Mama Palomba's Spaghetti Sauce Recipe - Allrecipes.com
Mama Palomba's Spaghetti Sauce Recipe
  • READY IN 4 hr

Mama Palomba's Spaghetti Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    30 mins
  • COOK

    3 hrs 30 mins
  • READY IN

    4 hrs

Directions

  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 More Reviews

Most Helpful Positive Review
May 16, 2012

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.

 
Most Helpful Critical Review
Jan 04, 2015

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 .

 

14 Ratings

Aug 14, 2012

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.

 
Jun 01, 2012

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!

 
Jul 09, 2012

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!

 
May 14, 2014

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

 
Dec 11, 2013

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.

 
Jun 07, 2013

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 !

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 828 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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