Recipe by Linda Trem
"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."
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2 (28 ounce) cans
plum tomato puree
hot Italian sausage, sliced into bite-sized pieces
mild Italian sausage, sliced into bite-sized pieces
salt to taste
ground black pepper to taste
1 1/2 cups
1 (12 ounce) can
grated Parmesan cheese
dried basil, or to taste
dried oregano, or to taste
dried parsley, or to taste
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 to use the italian sausage links the next time. Ours had a bit of a bite to it was, just a little acidic not much just a tad. However, my littliest one said she like "stagetti night" and was prouf of it ;-) Thank you LindaT.
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 again .
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 super flavorful and more importantly, so easy and quick to make. Thanks for sharing Linda!
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 the sauce and sprinkled more fresh parmesan cheese on top) and froze the other half. The boys liked the combination of meats in this one, the hot italian sausage gave the sauce just enough heat without going overboard.
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 with basil, added a diced red pepper and baby bella mushrooms which I cooked along with the onion and sausage. I added everything to the crockpot and it was a wonderful easy and very flavorful, chunky sauce. Served over whole wheat spaghetti and served with a salad. Family enjoyed, thanks!
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 Lasagna too !
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 in the next couple of weeks for something quick to pull from my freezer when things get hectic! I can honestly rate this a 5 Star! Thank you so much, LindaT.
* Percent Daily Values are based on a 2,000 calorie diet.
Mama Palomba's Spaghetti Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 215
** Calories from Fat: 107
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