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

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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

415 calories; 12.2 g total fat; 19 mg cholesterol; 1428 mg sodium. 61.1 g carbohydrates; 14 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/12/2007
I have found some truly excellent spaghetti sauce recipes at allrecipes but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the right amount lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian. Read More
(16)

Most helpful critical review

Rating: 3 stars
01/19/2011
Little bit too tomato'ish For a better tasting Spaghetti Sauce visit: http://www.rudyspice.com Read More
(3)
53 Ratings
  • 5 star values: 36
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/12/2007
I have found some truly excellent spaghetti sauce recipes at allrecipes but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the right amount lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian. Read More
(16)
Rating: 5 stars
09/12/2007
I have found some truly excellent spaghetti sauce recipes at allrecipes but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the right amount lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian. Read More
(16)
Rating: 5 stars
11/14/2005
This is really good worth getting all the ingredients together. I used austrailian shiraz for the wine. Will definately make this again. Read More
(10)
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Rating: 5 stars
08/12/2006
Very nice flavor, we loved it. I used ground beef in mine. I will make this sauce again but I will add more mushrooms and big chunks of peppers and celery because I like veggies in my sauce. Thanks Melinda I used the leftover sauce to make Pizza burgers and let me tell you the sauce is even better the next day. I had leftover burger patties I put them in a bun with cheese and then the sauce in between and on top of the bun with a little bit of grated cheese. They were good. Read More
(9)
Rating: 5 stars
08/18/2006
This was awesome. I simmered for 4 HOURS-ALL I COULD STAND. I cut the sugar out completely- not needed. Great enough without!!! Read More
(6)
Rating: 5 stars
07/08/2008
This sauce is soooo yummy!!! I was looking for recipes to use up some of our canned tomato juice and tomatoes from last year and this one was perfect! I wasn't sure what "beef sausage" was being an experienced cook. However I used 1/2 lb of sausage and 1/2 lb of beef and it still tastes very good. I skipped the step of cooking the onion and mushrooms in olive oil and just cooked them with the beef/sausage. I used shiraz wine as many others suggested. I can definitely taste the uniqueness of the wine in the sauce. Thanks for this great recipe - its one I'm sure I will use again! Oh one other thing - it is a sweet sauce. I like the sweet but if you don't like sweet spaghetti sauce you might want to cut down on the sugar a bit. Read More
(6)
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Rating: 4 stars
09/24/2006
this is the first time I have made spaghetti sauce from scratch and it was sooo good I will not be going back to storebaught sauces after this it was though a little sweet next time I'll be sure to cut the sugar in half. Read More
(5)
Rating: 5 stars
10/18/2006
Excellent! We love this recipe kids included. I used Italian Sausage in it and found I needed about 2 lbs of it to equal out the amount of sauce. This is the best spaghetti we have ever tasted though. Really great flavor! Had plenty left over to freeze and save for another day. Read More
(5)
Rating: 5 stars
01/24/2011
My husband loved this said it was restaurant quality has begged me to make it again. So flavorful and delicious!! Read More
(4)
Rating: 4 stars
04/21/2011
Great Sauce Read More
(4)
Rating: 3 stars
01/19/2011
Little bit too tomato'ish For a better tasting Spaghetti Sauce visit: http://www.rudyspice.com Read More
(3)