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Herbed Sausage & Tomato Pasta Sauce

 Herbed Sausage & Tomato Pasta Sauce
I believe in the wisdom of using a wine that you'd be happy to drink for cooking, rather than an inferior one. I use a Chianti for this sausage and herb sauce.—Jennifer Storment, Belgrade, Montana
12 ServingsPrep: 30 min. Cook: 6-1/2 hours


  • 2 pounds bulk pork sausage
  • 1 pound Johnsonville® Mild Italian Sausage Links links, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 2 tablespoons plus 1/2 cup dry red wine, divided
  • 2 cans (28 ounces each) whole tomatoes, undrained
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon chicken bouillon granules
  • 3 teaspoons each Italian seasoning and dried oregano
  • 2 teaspoons sugar
  • 1 teaspoon each dried thyme, marjoram and rosemary, crushed
  • 2 bay leaves
  • 1/4 teaspoon pepper
  • Hot cooked pasta


  • In a Dutch oven over medium heat, cook pork sausage, Italian sausage
  • and onion in oil until meat is no longer pink. Add garlic; cook 1
  • minute longer. Transfer to a 6-qt. slow cooker.

2 of 2

Herbed Sausage & Tomato Pasta Sauce (continued)

Directions (continued)

  • Add 2 tablespoons wine to Dutch oven, stirring to loosen browned bits
  • from pan. Pour over meat mixture. Stir in the tomatoes, tomato sauce
  • and paste, bouillon, Italian seasoning, oregano, sugar, thyme,
  • marjoram, rosemary, bay leaves and pepper.
  • Cover and cook on low for 6-8 hours. Stir in remaining wine; cover
  • and cook 30 minutes longer. Discard bay leaves; serve sauce with
  • pasta. Yield: 12 servings (3 quarts).
Nutritional Facts: 1 cup (calculated without pasta) equals 297 calories, 20 g fat (7 g saturated fat), 43 mg cholesterol, 1,274 mg sodium, 15 g carbohydrate, 3 g fiber, 13 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.