Uncle Sam's Meaty Spaghetti Sauce

"This recipe is handed down a generation from an ex Navy cook who passed it to me. I have been making this as is for a while now but I misplaced the original recipe so I may be off just a bit..."
photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
Ready In:
3hrs 20mins




  • (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
  • Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
  • Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
  • Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
  • Once done, combine all the ingredients cooked so far back in a large sauce pot.
  • Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
  • Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
  • Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
  • Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
  • Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
  • Stirring frequently, cook for about 3 hours.
  • This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
  • Serve over spaghetti, ravioli or use as your sauce in lasagna.

Questions & Replies

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  1. breezermom
    I love a sauce that simmers all day on the stove.....so, I let mine simmer for 5 hours, and added some merlot to it. Otherwise, I followed the recipe. I used ground sirloin and italian sausage for the meat. I also added the mushrooms. This makes a very hearty, thick sauce! Delicious!!
  2. nannielee
    Awesome Recipe!! I added the Italian sausage just like breezermom. Also added ground sirloin and mushrooms! yummy!! Throw in a bag of frozen meatballs. My husband love it!<br/>Thanks!
  3. JackieOhNo!
    "Meaty" is definitely the word to describe this spaghetti sauce! I used 2 lbs. of ground beef and added 1 lb. of Italian sausage and 8 oz. of sliced white mushrooms. I then followed the recipe precisely, even using the Hunts products. I really like the idea of adding the bell pepper, which is a little different. I used red, as suggested. The sauce was so thick from all the meat in it, that it also seemed like a goulash! I think a total of 2 lbs. of meat would be fine and would be the right proportion to go with the amount of tomatoes. I did end up adding more salt, but that's just personal taste. Definitely a hearty sauce and, needless to say, it makes a LOT! Made for Spring PAC 2012.
  4. Bossy Chef
    Wow- this is fantastic. My kids loved the recipe. It was very easy to make. Thank you


Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
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