The only meaty red spaghetti sauce recipe you’ll ever need. Sweet Italian sausage and fresh herbs make it *chef’s kiss* delicious.
Variations
Italian sausage – Not a fan of fennel? Regular ground pork works well too.
Herbs – The fresh Italian parsley and basil elevate this sauce. In a pinch, dried herbs will work.
Fennel – Add 1 teaspoon of dried fennel if you love a sauce with a bigger punch of fennel than what Italian sausage offers.
Notes
This sauce is meaty, hearty, and makes a large quantity. However, don’t rush to halve the recipe! Any leftover sauce freezes very well and easily reheats in a pot for a future meal.
The Spaghetti Sauce
Savory sauce rich with tomato, sausage, and fresh herb flavor.
Servings: 8 people
Ingredients
- 1 pound sweet Italian sausage
- 1 pound ground beef or turkey
- ½ large onion diced
- 2 cloves garlic crushed
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can tomato sauce
- 2 6 ounce cans tomato paste
- 1 tablespoon granulated sugar
- 3 tablespoons Italian parsley minced
- 1 tablespoon basil minced
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 1 pound box thin spaghetti
- parmesan cheese
Instructions
- In a heavy bottomed pot over medium heat, cook sausage, ground beef or turkey, onion, and garlic until well browned. Add in crushed tomatoes, tomato sauce, and tomato paste. Stir well and lower heat to medium-low.
- Add in sugar, parsley, basil, salt, Italian seasoning, and pepper. Stir well, cover, and reduce heat to low. Allow to simmer for about 1 hour and 30 minutes, stirring occasionally.
- After sauce is done simmering, bring a large pot of lightly salted water to a boil. Cook spaghetti noodles according to the box suggested time. Drain noodles and serve with the sauce. Top with parmesan cheese.
Notes
This recipe makes a hefty amount of sauce! Don’t shy away from the quantity since any leftover sauce can be put in an airtight container and frozen for future use.
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