This Three Meat Sauce is a hearty, flavor-packed celebration of all things savory—the exact dish I crave when I want a sauce that eats like a meal. A perfect combo of lean ground beef, spicy Italian sausage, and the surprising, salty kick of finely chopped pepperoni, it is a robust masterpiece that turns a simple pasta night into a carnivore’s dream. The way the slow-simmered marinara absorbs the smoky fats from the meats while the Italian herbs tie everything together creates a thick, rich texture that provides a satisfying bite in every single spoonful.
Jump to RecipeThree Meat Sauce Recipe Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup yellow onion, chopped
- 48 oz marinara sauce (2 standard jars)
- 16 oz crushed tomatoes
- 1 lb ground beef
- 1 lb Italian sausage (mild or hot, casing removed)
- ½ cup pepperoni, chopped very small
- 1 tsp Italian seasoning
How To Make Three Meat Sauce Recipe
- Sauté the onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté for about 5–7 minutes. You’ll know they are ready when they become translucent, soft, and smell incredibly sweet.
- Add marinara and tomatoes: Carefully pour the marinara sauce and the crushed tomatoes into the pot with the onions. Stir well to combine, then lower the heat to a gentle simmer. Let this sit and meld while you prepare the meat.
- Brown the beef and sausage: In a separate large skillet, combine the ground beef and the Italian sausage. Cook over medium-high heat, using a spatula to break the meat into small crumbles. Continue cooking until there is no pink left and the meat is well-browned.
- Drain and combine: Drain the rendered fat from the skillet—this is a crucial step to prevent the final sauce from becoming oily. Transfer the cooked meat into the big pot with the tomato sauce.
- Add the final flavors: Stir in the finely chopped pepperoni and the Italian seasoning. Give the entire mixture a thorough stir to ensure the meats and spices are evenly distributed.
- Simmer: Let the sauce simmer on low heat for about 20 minutes, stirring occasionally to prevent sticking. Taste the sauce at the very end; you likely won’t need extra salt because the sausage and pepperoni provide a natural saltiness, but you can adjust to your preference.
Recipe Tips
- Pepperoni Size: The secret to this sauce is chopping the pepperoni “real small.” You want tiny bits that provide a smoky pop of flavor without the chewy texture of a full pizza-sized slice.
- Drain Thoroughly: Because you are using three different meats, there will be a significant amount of rendered fat. Draining it well after browning ensures your sauce is thick and rich rather than greasy.
- Marinara Base: Since the marinara makes up a large portion of the sauce, use a brand you trust and love. A high-quality, basil-forward marinara works best to complement the heavy meats.
- Sausage Selection: If you like a bit of heat, go with “Hot” Italian sausage. If you’re serving a crowd with sensitive palates, “Mild” or “Sweet” Italian sausage still provides plenty of herbal depth.
What To Serve With Three Meat Sauce Recipe
This thick, heavy sauce needs a sturdy pasta that can hold its weight.
- Large pasta shapes like Rigatoni, Penne, or Fusilli
- A layered, classic Lasagna (this sauce is perfect as a filling!)
- Toasted garlic bread or cheesy breadsticks for dipping
- A crisp Caesar salad to cut through the richness of the meat
How To Store Three Meat Sauce Recipe
- Refrigerate: This sauce actually tastes better on the second day as the pepperoni flavors infuse the tomatoes. Store in an airtight container for up to 4 days.
- Reheat: Reheat on the stovetop over medium-low heat. If it has thickened too much in the fridge, add a small splash of water or beef broth.
- Freeze: This is an excellent “make-ahead” sauce. Freeze in heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Three Meat Sauce Recipe Nutrition Facts
- Calories: ~380 kcal (per 1-cup serving)
- Carbohydrates: 16g
- Protein: 24g
- Fat: 22g
- Fiber: 3g
- Sugar: 9g
Nutrition information is estimated based on the ingredients provided.
FAQs
Yes! You can substitute ground turkey or ground chicken for the beef to lighten the dish. However, keep the Italian sausage and pepperoni, as they provide the majority of the fat and flavor that gives this sauce its signature character.
Cooking the meat separately allows you to brown it properly (getting those flavorful crispy bits) and, most importantly, allows you to drain away the excess grease before it hits your tomato base.
While you can leave it out, the pepperoni acts as a “secret ingredient.” It provides a smoky, cured-meat depth that you simply can’t get from fresh beef or sausage alone. It’s what makes this sauce feel truly “three meat.”
Three Meat Sauce Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy8
servings15
minutes45
minutes380
kcalA robust, chunky meat sauce featuring a savory trio of ground beef, Italian sausage, and finely diced pepperoni.
Ingredients
48 oz marinara sauce
16 oz crushed tomatoes
1 lb ground beef
1 lb Italian sausage
½ cup finely chopped pepperoni
1 cup onion
2 tbsp olive oil
1 tsp Italian seasoning
Directions
- Sauté onions in olive oil until soft.
- Combine marinara and crushed tomatoes in the same pot; simmer on low.
- Brown beef and sausage in a separate skillet, then drain the fat.
- Stir the meat, pepperoni, and seasoning into the sauce pot.
- Simmer for 20 minutes, stirring occasionally.
- Serve hot over sturdy pasta.
Notes
- For the best results, use a food processor to pulse the pepperoni until it is finely minced.
- If the sauce is too thick, use a little bit of the starchy pasta water to thin it out when serving.
- This recipe makes a large batch, perfect for meal prepping or feeding a large family.
