This makes a really big portion of spaghetti sauce, way more than what I need for my family. The great thing is, it freezes perfectly. So whenever I make this, I really have completed two meals. We will eat it one week, and then a couple weeks later all I have to do is thaw out the sauce, warm it up, and cook some pasta. Dinner is served with hardly any work to do. It’s perfect for those days when I just don’t feel like cooking. Check out what they are saying about this recipe over at Food.com:
“Just a great sauce that is super easy to make…I will never “doctor” another jarred sauce again.”
After trying this sauce for the first time, you will now that you’ve been doing it all wrong. At least you can make the change now!
Ingredients
2 lbs Jimmy Dean Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) Hunt’s can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1⁄2 teaspoons brown sugar
1 teaspoon salt
1⁄4–1⁄2 teaspoon crushed red pepper flakes
1⁄4 teaspoon fresh coarse ground black pepper
1⁄4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
Kraft parmesan cheese
Instructions
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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Quick Tip: If you don’t want the heat, leave out the red pepper flakes.
Thanks again to Food.com for this classic and delicious recipe.
I always add a couple of table spoons of vinegar, a table spoon of sugar, and one half table spoon of cinnamon. …..???????
Thank you, it’s wonderful recipe.
I notice it calls for Hunts tomatoes. I would also advise to use Hunts tomato paste. I have used others, but Hunts is the best. I also like to chop up some celery and add it in.
I mix mine with half Italian sausage and half lean-ground beef. I’ve never tried it with the Cabernet wine before, but I definitely will next time I make it…it sounds like a great idea!
A good Chianti would work well too.
Don’t you drain the grease off the meat,seems like you would
I have never ordered spaghetti out.