Wedding Gift Spaghetti Sauce

Wedding Gift Spaghetti Sauce

Dog Fish Head aka Fabius 46

"This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes."

Ingredients 2 h 40 m {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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  1. Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.
  2. Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.
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Reviews 36

  1. 41 Ratings

What's for dinner, mom?

This is an excellent sauce! I used fresh herbs, from my garden, in place of the dry. I had homemade sausage I used and it was enough to sub for the beef as well. I added at least a tablespoon or so of crushed red pepper because we like a little heat. I toasted Allison with a glass of red wine and one for the pot in her honor. I opted to use 3 29 oz. cans of sauce. Two 29 oz and one can of water for the 76 ounces of water as we like a thicker sauce. The sauce was flavorful and meaty. Wonderful aroma and I could not resist dipping some crusty bread into it; just to *test* it :) The recipe makes quite a bit so I used half over some linguini and froze the rest to appreciate another day. Peace and blessings, Allison.


The water is dependent on the type of tomato puree you use. Some brands will be more watery than others. Use San Marzano puree as it is much thicker than most brands. I am sure the original recipe is old, and most likely from Italy, so it would make sense to use that much water with Italian tomatoes. The original recipe stated to use the cans to fill up the water, 2 29 oz cans of tomatoes, and one can of paste for the water. So the amount of water would be far less if it had some puree and paste still left in the can, as well as most people would not fill it to the top when they add water to a can and transfer it to their pot! After letting the meat and onions cook, I transferred the rest of the ingredients to my slow cooker, (fit perfectly in my 6 qt.) ,and simmered for 5 hours on low. I have made this several times, and it is fantastic. My family of four can easily get two full meals out of it. Thanks Allison (dog fish head) for sharing your recipe, your legacy lives on! May you rest in peace.


Followed recipe except I used 1/2 # mild and 1/2 # hot sausage. Great sauce. This will be my go to recipe! When I make again, I will double! Thank you, thank you!!