Italian Sausage Spaghetti Sauce Recipe

Italian Sausage Spaghetti Sauce Recipe photo by Taste of Home

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True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can’t be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch — Milwaukee, Wisconsin

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Italian Sausage Spaghetti Sauce Recipe

Prep: 20 min. Cook: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

2 pounds bulk Johnsonville® Ground Sausage
2/3 cup chopped onion
2 teaspoons minced garlic
2 pounds plum tomatoes, diced
2 cans (14-1/2 ounces each) beef broth
2 cans (6 ounces each) tomato paste
2 tablespoons brown sugar
2 teaspoons Italian seasoning
1/4 teaspoon ground cinnamon
2 cups (8 ounces) shredded part-skim mozzarella cheese
Hot cooked spaghetti

Directions

In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese.
Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 12 servings (about 2 quarts).

Nutritional Facts 3/4 cup (calculated without spaghetti) equals 231 calories, 13 g fat (5 g saturated fat), 41 mg cholesterol, 778 mg sodium, 13 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Italian Sausage Spaghetti Sauce in Simple & Delicious July/August 2009, p59

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington