Rating: 4.5 stars
54 Ratings
  • 5 star values: 37
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

The longer you cook the sauce, the better it tastes!

Recipe Summary

cook:
3 hrs 30 mins
total:
3 hrs 45 mins
prep:
15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.

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  • In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.

  • Cook pasta according to package directions. Drain. Serve sauce over pasta.

Nutrition Facts

415 calories; protein 14g; carbohydrates 61.1g; fat 12.2g; cholesterol 19mg; sodium 1427.8mg. Full Nutrition
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