Rich Italian Pasta Sauce Recipe

5 1 3
Rich Italian Pasta Sauce Recipe
Rich Italian Pasta Sauce Recipe photo by Taste of Home
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Rich Italian Pasta Sauce Recipe

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5 1 3
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“I got this recipe 25 years ago from my boyfriend's Italian barber. I've adjusted it a little and now it's my specialty,” writes Jeannie Peirce of Brentwood, California. Whip it up for dinner tonight and freeze any remaing sauce for later.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 3/4 pound hot Italian sausage links, cut into 1/2-inch slices
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1-2/3 cups crushed tomatoes in puree
  • 1 can (6 ounces) tomato paste
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • Hot cooked pasta

Directions

In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Stir in parsley and oregano. Serve desired amount with pasta. 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: 10 servings.
Originally published as Italian Pasta Sauce in Cooking for 2 Fall 2008, p12

Nutritional Facts

3/4 cup: 191 calories, 8g fat (3g saturated fat), 36mg cholesterol, 721mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

  • 3/4 pound hot Italian sausage links, cut into 1/2-inch slices
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1-2/3 cups crushed tomatoes in puree
  • 1 can (6 ounces) tomato paste
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • Hot cooked pasta
  1. In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
  3. Stir in parsley and oregano. Serve desired amount with pasta. 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: 10 servings.
Originally published as Italian Pasta Sauce in Cooking for 2 Fall 2008, p12

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JoanneBurke User ID: 1970166 175369
Reviewed Feb. 14, 2009

"this is a great basic recipe, any cook will always add a little of something more or less what ever is to there liking"

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