This homemade Olive Garden Three Meat Sauce is thick, super flavorful, and honestly kinda addictive. It’s loaded with ground beef, Italian sausage, and a hit of pepperoni — perfect for pasta nights when you want something filling without a ton of effort. Makes a big batch too, so yeah… meal prep win.

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Quick Summary

Prep time: 10 mins
Cook time: 30 mins
Flavor: Rich, meaty, just a bit spicy
Great for: Cozy dinners, leftovers, pasta cravings

Why I Like This Recipe

This sauce was a “what can I make that feeds me and makes me feel like I’ve done something today” kinda dish. I had meat in the fridge, marinara in the pantry, and like… a vague craving for something warm and saucy. It all came together fast, and now it’s just one of those go-tos. Also? The pepperoni thing? Total game-changer.

Ingredients

48 oz marinara sauce (2 jars)
16 oz crushed tomatoes
1 cup chopped onions
2 tbsp olive oil
1 lb ground beef
1 lb Italian sausage
½ cup pepperoni, chopped real small
1 tsp Italian seasoning

How To Make Three Meat Sauce

Sauté the onions: Olive oil in a big pot, medium heat. Toss in the chopped onions and let ’em soften for about 5–7 mins — you’ll smell when they’re ready.
Add marinara + tomatoes: Dump in the marinara and crushed tomatoes. Stir a little, then lower the heat and just let it chill there while we deal with the meat.
Brown the beef + sausage : In another pan, cook the ground beef and sausage together. Break it up, get it all browned — no pink left. Drain the fat or your sauce’ll be swimming.
Combine everything: Back to the big pot — stir in the cooked meat, chopped pepperoni, and seasoning. Give it a good mix so it all starts blending.
Simmer time: Let it go for 20 minutes on low heat. Stir it now and then. Taste it at the end — might not need salt, depends on how salty your meats are.

Three Meat Sauce – Easy Olive Garden Copycat

Tips for Success

Use a marinara that’s not packed with sugar — go for one with minimal ingredients.
Drain that meat. I know, annoying, but grease ruins this sauce.
Chop the pepperoni super small. If it’s chunky, it kinda hijacks every bite.
Simmer the full 20 mins. Trust me — it changes the whole thing.
Don’t salt too early. The sausage and pepperoni usually bring enough.

Storage and Reheating

Fridge: Cool it down first. Then pop it in an airtight container — it keeps well for 4 days.
Freezer: Same deal — cool first. Store flat in a freezer bag or container. Lasts up to 3 months.
Reheat: Just use a pot on low heat. Stir often. Don’t microwave unless you’re truly desperate.

Frequently Asked Questions

Can I use just one meat?
Yeah, totally. Just beef or just sausage works — it’s still good, just not as meaty.
Is this spicy?
Not really, but if you use spicy sausage or pepperoni, it can get a little kicky.
Best pasta to pair it with?
Rigatoni or penne. Something that catches the sauce. Spaghetti kinda slips too much.
Can I make this ahead?
Yep. It actually gets better after a day in the fridge. The flavors meld.
Does it need cheese on top?
I mean… not need, but also yes. Parm or mozz, go wild.

Common Mistakes and How to Dodge Them

Using sugary marinara: Some jarred sauces are loaded with sugar. Taste it first — if it’s too sweet, your sauce’ll taste like spaghetti candy.
Not draining the fat: Please don’t skip this. Unless you love greasy sauce floating with orange puddles.
Chunky pepperoni bits: If it’s not chopped small enough, it kinda takes over. Dice it up like it owes you money.
Rushing the simmer: You’ll miss out on the magic. Give it 20 minutes. That’s when it gets all cozy and blended.
Over-salting at the start: This sauce has sausage and pepperoni. Taste at the end, not the beginning. Learned that the hard way.

Nutrition Facts (Per Serving)

Calories: 378 kcal
Total Fat: 28g
Saturated Fat: 9g
Cholesterol: 72mg
Sodium: 1235mg
Potassium: 859mg
Total Carbohydrate: 12g
Dietary Fiber: 3g
Sugars: 8g
Protein: 18g

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