This sauce is so amazing. I was trying to think of a good sauce without having too much of a tomato taste, and this does it. The mixture of veggies and seasonings does it. To make this more spicy, you can add fresh chiles or hot red peppers crushed. I don't like really hot food, so this was perfect for us. The vinegar makes it have a bit of a bite to it. You can add a bit more or less depending on your taste. Boil 2 pounds noodles; when done, pour sauce over noodles on your plate.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
total:
2 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot. Cook sausage links and ground beef in the hot oil until the sausages are cooked through and no longer pink in the center, 3 to 5 minutes per side. Stir mushrooms, red bell pepper, yellow bell pepper, and onion into the meat mixture; cook and stir until he vegetables are tender, 5 to 7 minutes.

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  • Remove sausages from pot to a cutting board to cool slightly; cut into bite-size pieces and return to the pot. Add tomato sauce, diced tomatoes with green chile peppers, tomato paste, balsamic vinegar, oregano, basil, thyme, kosher salt, black pepper, and marjoram to the pot; stir. Reduce heat to low and cook at a simmer, stirring every so often, for 2 to 3 hours.

Nutrition Facts

199 calories; protein 13.4g 27% DV; carbohydrates 13.4g 4% DV; fat 10.9g 17% DV; cholesterol 46mg 15% DV; sodium 886.3mg 36% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2015
I am constantly trying to replicate the homemade sauces that my mom used to make when I was a kid. This one allowed me to do so! I finely chopped all the veggies and let them cook in the tomato sauces. I didn't need for it to simmer on low for 2 hours. I think about 1.5 hours was more than enough. The kitchen smelled great after the sausages were done cooking. I would definitely say this sauce recipe was a keeper! Read More
(10)

Most helpful critical review

Rating: 3 stars
09/15/2015
It was good. But it wasn't anything to write home about. I tried this recipe because although we like spaghetti, we are not huge tomato lovers, and I'm looking for a good homemade sauce that I can make in large batches and freeze. I did double up this recipe, and it will feed my family of five 3 different meals, with leftovers. I liked the peppery taste, but I like peppers. My family weren't such big fans. I almost added some garlic to this, but didn't in the end because I wanted to test this as is. I missed the garlic. I found I was out of both oregano and thyme, but had Italian herb seasoning, so I used that (a full 1/4 tsp per batch). Like I said, it was good. I would eat it again. But I wouldn't go out of my way to make it again. I would rather just buy it premade from the store. Read More
(2)
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2015
I am constantly trying to replicate the homemade sauces that my mom used to make when I was a kid. This one allowed me to do so! I finely chopped all the veggies and let them cook in the tomato sauces. I didn't need for it to simmer on low for 2 hours. I think about 1.5 hours was more than enough. The kitchen smelled great after the sausages were done cooking. I would definitely say this sauce recipe was a keeper! Read More
(10)
Rating: 4 stars
10/14/2015
I did not have diced tomatoes with chilies or sausage so I used plain diced tomatoes and just ground beef. The family scarfed it down - no left overs that night! Read More
(4)
Rating: 5 stars
03/07/2014
Very rich and hearty meat sauce. I cut back to 2 TBS of the vinegar just to be safe next time I will up the amount. Read More
(2)
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Rating: 5 stars
12/14/2018
Doubling the recipe, I used one lb ground beef and one lb Italian sausage. Then about a tsp of each spice, 2 tsp of salt, and 2 tblsp of sugar to offset the acidity. Added a bay leaf for depth. I think that the vinegar adds the pleasant surprise in this sauce. Will definitely be making this one again. Read More
(2)
Rating: 3 stars
09/14/2015
It was good. But it wasn't anything to write home about. I tried this recipe because although we like spaghetti, we are not huge tomato lovers, and I'm looking for a good homemade sauce that I can make in large batches and freeze. I did double up this recipe, and it will feed my family of five 3 different meals, with leftovers. I liked the peppery taste, but I like peppers. My family weren't such big fans. I almost added some garlic to this, but didn't in the end because I wanted to test this as is. I missed the garlic. I found I was out of both oregano and thyme, but had Italian herb seasoning, so I used that (a full 1/4 tsp per batch). Like I said, it was good. I would eat it again. But I wouldn't go out of my way to make it again. I would rather just buy it premade from the store. Read More
(2)
Rating: 5 stars
02/21/2015
Great!!!! Took it to church lunch and everyone loved it and wanted the recipe. Definitely a keeper. Read More
(2)
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Rating: 5 stars
06/06/2017
Loved the recipe. Although I didn't add much of the vinegar and I added more of the other spices to give it a more Italian taste. Read More
(1)
Rating: 3 stars
05/18/2020
If this was a Goulash recipe, I would give it a 5. But as a Spaghetti sauce I give it a 3. This did not taste like any homemade Italian spaghetti sauce I’ve ever had. Interesting, but not for me. Read More