Italian Spaghetti Sauce

⁽²⁾

Make your pasta dishes seem authentic with this spaghetti sauce made of Italian sausage, tomatoes and a variety of spices.

260 minutes Prep: 20 minutes Cook: 240 minutes

4038 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

2	pounds	italian sausage
1/2	cup	water
112	ounces	tomatoes, canned	4 x 28 ounce cans
8	ounces	tomato paste	1 x 8 ounce can
1/3	cup	wine	dry red
1 1/2	tablespoon	parmesan, parmigiano-reggiano cheese, grated
1 1/4	teaspoon	sugar
2	tablespoons	onion	minced
4	each	garlic cloves
2	tablespoons	oregano
2	tablespoons	rosemary leaves
1	tablespoon	thyme leaves
2	tablespoons	basil
1	tablespoon	parsley leaves
2	each	bay leaf
1	x	salt
1	x	black pepper

Directions

Pierce sausage link with fork. Place in baking pan with 1/2 cup water and broil, turning once, until browned. Reserve pan drippings. Mash or cut tomatoes and add remaining ingredients. Mix in sausage links and pan drippings. Simmer 4-6 hours or until mixture reaches desired consistency. Remove bay leaves before serving. Freezes well.

Reviews

This is an EXCELLENT RECIPE!!! I Have already made it twice in two days for home and work and everyone LOVED IT! EXCELLENT!!!
over 7 years ago

WONDERFUL Sounds yummie
over 7 years ago

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Nutrition Facts

Serving Size 4730g

Amount per Serving

Calories 4038 57% of calories from fat

	% Daily Value*
Total Fat 257.0g	395%
Saturated Fat 89.0g	446%
Trans Fat 0.0g
Cholesterol 524mg	175%
Sodium 16147mg	673%
Total Carbohydrate 245.0g	82%
Dietary Fiber 49.0g	197%
Sugars 126.0g
Protein 217.0g	434%

Vitamin A	183%		Vitamin C	653%
Calcium	158%		Iron	312%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Quick Graham Bread

This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.

Reviewed by ericjs