Spaghetti Italian84 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“Delicious and not so sweet. Good to the last bowl!!” - by FOXWORTH
Original recipe yields 4 to 6 servings
- In a large skillet, brown sausage over medium heat; drain and set aside.
- In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
- Simmer over medium-low heat for at least one hour; it is best if simmered all day.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix sauce with hot pasta; serve.
Amount Per Serving (6 total)
- 275 cal
- 8 g
- 38.5 g
Based on a 2,000 calorie diet
Reviews (84)Rate This Recipe
"This sauce was amazing! My friend raved over the smell when she came in my front door. She said it smelled like "real sauce". When she tasted it her exact words "It's just right. Not to sweet and ..." See morenot to spicy". I will definitely make this again. My one suggestion would be to make sure you use the Italian Sausage, I don't think it would be as good with out the extra kick from the seasonings of the sausage."
"This recipe is THE best! I had a similar experience as the last person who commented...my boyfriend walked in the door and said he could smell the sauce from outside our home and that it smelled fans..." See moretastic. I stayed completely true to the recipe except for a couple of things-which were only due to personal preference. I used 1 lb of ground beef instead of sausage and added half of a chopped white onion while seasoning beef. Also added 1/2 teaspoon of red pepper flakes that gave the sauce a small zing. We LOVED it and both agreed this recipe will be a staple in our home. Thank you so much for submitting this :-)"
What a Dish!
"This was a very good sauce. I used a whole pound of sausage, because I had a pound in the freezer that I wanted to use. Great flavor. I used fresh basil and oregano, but added those at the end. I ..." See moredid add some dried in the beginning. Also used 3 cloves fresh garlic, and some dried onion. I used two larger cans of tomato sauce (14 oz?) instead of the smaller ones and one can was no-salt-added. This sauce was still a little too salty for me, probably because of the evaporated liquid during the long simmer. The long simmer is essential though (I did a little over an hour) to develop that great thick texture and great flavor. Mine got a little too thick, so I added a splash of water at the end. Served over whole-wheat spaghetti."
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