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Spaghetti Sauce II

Spaghetti Sauce II

Melinda Connery

Melinda Connery

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Directions

  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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Reviews

ofortuna0675
235

ofortuna0675

11/13/2008

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!

lilamonster
219

lilamonster

1/1/2008

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!

jandtsmom
113

jandtsmom

3/22/2003

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!

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