Spaghetti Sauce II


A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too.

6 servings


  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 (28 ounce) can whole peeled tomatoes

  • 2 (6 ounce) cans tomato paste

  • 2 tablespoons dried basil

  • 1 tablespoon dried oregano

  • 2 bay leaves

  • 1 tablespoon white sugar

  • ¼ teaspoon crushed red pepper flakes

  • ¼ cup red wine

  • 1 pound Italian sausage links


  1. Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.

  2. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

Nutrition Facts (per serving)

403 Calories
29g Fat
23g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 403
% Daily Value *
Total Fat 29g 37%
Saturated Fat 9g 47%
Cholesterol 58mg 19%
Sodium 1190mg 52%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 18%
Total Sugars 13g
Protein 15g
Vitamin C 29mg 147%
Calcium 126mg 10%
Iron 5mg 28%
Potassium 1123mg 24%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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