Mama Palomba's Spaghetti Sauce Recipe -
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
  • PREP

    30 mins
  • COOK

    3 hrs 30 mins

    4 hrs


  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

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.

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.


13 Ratings

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 !

Mar 03, 2013

I love this recipe! The first time I made it, I made it as written, but I cut it in half. There was still MORE than enough (I was able to freeze 3 containers of it after dinner was done). I was not a fan of the hot sausage in it, to me it gave it a burnt taste. I made it again tonight, except I substituted ground turkey for the beef and used all mild sausage (my store didnt have any turkey sausage or I would have used that). I also put the meat in the food processor so there werent any huge chunks in there. After making a batch of stuffed shells for my daughter and I, I still had enough to fill 4 dishes to freeze. This sauce is better than anything I have ever bought in the store, and costs way less in the end. And it is versatile, which makes it even better!


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  • 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
  • 852 mg
  • 34%

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

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