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.
Jump to RecipeQuick 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.

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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Three Meat Sauce – Easy Olive Garden Copycat
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy8
servings10
minutes30
minutes378
kcalRich, meaty pasta sauce with beef, sausage, and pepperoni — thick, flavorful, and ridiculously satisfying.
Ingredients
48 oz marinara sauce
16 oz crushed tomatoes
1 cup chopped onions
2 tbsp olive oil
1 lb ground beef
1 lb Italian sausage
½ cup pepperoni
1 tsp Italian seasoning
Directions
- Sauté chopped onions in olive oil until soft.
- Add marinara sauce and crushed tomatoes. Simmer on low.
- In another pan, brown the beef and sausage. Drain fat.
- Stir meats, pepperoni, and seasoning into the sauce.
- Simmer everything together for 20 minutes. Stir occasionally.
- Taste and season as needed. Serve over pasta.
Notes
- Pick a good marinara — simple and unsweetened.
- Chop the pepperoni tiny so it melts in.
- Don’t skip the simmer — it’s where the flavor builds.
- Taste before salting. Seriously.