Big Pot Sauce

9

"Slow cooked sugo (spaghetti sauce) just like Nonna's."
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Ingredients

4 h servings 38 cals
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Original recipe yields 80 servings

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Nutrition

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium skillet, cook sausages over medium heat until juices run clear. Drain, and cut into bite sized pieces. Set aside.
  2. In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown. Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes. Stir in the tomatoes, increase the heat to high and bring to a boil.
  3. Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally.
  4. Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

With a couple of minor adjustments, this is excellent. With this quantity of garlic, I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic ...

Most helpful critical review

Need just a little sugar added to the mix. Other than that it is a good sauce. Freezes well and tastes better the next day.

With a couple of minor adjustments, this is excellent. With this quantity of garlic, I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic ...

Need just a little sugar added to the mix. Other than that it is a good sauce. Freezes well and tastes better the next day.

The oregano must have been a typo. A full cup?? And 20 cloves of garlic - really?? The garlic and oregano simply overwhelmed all the other ingredients with an unpleasant acrid flavor. The acidit...

I've made this twice now, and I agree with the reviewers that it needs to simmer a bit longer (I let it go about 3 hours) . The second time around, I added additional sausage, extra garlic, and...

Thanks for the great recipe! I used fresh tomatoes so I ended up simmering it all night long! We woke up so hungry for the sauce after smelling it cook all night! I added a can of tomato paste t...

My whole family loved this sauce. Even the picky 5 year old who only eats his spaghetti with butter asked for some of this because it smelled so good, and ate every bite. I cooked mine in my sl...

Too much oregano for my taste-I froze it in quart size bags & add a large can of crushed tomatoes and simmer a while before serving.

This was okay. My dad really liked it and my mom thought it was good. My husband said it would have been better with a lot less oregano. I only made about a third of the recipe. My 1 year old at...

Flavor of this recipe is so-so. With this much garlic there is a long lingering bitter after taste that is not pleasing.