Primo Spaghetti Sauce Recipe - Allrecipes.com
Primo Spaghetti Sauce Recipe
  • READY IN ABOUT hrs

Primo Spaghetti Sauce

Recipe by  

"Ok guys, I gotta tell ya I'll eat about anything my wife puts in front of me, but my wife's spaghetti is totally awesome!!! It's pretty spicy, so you may want to cut back on the red pepper and use regular Italian sausage."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
  3. Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2003

I've made this twice now. This first time it was good, but too spicy! The second time I used mild italian sausage, cut the italian seasoning in 1/2, used just a pinch of crushed pepper, used a whole bell pepper & onion and added 1/2 to 1 Tablespoon of regualr sugar (still used brown & confection as well). It was soooooooo good! Probably the best spaghetti sauce I've ever had. Hard for me to say, cuz Spaghetti has been my favorite since I was a kid! You'll love the waves of sweet and spice... Enjoy!!

 
Most Helpful Critical Review
Oct 05, 2004

This sauce is definitely unique. It wasn't bad, but it had such a strong flavor from one of the spices, it was hard to eat too much of it. I think it was the allspice, had a strong clove taste to it. I followed the recipe exactly except used mild Italian sausage. I would try this again, but cutting down on some of the over powering spices, and adding some garlic. If you're looking to wake up your taste buds, this sauce is for you!

 
Nov 21, 2004

Very very awesome sauce. Really unique with it's sweet and spicy taste. I made it last week and my boyfriend said he is craving more. I used 5 roma tomatoes instead of 4 and simmered it for 4 hours or so. For the last 20 minutes I added meatballs. the family loved it and says i now make the best spagetti sauce they ever tasted. If you don't like overly thick sauce add a little bit of water. Will definitely make again.

 
Sep 10, 2006

Sorry, but it just wasn't good. The consistency was very thick--looked like someone had left it on the stove for 10 hours and the liquid had evaporated, even though my daughter followed the recipe to a "T". The closest description I can come up with is that it tasted like someone had mixed up a stuffing recipe with their sauce recipe and this was a result. Guess to our family, sage, thyme, marjoram, etc. are for stuffings and poultry instead of Italian sauce.

 
Aug 29, 2002

This spaghetti sauce is fabulous. I didn't add the confectioner's sugar since the sauce was the perfect combination of sweet and spicy after adding the brown sugar. From now on, this will be the only spaghetti sauce served in my home.

 
Feb 18, 2009

OMG, this is fabulous--just like my Sicilian step-grandpa used to make. All my life I've been looking for a recipe that lives up to his sauce--and this is it! I used Newman's organic marinara instead of the tomatoes/paste, and more red (& green) peppers. Now THIS tastes authentic!

 
Feb 01, 2007

This sauce ended up tasting exactly like a brand name sauce, which was not what I expected. The sauce itself tasted very good, but was too sweet for our palate. As I said before, it comes off tasting like it came from a jar. We prefer more traditional, rustic marinaras.

 
Aug 14, 2006

We loved this sauce! It's sweet and spicy at the same time. Very addicting! :)

 

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Nutrition

  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 1925 mg
  • 77%

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

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