Italian Pasta Sauce



  • 4 pounds ground beef
  • 1 pound Italian sausage(qema roll slices)
  • 1 large onion, chopped
  • 3 celery(herb) ribs, chopped
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 3 cans (28 ounces each) crushed tomatoes in puree
  • 3 cans (6 ounces each) tomato paste
  • 3 cups chicken or beef broth(yakhni)
  • 1 pound fresh mushrooms, sliced
  • 3/4 cup minced fresh parsley
  • 1 tbsp sugar
  • 2 tsp salt
  • 1/2 tsp pepper(mrch)
  • 1/2 tsp ground allspice(grm msala), optional
  • Hot cooked pasta


  1. In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery(herb) and garlic in oil until vegetables are tender.
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  3. Return the beef and sausage (qeema roll slices)to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.
    Freeze option: 
    Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

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