had with Italian bread and salad on the side. Great meal and enough left over for a few more lunches, which we love!

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