A delicious spaghetti sauce with red wine, Italian sausage, garlic and onions. The best I have ever had -- easy and delicious! Use a large, flat-bottomed saucepan so that the flavors can mingle.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.

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  • Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.

Nutrition Facts

287.3 calories; protein 12.6g 25% DV; carbohydrates 15.9g 5% DV; fat 16.8g 26% DV; cholesterol 29.8mg 10% DV; sodium 1043.3mg 42% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2003
Hi, this is Corrie who posted the recipe. Just a few corrections. Ground Italian sausage is best in the recipe, not sliced. Also, be sure to use canned Italian style tomatoes and crush them beneath your fingers as you add them to the sauce. Bon appetit! Read More
(43)

Most helpful critical review

Rating: 3 stars
08/18/2010
After reading the reviews I am wondering if people realize just how much their selections of ingredients affects their recipe. If you use Del Monte whole tomatoes and then use another brand later you get a different sauce. And the suasage....wow talk about variation. Half the fun of cooking a great meal is searching your area for the best sausage that YOU like. Ask around ask grandma which butcher knows how to make sausage which brand she likes. Isernios out of the package is pretty lean as sausage goes. The stuff you buy in the meat counter as the grocery store is silly. Look for a independent meat market where the butcher make his own. Or better yet get some nice lean Pork Butt grind it up and get a good recipe here on the web....its silly simple. You don't need perfectly good pork wrapped in a casing to call it sausage. Where did that casing come from? Is it natural? It is adding to the flavor of the sauce? And the wine. Do some homework and try several kinds of wine. Find one that suits you you're eating it. Lastly when making your sauces and trying them out be sure to write down the little things that make one sauce different from the other. Make sure the recipe as the brand of ingredient time of year purchased or whatever you will need to make that sauce for company. If you don't take notes you will not likely get the same exact ingredients next time and when company comes and you are expecting a certain taste....well you get the point. Read More
(8)
40 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/11/2003
Hi, this is Corrie who posted the recipe. Just a few corrections. Ground Italian sausage is best in the recipe, not sliced. Also, be sure to use canned Italian style tomatoes and crush them beneath your fingers as you add them to the sauce. Bon appetit! Read More
(43)
Rating: 5 stars
08/04/2009
Outstanding! We try to stick with the recipe as written whenever possible but with ingredients on hand we made a minor adjustment or three. We had a pound of Italian sausage (I guess you'd call it "sweet") so we browned (in cast iron skillet) and drained it well. Then we added 2 T olive oil before adding the onions and 8 cloves garlic. When all this was browned we added the Merlot wine to help loosen all the good stuff carmelized in the pan then combined everything in a separate pot to simmer. We don't like the flavor of higher acid foods like tomatoes when cooked in cast iron. Read More
(27)
Rating: 4 stars
02/05/2007
This was a starter for me. I changed it around quite a bit from the original. I went to the local pizza place and borrowed some of their sausage topping. I omitted the wine for lack of having it on hand. I used scallions and cilantro. And 4 garlic cloves (I love garlic).Threw it all together in a flash. It was way better than the jar variety. Read More
(24)
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Rating: 5 stars
01/15/2006
LOVE this recipe! This is the only way my husband and I will eat spaghetti now. I wouldn't change a thing about the recipe. It is delicious and flavorful just as is! Read More
(9)
Rating: 2 stars
03/23/2005
This was an interesting starting point but only that. Not enough flavour for the time it takes in my opinion (simmering time to cook sausages that is not effort - admittedly the recipe is easy). Frying sausages might improve flavour a bit I don't know. Could also try adding some different spices or fresh veggies perhaps some fresh tomatoes along with the crushed ones from a can. I guess I just like more complicated tomato sauces! Followed recipe exactly simmered about an hour on fairly low heat. Read More
(8)
Rating: 3 stars
08/18/2010
After reading the reviews I am wondering if people realize just how much their selections of ingredients affects their recipe. If you use Del Monte whole tomatoes and then use another brand later you get a different sauce. And the suasage....wow talk about variation. Half the fun of cooking a great meal is searching your area for the best sausage that YOU like. Ask around ask grandma which butcher knows how to make sausage which brand she likes. Isernios out of the package is pretty lean as sausage goes. The stuff you buy in the meat counter as the grocery store is silly. Look for a independent meat market where the butcher make his own. Or better yet get some nice lean Pork Butt grind it up and get a good recipe here on the web....its silly simple. You don't need perfectly good pork wrapped in a casing to call it sausage. Where did that casing come from? Is it natural? It is adding to the flavor of the sauce? And the wine. Do some homework and try several kinds of wine. Find one that suits you you're eating it. Lastly when making your sauces and trying them out be sure to write down the little things that make one sauce different from the other. Make sure the recipe as the brand of ingredient time of year purchased or whatever you will need to make that sauce for company. If you don't take notes you will not likely get the same exact ingredients next time and when company comes and you are expecting a certain taste....well you get the point. Read More
(8)
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Rating: 5 stars
01/21/2006
My husband said this was the best homemade sauce he's had. It's now my favorite recipe. I doubled the recipe (but not the wine) but used 1 can crushed tomatoes and 1 (28 oz) can whole peeled (and crushed them with my hands); I also used hot sausauge and added 1 Tbs of sugar. After browning I cooked everything in a slow cooker on low all day (8-9hrs). DELICIOUS!!! Thanks for the recipe. Read More
(8)
Rating: 4 stars
07/30/2007
This was a good sauce I will use a little less merlot next time though it was quite overwhelming. Read More
(8)
Rating: 4 stars
02/06/2003
This was very good but felt it needed "something". Think using hot italian sausage and some italian seasonings would be a nice addition. Read More
(6)