Family-Favorite Pasta Sauce
Total TimePrep: 30 min. Cook: 1-3/4 hours
A very tweak-able recipe, which is great.
I honestly don't believe Frank would use Johnsonville Sausage.
Good, tasty sauce, but mine came out way too thick. It needed more liquid. It was more like a sloppy joe filling than a pasta sauce, and I only simmered it for an hour. I replaced some of the sausage with beef, and also added in some chopped peppers. Might try this again but increase the water a bit, or substitute some beef broth.
Very good, versatile. Especially liked the addition of balsamic vinegar.
I love the flavor of this pasta sauce! I use it in my lasagna.
Very good! The brown sugar and balsamic vinegar make it very flavorful. This is a great recipe as written and is a good base for variations. I make this all the time and have settled on this variation as our favorite: I use hot Italian sausage, casings removed and browned (I do not use oil since not needed for this type of sausage). The hot Italian sausage gives it a little more kick (but only use if you like spicy). I add one finely diced carrot and one finely diced celery stalk with the onions and garlic. If I have fresh mushrooms, I slice them and add with other vegetables. In place of water, I used half beef or reduced sodium chicken broth and half red wine. I put the wine and broth in before all the tomatoes and sauce and let it reduce down in the meat and veges. Then I add the tomatoes, sauce and seasoning. I like sauce, so I use one 28oz can of crushed tomatoes, two 14.5oz cans diced tomatoes with seasonings, one 6oz can tomato paste, and one 8oz can of tomato sauce. I add more seasoning sometimes using packaged spaghetti sauce seasoning mix (usually two packets). I use dried parsley since I rarely have fresh on hand. I still add the basil and Italian seasonings even if I use the packaged seasoning mix. It just seems that more seasoning is needed for the quantity of sauce. Sometimes I double the brown sugar and balsamic since I essentially doubled the sauce with adding both crushed and diced tomatoes. This is the only sauce I make now - the brown sugar and balsamic vinegar really make a difference in the flavor (along with the red wine!). Using the crushed tomatoes in addition to the diced tomatoes makes it both chunky and saucy!
Very good. I'm not a huge sausage lover, but this recipe is delicious. I did rinse the meat after browning and added a couple of fresh chopped tomatoes. Will make this again.
Substitute for turkey Italian sausage. Company worthy.
This was a really good sauce. I substituted turkey Italian sausage like several other reviewers did.
I used turkey Italian sausage but otherwise followed the recipe. I made this ahead and froze it to serve to the grandkids. All the kids loved it! Personally, I prefer an unsweetened sauce, so I gave it a 4-star rating. I'll certainly make it again for the grandkids, though.