Mama Palomba's Spaghetti Sauce

Mama Palomba's Spaghetti Sauce

10
Linda Trem 127

"I got this recipe 30-plus years ago from a neighbor's mother who lived in Italy. It is delicious and always well received. Sub all or part of the ground beef and sausage for turkey or chicken products to lighten the recipe."

Ingredients

4 h servings 215 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
  2. Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
  3. Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
  4. Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.
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Reviews

10
  1. 14 Ratings

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Very easy to put together from start to finish. I will say I foobarb'ed with the Italian Sausage links, I used Hot Turkey Polish Sausage instead. Even though it worked out well. I'll have to try...

I made this sauce last night for dinner and it was very well received. I must admit, I usually just use jarred spaghetti sauce but I decided to give this a try and I'm so glad I did, it was supe...

I followed this recipe exact. I used half of the spaghetti sauce last night to make a Hamburger Helper-kind of skillet meal (I really just cooked elbow macaroni, drained it and folded it into th...

Super yummy...I used a full pound of extra lean hot Italian chicken sausage out of the casing, cooked and crumbled, omitted the ground beef since I had none. Used four cans of crushed tomatoes w...

Best recipe yet !! - I make a big batch and freeze in smaller containers ( 71 servings at a time ! ). My husband wants me to stick with this recipe from now on ! I agree - works great in ...

I was hoping to make a sauce from scratch that would stand out. I thought this sauce ended up tasting like it came from a jar. I didn't add sausage so maybe that's why. I wouldn't make it aga...

Excellent! I made this for our AllRecipes gathering in December and it was just perfect. Thanks!

Although I have not yet made this, I DID eat it---several servings of it to be exact! Baking Nana featured this at an AR Peeps Christmas get-together. This is something that I WILL be making i...

I love this recipe! The first time I made it, I made it as written, but I cut it in half. There was still MORE than enough (I was able to freeze 3 containers of it after dinner was done). I w...