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Italian Sausage Spaghetti Sauce

 Italian Sausage Spaghetti Sauce
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
12 ServingsPrep: 20 min. Cook: 25 min.


  • 2 pounds Johnsonville® Mild Ground 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


  • 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

2 of 2

Italian Sausage Spaghetti Sauce (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.