Two Meat Spaghetti Sauce

Prep Time
Cook Time
Ready In

"I found this recipe in the 2009 Taste of Home Quick Cooking Annual Recipes. It was submitted to them by Shirley Kinner of Medford Wisconsin. Since I don't like mushrooms, they were left out. But I will list them in the ingredients, and you can leave them out if you like.When I made this, the dried minced onions were added with the ground beef and pepperoni.I think if you like a thicker sauce, you might want to cut the amount of water to 3/4 cup. Submitted to " ZAZZ " on August 3rd.,2012"

Original recipe yields 4 servings


  • Serving Size: 1 (290.3 g)
  • Calories 493.5
  • Total Fat - 28.8 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 94.6 mg
  • Sodium - 1222 mg
  • Total Carbohydrate - 31.9 g
  • Dietary Fiber - 2 g
  • Sugars - 21.6 g
  • Protein - 26.2 g
  • Calcium - 46.2 mg
  • Iron - 3.7 mg
  • Vitamin C - 28.2 mg
  • Thiamin - 0.2 mg

Step 1

In a large skillet, cook beef and pepperoni ( this is when I added the onions ) over medium heat until beef is no longer pink,drain.

Step 2

Return meat to skillet and add rest of ingredients.

Step 3

Bring sauce to a boil and reduce to a simmer, uncovered for 20 minutes.

Tips & Variations

No special items needed.



Sauce was thin and watery on the bottom of my plate which wasn't too appealing. Flavor was good but not great. Needed more spices. I will stick with my old standby next time.

review by:
(4 Jun 2019)


Very tasty spaghetti. We liked the zip from the chili powder!

review by:
(11 Oct 2014)


Yum! Easy and very good. I was a little scared of the chili powder, but it just gives it a rich flavor. Made for CQ 2014

review by:
(24 Aug 2014)