Spaghetti with Tomato and Sausage Sauce

37 Reviews

Prep: 15 min
Cook: 3 hr 30 min
Ready In: 3 hr 45 min

“The longer you cook the sauce, the better it tastes!” - by Melinda

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Metric US

Original recipe yields 16 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
Cook pasta according to package directions. Drain. Serve sauce over pasta.

Nutrition

Amount Per Serving (16 total)

Calories
415 cal
21%

Fat
12.2 g
19%

Carbs
61.1 g
20%

Based on a 2,000 calorie diet

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Reviews (37)

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CURTISLEE

Sep. 12, 2007

"I have found some truly excellent spaghetti sauce recipes at allrecipes, but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the r..." See moreight amount, lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe, but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian."

ChickadeeD

Aug. 12, 2006

"Very nice flavor, we loved it. I used ground beef in mine. I will make this sauce again but I will add more mushrooms and big chunks of peppers and celery because I like veggies in my sauce. Thanks..." See more Melinda I used the leftover sauce to make Pizza burgers and let me tell you the sauce is even better the next day. I had leftover burger patties I put them in a bun with cheese and then the sauce in between and on top of the bun with a little bit of grated cheese. They were good."

Shiela

Nov. 13, 2005

"This is really good, worth getting all the ingredients together. I used austrailian shiraz for the wine. Will definately make this again...." See more"

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