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
VERIFIED BY Taste of Home Test Kitchen
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- 2 pounds Johnsonville® Ground Mild 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 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 saucepan and heat through. Yield: 12 servings (about 2 quarts).
Originally published as Italian Sausage Spaghetti Sauce in Simple & Delicious
July/August 2009, p59
Reviews forItalian Sausage Spaghetti Sauce
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MY REVIEW
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."
MY REVIEW
Reviewed Jul. 28, 2010
"Love this recipe so much....feed a crowd or freeze half for later."
