Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

You can serve half of this 8-serving meat sauce now and freeze the other half for another meal.

Source: Better Homes and Gardens


Recipe Summary

25 mins
18 mins
43 mins


Ingredient Checklist


Instructions Checklist
  • Cook and stir veal, pork, and onion in a 4- to 5-quart Dutch oven until meat is browned. Add mushrooms and garlic; cook 3 to 5 minutes more or until mushrooms are tender, stirring occasionally. Drain off fat.

  • Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Serve over hot pasta. Sprinkle with grated Romano cheese. If desired, garnish with rosemary sprigs. Makes 8 servings.


Spoon sauce into a freezer container. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight; transfer to a saucepan and heat through. Or place frozen sauce in a large saucepan. Add 2 tablespoons water. Cover and cook over medium heat about 25 minutes or until heated through, stirring occasionally.

Nutrition Facts

362 calories; fat 5g; cholesterol 36mg; saturated fat 2g; carbohydrates 54g; mono fat 2g; poly fat 1g; insoluble fiber 4g; protein 19g; vitamin c 10.6mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 6.1mg; vitamin b6 0.2mg; folate 96.8mcg; vitamin b12 0.4mcg; sodium 668mg; potassium 294mg; calcium 50.5mg; iron 3.1mg.