Spaghetti Sauce (Ragu) For a Crowd
Spaghetti Sauce for a Crowd
Making spaghetti sauce from scratch can feel like a labor of love, but the payoff is so worth it! Store-bought sauces are convenient, but there’s something magical about simmering a pot of rich, hearty sauce filled with bold flavors and your favorite ingredients. This recipe has been perfected to feed a crowd and deliver compliments every time.
The secret ingredients? A little ketchup and Worcestershire sauce. This is from a recipe my mon used when making spaghetti sauce for 50, I do not remember from which book, but it had the Worcestershire sauce and ketchup and it stuck to me. You might think it’s odd, but trust me—they add a touch of umami and balance that makes this sauce unforgettable.
Whether you’re making spaghetti for a family dinner, hosting friends, or meal prepping for the week, this sauce is a game changer. It’s versatile, freezes beautifully, and works just as well for lasagna or baked ziti.
Why You Will Love This Recipe
Perfect for a Crowd: This recipe serves 14–18 people, making it ideal for large gatherings or leftovers.
Bold Flavors: A mix of Italian sausages, ground beef, and spicy pepperoni creates a savory base with a kick.
Versatile: Use it for spaghetti, lasagna, or even as a dipping sauce for garlic bread.
Freezer-Friendly: Make a big batch, freeze portions, and enjoy homemade sauce any time.
Tried-and-True: Packed with robust seasonings like oregano, paprika, and crushed red peppers, this sauce is bursting with flavor.
Serves: 14–18
Ingredients:
12 Italian sausages (6 mild, 6 spicy)
1 ½ lb. ground beef
2 cups pepperoni (spicy or mild, roughly chopped)
2 medium onions, diced
2 bell peppers (red, green, or yellow), diced
4 cups sliced mushrooms
2 cans Italian tomatoes
3 jars or cans pureed tomatoes
1 large can diced tomatoes
1 cup red wine
½ cup ketchup
¼ cup Worcestershire sauce
1 tbsp salt
1 tbsp black pepper
1 tsp crushed red pepper flakes
1 tsp smoked paprika
1 tsp plain paprika
2 tbsp dried oregano
1 tbsp dried basil
1 tbsp onion powder
1 tbsp garlic powder
Olive oil, for cooking
Instructions:
Cook the Meat:
Preheat the oven to 400°F (200°C).
Spread the ground beef and sausage on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and black pepper.
Bake for 12 minutes. Drain excess liquid and set aside.
Sauté the Mushrooms:
In a separate pan, heat a drizzle of olive oil over medium-high heat.
Add the mushrooms, season with salt and pepper, and sauté until they reabsorb their liquid.
(Optional: Add a splash of dry vermouth and let it evaporate for extra depth.)
Prepare the Base:
In a large pot, heat olive oil over medium heat. Add the onions, peppers, and garlic. Sauté for 5–10 minutes until softened.
Build the Sauce:
Stir in the canned tomatoes (Italian, pureed, and diced).
Add the cooked meat, red wine, and sautéed mushrooms. Stir well.
Season and Simmer:
Add ketchup, Worcestershire sauce, and all seasonings (salt, black pepper, crushed red pepper, paprika, oregano, basil, onion powder, and garlic powder).
Stir thoroughly and reduce the heat to low.
Simmer and Serve:
Simmer the sauce for at least 1 hour, stirring occasionally. For best results, let it cook longer. Use a heat diffuser to prevent burning if necessary.
Serve over spaghetti or your favorite pasta. This sauce also works beautifully in lasagna or baked dishes.
Pro Tips:
Make Ahead: This sauce tastes even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
Customize the Heat: Adjust the amount of crushed red pepper to suit your spice preference.
Texture Tip: Use a pastry cutter to break up the cooked meat for an even consistency before adding it to the sauce.
Note: When cooking your pasta, make sure your water is boiling hard, make sure to add as much salt to the water so it tastes salty, think sea water, this way, you start with an already tasty base to pour your sauce over.
Best way to save time when cooking your ground meat and sausages for any recipe. Try it and let me know!
Heat diffusers can save your sauce for burning, they are cheap and last forever! Get one!
Spaghetti Sauce (Ragu) For a Crowd
Ingredients
- 12 Italian sausages (6 mild, 6 spicy)
- 1 ½ lb. ground beef
- 2 cups pepperoni (spicy or mild, roughly chopped)
- 2 medium onions, diced
- 2 bell peppers (red, green, or yellow), diced
- 4 cups sliced mushrooms
- 2 cans Italian tomatoes
- 3 jars or cans pureed tomatoes
- 1 large can diced tomatoes
- 1 cup red wine
- ½ cup ketchup
- ¼ cup Worcestershire sauce
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- 1 tsp plain paprika
- 2 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- Olive oil, for cooking
Instructions
- Cook the Meat:
- Preheat the oven to 400°F (200°C).
- Spread the ground beef and sausage on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Bake for 12 minutes. Drain excess liquid and set aside.
- Sauté the Mushrooms:
- In a separate pan, heat a drizzle of olive oil over medium-high heat.
- Add the mushrooms, season with salt and pepper, and sauté until they reabsorb their liquid.
- (Optional: Add a splash of dry vermouth and let it evaporate for extra depth.)
- Prepare the Base:
- In a large pot, heat olive oil over medium heat. Add the onions, peppers, and garlic. Sauté for 5–10 minutes until softened.
- Build the Sauce:
- Stir in the canned tomatoes (Italian, pureed, and diced).
- Add the cooked meat, red wine, and sautéed mushrooms. Stir well.
- Season and Simmer:
- Add ketchup, Worcestershire sauce, and all seasonings (salt, black pepper, crushed red pepper, paprika, oregano, basil, onion powder, and garlic powder).
- Stir thoroughly and reduce the heat to low.
- Simmer and Serve:
- Simmer the sauce for at least 1 hour, stirring occasionally. For best results, let it cook longer. Use a heat diffuser to prevent burning if necessary.
- Serve over spaghetti or your favorite pasta. This sauce also works beautifully in lasagna or baked dishes.
Notes
Pro Tips:
Make Ahead: This sauce tastes even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
Customize the Heat: Adjust the amount of crushed red pepper to suit your spice preference.
Texture Tip: Use a pastry cutter to break up the cooked meat for an even consistency before adding it to the sauce.
