Prep 15 mins
Cook 2 hrs
This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza
- 453.59 g Italian sausage
- 177.44 ml finely chopped onion
- 170.09 g can tomato paste
- 3 (1275.72 g) can tomato sauce
- 236.59 ml water
- 2 clove garlic, chopped
- 2 bay leaves
- 14.79 ml sugar
- 9.85 ml dried basil
- 4.92 ml dried oregano
- 29.58 ml chopped fresh parsley
- 9.85 ml salt
- Brown the sausage with the onion and drain.
- Add the rest of the ingredients and simmer, partly covered, for 2 hours.
- Simmering can be done in a crockpot, if desired.
- This makes alot of sauce and can be frozen beautifully.
AngelicFantasia, terrific recipe! I used homemade Italian sausage (given to us by friends) and followed the recipe exactly. It was delicious. I used for (Stuffed Cabbage Rolls) Stuffed Cabbage Rolls, by MizzNezz, and still had enough leftover to freeze for later and to share with the friend's who shared the sausage. Thanks for a winner! Oh, and it was so simple to get the sauce going on the stove while I spent a few hours in the kitchen preparing other things as well. : )
I doubled the recipe when I made this and was able to serve 6 people and had enough leftover (which I froze in quart jars) for 2 more meals! I made it in the crockpot and let it cook on high for about 5 hours. I didn't add any sausage but served it with meatballs instead and it turned out great! It's an excellent sauce and much better than store-bought. Definitely a keeper!
I made this (doubled it) for my once a month cooking. Used it on Calzones, and will use it for spaghetti. Wonderful flavor, and I love the texture. (I am accustomed to meatless sauces)