Two-Meat Spaghetti Sauce
This chef-curated Two-Meat Spaghetti Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 39g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 432 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Two-Meat Spaghetti Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Two-Meat Spaghetti Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Two-Meat Spaghetti Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 pound ground beef
- 1 pound Italian sausage links, cut
- into 3/4 inch slices
- 1 large onion, chopped
- 2 (15 ounce) cans tomato sauce
- 1 (16 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato paste
- 3/4 cup water
- 1 (4 ounce) can mushroom stems
- and pieces, drained
- 1/2 cup sliced stuffed olives
- (optional)
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Worcestershire
- sauce
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon celery salt
- 1 bay leaf
- Hot cooked spaghetti
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drainStep 2: Technique & Execution
Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasoningsStep 3: Technique & Execution
Reduce heat; simmer, uncovered, for 45 -60 minutes or until sauce reaches desired thicknessStep 4: Technique & Execution
Discard bay leafStep 5: Technique & Execution
Serve over spaghetti; or cool, cover and freeze for up to 2 months.Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 432 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 39g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 33g | Complex, slow-digesting dietary fiber |
| Fat | 11g | Wholesome dietary lipids for micronutrient absorption |
Two-Meat Spaghetti Sauce
This chef-curated Two-Meat Spaghetti Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain
Technique & Execution: Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings
Technique & Execution: Reduce heat; simmer, uncovered, for 45 -60 minutes or until sauce reaches desired thickness
Technique & Execution: Discard bay leaf
Technique & Execution: Serve over spaghetti; or cool, cover and freeze for up to 2 months.
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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