Spaghetti with Tomato and Sausage Sauce Recipe -
Spaghetti with Tomato and Sausage Sauce Recipe
  • READY IN ABOUT 4 hrs

Spaghetti with Tomato and Sausage Sauce

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"The longer you cook the sauce, the better it tastes!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 30 mins

    3 hrs 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
  2. In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
  3. Cook pasta according to package directions. Drain. Serve sauce over pasta.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2007

I have found some truly excellent spaghetti sauce recipes at allrecipes, but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the right amount, lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe, but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian.

Most Helpful Critical Review
Jan 19, 2011

Little bit too tomato'ish For a better tasting Spaghetti Sauce visit:

Nov 13, 2005

This is really good, worth getting all the ingredients together. I used austrailian shiraz for the wine. Will definately make this again.

Aug 12, 2006

Very nice flavor, we loved it. I used ground beef in mine. I will make this sauce again but I will add more mushrooms and big chunks of peppers and celery because I like veggies in my sauce. Thanks Melinda I used the leftover sauce to make Pizza burgers and let me tell you the sauce is even better the next day. I had leftover burger patties I put them in a bun with cheese and then the sauce in between and on top of the bun with a little bit of grated cheese. They were good.

Jul 08, 2008

This sauce is soooo yummy!!! I was looking for recipes to use up some of our canned tomato juice and tomatoes from last year and this one was perfect! I wasn't sure what "beef sausage" was, being an experienced cook. However, I used 1/2 lb of sausage and 1/2 lb of beef and it still tastes very good. I skipped the step of cooking the onion and mushrooms in olive oil and just cooked them with the beef/sausage. I used shiraz wine as many others suggested. I can definitely taste the uniqueness of the wine in the sauce. Thanks for this great recipe - its one I'm sure I will use again! Oh, one other thing - it is a sweet sauce. I like the sweet, but if you don't like sweet spaghetti sauce, you might want to cut down on the sugar a bit.

Sep 24, 2006

this is the first time I have made spaghetti sauce from scratch and it was sooo good I will not be going back to storebaught sauces after this, it was though a little sweet, next time I'll be sure to cut the sugar in half.

Aug 18, 2006

This was awesome. I simmered for 4 HOURS-ALL I COULD STAND. I cut the sugar out completely- not needed. Great enough without!!!

Apr 21, 2011

Great Sauce


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 1428 mg
  • 57%

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

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