This robust Spaghetti Sauce of Three Meats is a comforting, home-style dish that delivers deep, savory flavors with every bite. By combining beef, pork, and chicken, you create a complex meat profile that is far richer than a single-meat sauce. The meats are browned with aromatic onions and garlic, then simmered slowly in a base of canned Italian tomatoes and tomato paste until tender and infused with the sauce. Brightened with fresh basil, parsley, and a splash of lemon juice, this sauce balances richness with freshness. It is perfect for weeknight family dinners, potlucks, or meal prep, as the flavors deepen even more when reheated. Serve over spaghetti for a satisfying, protein-packed meal that feels like a hug in a bowl.
Spaghetti Sauce Of Three Meats
Description
This robust Spaghetti Sauce of Three Meats is a comforting, home-style dish that delivers deep, savory flavors with every bite. By combining beef, pork, and chicken, you create a complex meat profile that is far richer than a single-meat sauce. The meats are browned with aromatic onions and garlic, then simmered slowly in a base of canned Italian tomatoes and tomato paste until tender and infused with the sauce. Brightened with fresh basil, parsley, and a splash of lemon juice, this sauce balances richness with freshness. It is perfect for weeknight family dinners, potlucks, or meal prep, as the flavors deepen even more when reheated. Serve over spaghetti for a satisfying, protein-packed meal that feels like a hug in a bowl.Ingredients
Directions
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Heat oil or fat in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Season the beef, chicken, and pork pieces with salt and pepper. Brown the meat pieces in batches, ensuring they are seared on all sides, then remove from pot and set aside.
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In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes. Add the crushed garlic and cook for another minute until fragrant.
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Return the browned meat to the pot. Stir in the tomato paste, coating the meat thoroughly, and cook for 2 minutes to deepen the flavor.
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Pour in the canned Italian tomatoes, breaking them up with a spoon. Add the bay leaves, basil, and half of the chopped parsley. Stir to combine.
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Bring the sauce to a boil, then reduce heat to low. Cover and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
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Remove the bay leaves. Stir in the lemon juice and remaining chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
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Meanwhile, cook spaghetti in a large pot of boiling salted water according to package directions until al dente. Drain well.
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If using meatballs, heat them by simmering in the sauce for the last 15 minutes of cooking or until heated through.
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Serve the sauce and meat over the cooked spaghetti, topped with meatballs if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1530.3kcal
- % Daily Value *
- Total Fat 56.0g87%
- Saturated Fat 17.6g89%
- Cholesterol 280.3mg94%
- Sodium 2866.2mg120%
- Total Carbohydrate 162.2g55%
- Dietary Fiber 44.4g178%
- Sugars 59.4g
- Protein 120.4g241%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This sauce freezes exceptionally well. Allow it to cool completely before transferring to airtight freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Ingredient Substitutions: You can use ground beef, ground pork, and ground chicken instead of cut-up pieces if you prefer a traditional meatball texture, forming them into balls and browning before adding to the sauce.
Tip: For a smoother sauce, you can blend the tomatoes before adding them, or use an immersion blender at the end of cooking.
Variations: Add a pinch of red pepper flakes for heat, or a splash of red wine during the browning step for extra depth.
