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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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    12 servings (about 2 quarts)


  • 2 pounds bulk 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.
Nutrition Facts
3/4 cup: 231 calories, 13g fat (5g saturated fat), 41mg cholesterol, 778mg sodium, 13g carbohydrate (10g sugars, 3g fiber), 15g protein.

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  • Ellene
    Jan 5, 2019

    I'm a very senior senior, eaten spaghetti sauce for years. This by far my fav!!

  • pajamaangel
    May 20, 2017

    No comment left

  • dmrowell
    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.

  • AmandaRull
    Jul 28, 2010

    Love this recipe so much....feed a crowd or freeze half for later.