Slow cooked sugo (spaghetti sauce) just like Nonna's.

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Recipe Summary

prep:
1 hr
cook:
3 hrs
total:
4 hrs
Servings:
80
Yield:
10 quarts
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, cook sausages over medium heat until juices run clear. Drain, and cut into bite sized pieces. Set aside.

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  • In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown. Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes. Stir in the tomatoes, increase the heat to high and bring to a boil.

  • Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally.

  • Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.

Nutrition Facts

38 calories; protein 1.1g 2% DV; carbohydrates 4.1g 1% DV; fat 2.1g 3% DV; cholesterol 1.1mg; sodium 122.2mg 5% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2003
With a couple of minor adjustments this is excellent. With this quantity of garlic I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic harshness which mellows and becomes a great undertone after about three hours. I also would use far more onion......onions are full of sugar and also add a nice chunkiness. I'd use four or five times the onion sauteed until translucent. Read More
(10)

Most helpful critical review

Rating: 1 stars
08/10/2012
The oregano must have been a typo. A full cup?? And 20 cloves of garlic - really?? The garlic and oregano simply overwhelmed all the other ingredients with an unpleasant acrid flavor. The acidity that many felt needed to be counteracted with an addition of sugar results from pouring in the wine at the end of the cooking time instead of at the beginning which would allow the alcohol to burn off and a mellow flavor to develop. Eating this was not a pleasant experience. It got fed to my brand new KitchenAid disposer. You could probably turn this into a decent recipe but not without some drastic changes. Read More
(8)
11 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/31/2003
With a couple of minor adjustments this is excellent. With this quantity of garlic I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic harshness which mellows and becomes a great undertone after about three hours. I also would use far more onion......onions are full of sugar and also add a nice chunkiness. I'd use four or five times the onion sauteed until translucent. Read More
(10)
Rating: 3 stars
07/06/2003
Need just a little sugar added to the mix. Other than that it is a good sauce. Freezes well and tastes better the next day. Read More
(8)
Rating: 1 stars
08/10/2012
The oregano must have been a typo. A full cup?? And 20 cloves of garlic - really?? The garlic and oregano simply overwhelmed all the other ingredients with an unpleasant acrid flavor. The acidity that many felt needed to be counteracted with an addition of sugar results from pouring in the wine at the end of the cooking time instead of at the beginning which would allow the alcohol to burn off and a mellow flavor to develop. Eating this was not a pleasant experience. It got fed to my brand new KitchenAid disposer. You could probably turn this into a decent recipe but not without some drastic changes. Read More
(8)
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Rating: 5 stars
01/01/2003
My whole family loved this sauce. Even the picky 5 year old who only eats his spaghetti with butter asked for some of this because it smelled so good and ate every bite. I cooked mine in my slow cooker for 24 hours which made it very easy. It freezes very well and makes three meals worth of sauce for our family. Read More
(4)
Rating: 5 stars
11/10/2003
Thanks for the great recipe! I used fresh tomatoes so I ended up simmering it all night long! We woke up so hungry for the sauce after smelling it cook all night! I added a can of tomato paste too because my tomatoes were a bit watery. I think this would make an excellent manicotti or lasagne sauce where you don't cook the noodles first. Read More
(4)
Rating: 4 stars
06/12/2011
I've made this twice now and I agree with the reviewers that it needs to simmer a bit longer (I let it go about 3 hours). The second time around I added additional sausage extra garlic and used Pinot Grigio because I had no red wine. I also chose to balance the acidity with a bit of sugar. This freezes really well. With my modifications I give this 5 stars! 2011 UPDATE: I've discovered that we prefer this sauce if I use 1 #10 can (you know the really big one) of diced tomatoes in puree to replace all the little ones. Do that and you have no fooling around with the whole tomatoes at the end (hubby who doesn't like big hunks of cooked tomato prefers the diced as well -- no surprises if you miss any!) This is our go-to sauce now! Read More
(4)
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Rating: 2 stars
05/26/2004
Too much oregano for my taste-I froze it in quart size bags & add a large can of crushed tomatoes and simmer a while before serving. Read More
(3)
Rating: 1 stars
08/29/2002
Flavor of this recipe is so-so. With this much garlic there is a long lingering bitter after taste that is not pleasing. Read More
(3)
Rating: 3 stars
05/12/2004
This was okay. My dad really liked it and my mom thought it was good. My husband said it would have been better with a lot less oregano. I only made about a third of the recipe. My 1 year old ate a little of the sauce my 3 year old tasted it and decided he just wanted noodles and butter. Read More
(3)
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