Total Time
Prep 0 mins
Cook 1 hr

I LOVE this sauce. This is for meat lovers as there isn't much tomato to it but it has a wonderful flavor. I like it with a thick pasta like rigatoni to scoop it up or a paparadelli.

Ingredients Nutrition


  1. Place oil in a large pot.
  2. saute onion, parsley, garlic and sage until onion is soft.
  3. Add meats and cook while breaking up until no longer pink.
  4. Add wine and let boil 2 minutes while scraping bottom of pan.
  5. Lower heat and season with salt& pepper and pepper flakes.
  6. Mix tomato paste and broth and add to pot.
  7. Simmer uncovered for about 1 hour.
  8. Cook pasta until al dente Toss sauce with hot pasta.
Most Helpful

Loved this recipe! As I am watching my carbs, I planned to eat the sauce without any pasta. Used more ground beef and substituted poultry seasoning for the sage leaves. Since I'm trying to work more veggies into all of my entrees, I added chopped celery, green bell pepper and a lot of sliced mushrooms. The result was a wonderfully thick, rich sauce. A sprinkle of parmesan on top and I had a "spaghetti stew" that was hearty and satisfying. Thanks for a great recipe!

Skyway Tart January 17, 2005