Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

My husband prefers a red sauce with chunky vegetables and hot Italian sausage. I take a plain jar of spaghetti sauce and "doctor" it up a bit, so it tastes like I spent all day slaving over the stove. It has a rich, condensed tomato flavor. Sometimes I like to use bulk Italian sausage instead of links and make this sauce to use in lasagna. Delicious!

Ingredients Nutrition

Directions

  1. In a large skillet over medium heat, cook Italian sausage pieces. Once cooked, drain on a paper towel to remove as much grease as possible from the meat. With a dry paper towel, wipe the remaining film of grease from the skillet.
  2. Return skillet to medium heat and coat bottom with olive oil. Sauté vegetables until crisp-tender.
  3. Reduce heat to low-medium. Pour spaghetti sauce, diced tomatoes and tomato paste over vegetables; stir to combine.
  4. Simmer at low to low-medium heat, stirring occasionally, for 1 to 1 1/2 hours or until sauce thickens and tomato flavor is rich.
  5. Serve over hot, cooked spaghetti. If desired, garnish each serving with grated parmesan cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a