Name: Sue's Spaghetti Sauce by Creamettes
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 24 serving(s)
Ingredients: 1 1/2 lbs ground beef; 1 1/2 lbs bulk sausage; 6 ounces pepperoni (diced); 2 large onions (chopped); 1 medium green pepper (chopped); 3 garlic cloves (minced); 84 ounces tomatoes, canned (cut up, undrained); 18 ounces tomato paste; 16 ounces tomato sauce; 1 cup water; 8 ounces fresh mushrooms (sliced); 1 cup pimento-stuffed green olives, sliced; 1 cup pitted ripe olives (sliced); 3 medium carrots (finely chopped); 2 teaspoons italian seasoning; 2 teaspoons oregano; 4 bay leaves; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon ground cinnamon (optional)

Recipe by Myrna B.

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

This is a delicious sauce that makes lots. It was published in a recipe booklet by Creamettes in the 1980s. I never put mushrooms in anything (can't stand them!) but the original recipe calls for them, so I included them in the list of ingredients.

Ready In:: 5hrs 30mins
Serves:
Units:

Join In Now Join the conversation!

ingredients

1 ¹⁄₂ lbs ground beef
1 ¹⁄₂ lbs bulk sausage
6 ounces pepperoni (diced)
2 large onions (chopped)
1 medium green pepper (chopped)
3 garlic cloves (minced)
84 ounces tomatoes, canned (cut up, undrained)
18 ounces tomato paste
16 ounces tomato sauce
1 cup water
8 ounces fresh mushrooms (sliced)
1 cup pimento-stuffed green olives, sliced
1 cup pitted ripe olives (sliced)
3 medium carrots (finely chopped)
2 teaspoons italian seasoning
2 teaspoons oregano
4 bay leaves
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon pepper
¹⁄₂ teaspoon ground cinnamon (optional)

directions

In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until sausage is no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, 4 to 8 hours, stirring occasionally. Sauce may be prepared in advance and refrigerated for 1 to 2 days.
About 4 quarts sauce (18 to 24 servings).
Prepare 1 pound batches of spaghetti according to directions; drain. Add olive oil; toss to coat. Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.
- - - - - - - - - - - - - - - - - -
NOTES : Sauce may be frozen in serving size batches until ready to reheat.
Creamettes also says if you have cooked too much pasta, it can be refrigerated up to 3 days in a covered container. Reheat in a microwave or drop pasta in boiling water until hot -- about one minute. Stir gently to separate. . .
OR FREEZE. Place cooled, oiled pasta in a plastic freeze bag, seal, and freeze for up to 3 weeks. To reheat, remove pasta from bag and add to boiling water; stir gently to separate. Return to boil. Reheat until hot -- about 2 minutes.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Myrna B.

Contributor

@Myrna B.

Contributor

"This is a delicious sauce that makes lots. It was published in a recipe booklet by Creamettes in the 1980s. I never put mushrooms in anything (can't stand them!) but the original recipe calls for them, so I included them in the list of ingredients."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

creation by Myrna B.

2/28/2007

This is a delicious sauce that makes lots. It was published in a recipe booklet by Creamettes in the 1980s. I never put mushrooms in anything (can't stand them!) but the original recipe calls for them, so I included them in the list of ingredients.