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Rich Italian Pasta Sauce

 Rich Italian Pasta Sauce
“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.
10 ServingsPrep: 20 min. Cook: 2 hours


  • 3 Johnsonville® Hot Italian Sausage Links (4 ounces each), 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


  • 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.

2 of 2

Rich Italian Pasta Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3/4 cup (calculated without pasta) equals 191 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 721 mg sodium, 16 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.