Rating: 4.7 stars
30 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I got this recipe 30-plus years ago from a neighbor's mother who lived in Italy. It is delicious and always well received. Sub all or part of the ground beef and sausage for turkey or chicken products to lighten the recipe.

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Ingredients

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

Directions

Instructions Checklist
  • Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.

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  • Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.

  • Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.

  • Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.

Nutrition Facts

216 calories; protein 13.8g; carbohydrates 15.1g; fat 11.9g; cholesterol 36.7mg; sodium 828mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 5 stars
05/16/2012
Very easy to put together from start to finish. I will say I foobarb'ed with the Italian Sausage links I used Hot Turkey Polish Sausage instead. Even though it worked out well. I'll have to try to use the italian sausage links the next time. Ours had a bit of a bite to it was just a little acidic not much just a tad. However my littliest one said she like "stagetti night" and was prouf of it;-) Thank you LindaT. Read More
(18)

Most helpful critical review

Rating: 3 stars
01/04/2015
I was hoping to make a sauce from scratch that would stand out. I thought this sauce ended up tasting like it came from a jar. I didn't add sausage so maybe that's why. I wouldn't make it again. Read More
(2)
30 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/16/2012
Very easy to put together from start to finish. I will say I foobarb'ed with the Italian Sausage links I used Hot Turkey Polish Sausage instead. Even though it worked out well. I'll have to try to use the italian sausage links the next time. Ours had a bit of a bite to it was just a little acidic not much just a tad. However my littliest one said she like "stagetti night" and was prouf of it;-) Thank you LindaT. Read More
(18)
Rating: 5 stars
06/01/2012
I made this sauce last night for dinner and it was very well received. I must admit I usually just use jarred spaghetti sauce but I decided to give this a try and I'm so glad I did it was super flavorful and more importantly so easy and quick to make. Thanks for sharing Linda! Read More
(13)
Rating: 5 stars
08/14/2012
I followed this recipe exact. I used half of the spaghetti sauce last night to make a Hamburger Helper-kind of skillet meal (I really just cooked elbow macaroni drained it and folded it into the sauce and sprinkled more fresh parmesan cheese on top) and froze the other half. The boys liked the combination of meats in this one the hot italian sausage gave the sauce just enough heat without going overboard. Read More
(11)
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Rating: 5 stars
07/09/2012
Super yummy...I used a full pound of extra lean hot Italian chicken sausage out of the casing cooked and crumbled omitted the ground beef since I had none. Used four cans of crushed tomatoes with basil added a diced red pepper and baby bella mushrooms which I cooked along with the onion and sausage. I added everything to the crockpot and it was a wonderful easy and very flavorful chunky sauce. Served over whole wheat spaghetti and served with a salad. Family enjoyed thanks! Read More
(5)
Rating: 5 stars
06/07/2013
Best recipe yet!! - I make a big batch and freeze in smaller containers ( 71 servings at a time! ). My husband wants me to stick with this recipe from now on! I agree - works great in Lasagna too! Read More
(3)
Rating: 5 stars
12/10/2017
Oh, my, yum! This recipe definitely shows why slow food is better. There is a richness and depth of flavor present that cannot be duplicated by a jar sauce. Not a convenience food, but definitely worth repeating , I'm grateful Mama Palomba shared her recipe with the submitter, and I'm glad Linda shared with Allrecipes! Read More
(3)
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Rating: 3 stars
01/04/2015
I was hoping to make a sauce from scratch that would stand out. I thought this sauce ended up tasting like it came from a jar. I didn't add sausage so maybe that's why. I wouldn't make it again. Read More
(2)
Rating: 5 stars
12/11/2013
Although I have not yet made this I DID eat it---several servings of it to be exact! Baking Nana featured this at an AR Peeps Christmas get-together. This is something that I WILL be making in the next couple of weeks for something quick to pull from my freezer when things get hectic! I can honestly rate this a 5 Star! Thank you so much LindaT. Read More
(1)
Rating: 5 stars
10/04/2016
A perfect blend of flavors but more importantly this sauce has a perfect consistency for using with short-cut pasta or in lasagne. It's so rich and thick you can eat it with a fork or a piece of bread! The ratio of tomatoes to meat is right on. Thank you for the recipe. Read More
(1)