Our spaghetti sauce recipe receives 5-star reviews for its slow-simmering authentic flavor. Pair it with your favorite pasta and warm breadsticks on the side.
1/2 pound mild Italian sausage
1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
4 (8-ounce) cans tomato sauce
1 (6-ounce) can Italian-style tomato paste
3 cups water
1/4 cup sugar
1 to 1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 to 1/2 teaspoon ground red pepper
1 cup sliced fresh mushrooms
Hot cooked linguine
Shredded Parmesan cheese
How to Make It
Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.
Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture and mushrooms. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese. Serve with breadsticks, if desired.
I made this exactly as stated with the slight change of using turkey Italian sausage. This was outstanding and my wife totally flipped. Used only 1/4 tsp of red pepper to keep the heat down for her and my daughter and the sauce didn't miss a beat. Served this with steamed asparagus drizzled with olive oil and balsamic vinegar. I did use linguine and think it is the right choice. Spaghetti would be fine but I think a wider noodle is better.
I really liked the flavors of this sauce-- rich and aromatic, but not too sweet. I didn't have ground beef on hand, so I used sausage only, halving the remaining ingredients. The only change I made was to throw in some pesto from the freezer for a little extra flavor. This one's a winner!
this is anything but authentic. It is done and made completely incorrectly and only a person who knows nothing about this Gravy would like it is all done wrong. It is an American version of a wonderful; meal. Sorry but I know im a Sicilian Chef and happened to see this. No real Italain would like this.
This recipe is a nice place to start from, but I made a few changes. I used fresh parsley and basil, replaced half of the water with wine (red or white will do), and instead of cutting the acidity of the sauce with sugar (EEEUW!) I pureed 1/2cup of carrots with the water and wine in the blender. Oh and I quadrupled the garlic.
This was a really good sauce! Made it for the guys and they loved it! I have some left over and I am going to make a lasagna with it tomorrow, Hubby can't wait! (I also used one cup of red wine in place of water, YUM!
This spaghetti sauce was outstanding. I made it for guests without trying it out on my husband first and it was a hit. I've served it several times now for dinner parties and have received numerous requests for the recipe. The recipe also freezes well.
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