Pasta Meat Sauce

A hearty pasta sauce with just enough depth of flavor.


1 lb Italian sausage
1 lb ground round
1 small onion, chopped
3-4 cloves garlic, minced
28 oz diced tomatoes
12 oz tomato paste
30 oz tomato sauce
1-2 cups water
3 tsp basil
1-1/2 Tbsp Penzey’s Pasta Sprinkle (or Italian Seasoning)
1 tsp dried parsley flakes
1-1/2 tsp brown sugar
1 tsp salt
1/2 tsp crushed red pepper flakes
1/4 tsp fresh ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
Parmesan cheese


  1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  2. Add onions and continue to cook, stirring occasionally until onions are softened.
  3. Add garlic, tomatoes, tomato paste, tomato sauce and 1 cup water.
  4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  5. Stir well and barely bring to a boil.
  6. Stir in red wine.
  7. Simmer on low, stirring frequently for 1-1/2 to 2 hours. A longer simmer makes for a better sauce, just be careful not to let it burn! Add water to keep desired consistency.
  8. Cook spaghetti according to package directions.
  9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.


10-14 servings (4 quarts)


Genius Kitchen

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