Spaghetti with Tomato and Sausage Sauce

Spaghetti with Tomato and Sausage Sauce

37 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    3 h 30 m
  • Ready In

    3 h 45 m
Melinda
Recipe by  Melinda

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

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
  2. 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.
  3. Cook pasta according to package directions. Drain. Serve sauce over pasta.

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Reviews (37)

Rate This Recipe
CURTISLEE
15

CURTISLEE

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 right 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
8

ChickadeeD

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 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
8

Shiela

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

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 61.1 g
  • 20%
  • Protein
  • 14 g
  • 28%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 1428 mg
  • 57%

Based on a 2,000 calorie diet

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