Restaurant Style Spaghetti Sauce Recipe -
Restaurant Style Spaghetti Sauce Recipe
  • READY IN 1 hr

Restaurant Style Spaghetti Sauce

Recipe by  

"A delicious spaghetti sauce with red wine, Italian sausage, garlic and onions. The best I have ever had -- easy and delicious! Use a large, flat-bottomed saucepan so that the flavors can mingle."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
  2. Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2003

Hi, this is Corrie who posted the recipe. Just a few corrections. Ground Italian sausage is best in the recipe, not sliced. Also, be sure to use canned Italian style tomatoes and crush them beneath your fingers as you add them to the sauce. Bon appetit!

Most Helpful Critical Review
Mar 23, 2005

This was an interesting starting point, but only that. Not enough flavour for the time it takes, in my opinion (simmering time to cook sausages, that is, not effort - admittedly the recipe is easy). Frying sausages might improve flavour a bit, I don't know. Could also try adding some different spices or fresh veggies, perhaps some fresh tomatoes along with the crushed ones from a can. I guess I just like more complicated tomato sauces! Followed recipe exactly, simmered about an hour on fairly low heat.


35 Ratings

Aug 04, 2009

Outstanding! We try to stick with the recipe as written whenever possible, but with ingredients on hand, we made a minor adjustment or three. We had a pound of Italian sausage (I guess you'd call it "sweet"), so we browned (in cast iron skillet) and drained it well. Then, we added 2 T olive oil before adding the onions and 8 cloves garlic. When all this was browned, we added the Merlot wine to help loosen all the good stuff carmelized in the pan, then combined everything in a separate pot to simmer. We don't like the flavor of higher acid foods like tomatoes when cooked in cast iron.

Feb 05, 2007

This was a starter for me. I changed it around quite a bit from the original. I went to the local pizza place and borrowed some of their sausage topping. I omitted the wine for lack of having it on hand. I used scallions and cilantro. And 4 garlic cloves (I love garlic).Threw it all together in a flash. It was way better than the jar variety.

Jan 15, 2006

LOVE this recipe! This is the only way my husband and I will eat spaghetti now. I wouldn't change a thing about the recipe. It is delicious and flavorful just as is!

Jul 30, 2007

This was a good sauce, I will use a little less merlot next time though, it was quite overwhelming.

Jan 21, 2006

My husband said this was the best homemade sauce he's had. It's now my favorite recipe. I doubled the recipe (but not the wine) but used 1 can crushed tomatoes and 1 (28 oz) can whole peeled (and crushed them with my hands); I also used hot sausauge and added 1 Tbs of sugar. After browning, I cooked everything in a slow cooker on low all day (8-9hrs). DELICIOUS!!! Thanks for the recipe.

Oct 26, 2004

This is a very tasty spaghetti sauce. The wine gives it a distinctive taste. I did use less wine than called for, and I added a can of tomato paste and some Italian seasoning. And I added a little extra garlic. Everyone raved over it.


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 1043 mg
  • 42%

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

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