This hearty spaghetti dish combines a rich tomato-based sauce with a medley of Italian sausage, ground beef, mushrooms, olives, and spices for a full-bodied flavor. It's a classic homemade comfort food recipe popular in mid-20th-century American kitchens, especially in homes that blended Italian-American cooking with pantry staples. The addition of pimiento-stuffed olives gives it a savory, slightly tangy kick that sets it apart from other sauces. Served over spaghetti and topped with grated cheese, this meal is perfect for family gatherings or casual weekend dinners.
Ingredients
- ½ lb fresh mushrooms (sliced)
- 1 onion (medium, sliced)
- 1 green pepper (medium, diced)
- ½ cup olive oil ( or salad oil)
- ½ lb sweet Italian sausage (cut in pieces)
- 2 1/2 lb ground beef ( or ground chuck)
- 28 oz tomatoes
- 12 oz tomato paste
- 1 cup water
- 2 tsp salt
- 1 tsp garlic powder
- 1 bay leaf
- 1 tsp basil leaves
- ½ tsp oregano leaves
- ⅛ tsp pepper
- ½ cup pimiento-stuffed olives (sliced )
- 3 tbsp salt (for pasta water)
- 6 – 9 qts boiling water
- 1½ lbs spaghetti
Instructions
Step 1: Sauté the Vegetables
- In a Dutch oven, sauté mushrooms, onion, and green pepper in oil until crisp-tender.
- Remove with a slotted spoon and set aside.
Step 2: Brown the Meats
- In the same Dutch oven, brown the sausage.
- Remove the sausage and brown the ground beef.
- Remove any excess fat.
Step 3: Combine Sauce Base
- Return vegetables and sausage to the pot.
- Stir in tomatoes, tomato paste, water, salt, and seasonings (garlic powder, bay leaf, basil, oregano, pepper).
- Cover and simmer for 30 minutes.
- Uncover and simmer 15 minutes more, stirring occasionally.
Step 4: Add Final Touches
- Stir in sliced olives.
- Simmer an additional 15 minutes.
Step 5: Cook the Spaghetti
- Meanwhile, bring 6 quarts of water to a boil.
- Add 3 tablespoons salt.
- Gradually add spaghetti to water.
- Cook uncovered, stirring occasionally, until tender.
- Drain in colander.
Step 6: Serve
- Serve spaghetti topped with sauce.
- Sprinkle with grated cheese if desired.
Tips
- Substitute part of the water with dry red wine for deeper flavor (as noted on the card).
- Use hot Italian sausage for a spicier sauce.
- Make a day ahead, this sauce improves with time.
- Add fresh basil at the end for brightness.
- Use ground pork or a beef, pork blend instead of all beef.
- Serve over other pasta shapes like rigatoni or penne.
- Freeze leftover sauce for up to 3 months.
- Finish with freshly grated Parmesan or Romano cheese.
Nutrition
Calories: 982kcalCarbohydrates: 79gProtein: 48gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 132mgSodium: 1165mgPotassium: 1552mgFiber: 7gSugar: 12gVitamin A: 1543IUVitamin C: 37mgCalcium: 94mgIron: 6mg
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