Italian Sausage Spaghetti Sauce Recipe
Italian Sausage Spaghetti Sauce Recipe photo by Taste of Home
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Italian Sausage Spaghetti Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 12 servings


  • 2 pounds bulk Italian 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

Nutritional Facts

3/4 cup: 231 calories, 13g fat (5g saturated fat), 41mg cholesterol, 778mg sodium, 13g carbohydrate (10g sugars, 3g fiber), 15g protein.


  1. In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. 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.
  3. Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
  4. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 12 servings (about 2 quarts).
Originally published as Italian Sausage Spaghetti Sauce in Simple & Delicious July/August 2009, p59

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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dmrowell User ID: 4878321 114480
Reviewed Sep. 6, 2011

"This has become a family favorite! We actually grow roma tomatoes so we can make this from our own garden tomatoes in the fall."

AmandaRull User ID: 1036706 105723
Reviewed Jul. 28, 2010

"Love this recipe so much....feed a crowd or freeze half for later."

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