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Italian Meat Sauce

Italian Meat Sauce

This sauce makes 14 cups, but only 6 cups are needed for the lasagna. Freeze extra sauce in zip-top plastic freezer bags, and use later for another meal.


This recipe goes with Hearty Lasagna With Italian Meat Sauce

Southern Living JANUARY 2006

  • Yield: Makes 14 cups (serving size: 1/2 cup)
  • Cook time: 1 Hour, 45 Minutes
  • Prep time: 15 Minutes


  • 3 pounds extra-lean ground beef
  • 2 large onions, chopped
  • 2 medium-size green bell peppers, chopped
  • 1 1/2 teaspoons minced garlic
  • 2 (26-ounce) jars vegetable pasta sauce
  • 2 (14 1/2-ounce) cans chopped diced tomatoes with basil, garlic, and oregano
  • 3 (8-ounce) cans no-salt-added tomato sauce
  • 2 teaspoons dried Italian seasoning
  • 1 1/2 teaspoons pepper


Cook ground beef and next 3 ingredients, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to pan. Stir in pasta sauce and remaining ingredients.

Bring to a boil, and reduce heat to medium-low; cover and simmer, stirring occasionally, 45 minutes. Uncover and simmer, stirring occasionally, 45 minutes or until sauce is thickened.

Note: For testing purposes only, we used Classico Traditional Favorites Garden Vegetable Primavera Pasta Sauce.

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 34%
  • Fat: 5.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 11.6g
  • Carbohydrate: 13g
  • Fiber: 1.9g
  • Cholesterol: 18mg
  • Iron: 1.4mg
  • Sodium: 359mg
  • Calcium: 29mg

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Italian Meat Sauce Recipe