Spaghetti Sauce II

Spaghetti Sauce II

Melinda Connery 0

"A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too."

Ingredients {{adjustedServings}} servings 403 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1190 mg
  • 48%

Based on a 2,000 calorie diet

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  1. Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
  2. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.
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Spaghetti Sauce

An easy homemade spaghetti sauce with tomatoes, onions, garlic, and herbs.

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Reviews 300

  1. 378 Ratings


My supper club has deemed this recipe "Emergency Sweat Pants" worthy - whenever I make it, they know not to wear jeans! And I've learned to always double the recipe because they will frequently go back for a "mug of sauce" and some bread. My modifications: I saute my onion/garlic in olive oil, then pour in the red wine (merlot) and reduce it down (makes the flavor a little richer and deeper). Then I pour in the rest of the ingredients (I use one 28 oz. can of Dei Fratelli Tomato Sauce and one 28 oz. can of Dei Fratelli - Herbs & Olive Oil Chopped Italian Tomatoes plus one 6 oz. can of Contadina tomato paste) except for the meat. I let it simmer for a few hours. Then I brown a pound of ground sirloin with 3 cloves of garlic and add to the sauce. Simmer for another hour, then serve. I also like to use this as a baked spaghetti sauce. I layer mixed pasta and sauce in the bottom of a casserole dish, cover with sheets of mozzarella, more pasta and sauce, and top with mozzarella and grated parmagiana. DELICIOUS! Thank you for the great recipe!


The end result with this recipe is always really great, but I only gave it four stars because I made some changes that I feel make a difference. I cut the herbs in half (made it once as written and we were all picking basil out of our teeth). I also use just one can of paste, and a can of tomato sauce. Diced tomatoes instead of whole, and ground beef instead of sausage (Hubby prefers). Overall, I love this recipe!


Wow is this ever good! A couple years ago I made spaghetti sauce, it was awful! It was so bad that I went back to the jar sauce. But tonight I was in the mood for spaghetti, and didn't have any jar sauce, and couldn't get to the store. So I took a chance and decided one more time to try this homemade sauce. Glad I did. It truly is the best spaghetti sauce I've ever had, better even then what I have had in restaurants. It has a hearty taste and fresh taste. It's kind of hard to describe, it's so good. I did have to make a couple adjustments. I didn't have a can of whole tomatoes, so I used tomato sauce instead, and I only had one can of tomato paste, but that turned out good since the sauce was plenty thick. I had to keep adding water to it as it cooked down, so it wouldn't get too thick. I also had lots more garlic and onions, and a dash of Worstershire sauce. If your a little apprehensive about trying homemade spaghetti sauce, try this one. It is delish!