1 pound lean ground beef
1 pound mild or hot Italian sausage
1 medium (1/2 cup) onion, chopped
2 teaspoons finely chopped fresh garlic
1 (28-ounce) can peeled Italian plum tomatoes
1 (29-ounce) can tomato puree
1 chipotle pepper in adobo sauce, chopped
1 tablespoon sugar
2 teaspoons dried Italian seasoning
1 teaspoon salt
Hot cooked rigatoni or spaghetti
Chopped fresh basil, if desired
Shredded Parmesan cheese, if desired
Combine beef, sausage, onion and garlic in 12-inch skillet. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until meat is browned. Drain off fat.
Place meat mixture and all remaining ingredients except rigatoni, basil and cheese in slow cooker; stir. Cover; cook on Low heat setting 6-8 hours.
Serve sauce over rigatoni. Sprinkle with basil and cheese, if desired.
- This sauce goes perfect with our Pesto Lasagna Rollups
- Make sauce ahead. Cover, store in refrigerator in container with tight-fitting lid up to 3 days or freeze in freezer-safe container for up to 3 months. Thaw in refrigerator for at least 24 hours.
- Add desired amount of chipotles depending on how spicy you like your spaghetti sauce.
- Chipotle chiles are dried and smoked jalapeños. They are most commonly purchased in cans packed with adobo sauce.