|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This homemade spaghetti sauce has it all! It's made with Italian sausage, onion and bell pepper, sliced mushrooms, tomatoes, and a number of herbs. Garlic powder is used in this sauce, but 2 cloves of fresh garlic—minced—may be added to the sauce along with the tomatoes and sauces.
The long-simmered sauce is great with spaghetti or linguine, or use it as a sauce for homemade lasagna or a ziti casserole.
For a meatier sauce, add 1/2 pound to 1 pound of ground beef to the pot along with the sliced sausage.
- 1 pound Italian sausage links (cooked and thinly sliced)
- 2 tablespoons olive oil (extra virgin)
- 1/3 cup onion (chopped)
- 1/4 cup green bell pepper (chopped)
- 6 to 8 ounces mushrooms (sliced)
- 2 14.5 ounce cans tomatoes (coarsely chopped)
- 3 cans tomato sauce (24 ounces total)
- 2 6 ounce cans tomato paste
- 1 1/2 teaspoons basil (dried leaf, crumbled)
- 1 1/2 teaspoons oregano (dried leaf, crumbled)
- 1/4 teaspoon thyme (dried leaf)
- 1/2 teaspoon parsley (dried leaf)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons sugar
- 1/2 teaspoon red wine vinegar
- 1 cup water
- Grated Parmesan cheese
Gather the ingredients.
Put the sausages in a large saucepan or Dutch oven; add about 1/2 to 1 inch of water. Bring the sausages to a boil; cover the pan and boil for about 15 minutes. Drain and remove the sausages and slice them thinly.
In the same pan, brown the sausage slices. Add a small amount of oil, if necessary.
Drain off excess grease and add the 2 tablespoons of olive oil to the pan. Add the onion, green bell pepper, and mushrooms. Cook, stirring frequently, until onions are tender.
Add remaining ingredients, except Parmesan cheese. Cook over medium-low heat, stirring occasionally, for about 2 to 3 hours.
Add more water and reduce heat if sauce becomes too thick.
Serve with hot cooked spaghetti and pass the Parmesan cheese.