Herbed Italian Meat Sauce

This recipe from a California cousin back in 1953, and it's just as popular with the family now as it was then. The slow simmering really blends the tastes.


4 to 5 servings


1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 small green pepper, chopped
1 (28 ounce) can stewed tomatoes
2 (8 ounce) cans tomato sauce
1 (8 ounce) can sliced mushrooms, undrained
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon ground sage
1/4 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 bay leaf
1 cup water
cooked pasta
grated Parmesan cheese


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients except pasta and cheese.

Simmer, uncovered, for 1 1/2 hours or until the sauce is as thick as desired, stirring occasionally. Discard bay leaf. Serve with pasta; sprinkle with cheese.

Estimated Time

Preparation Time: 5 minutes
Cook Time: 1 hour 40 minutes

Additional Information

Nutritional Information

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