Spaghetti Sauce II recipe

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Ingredients

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
2 bay leaves
1 tablespoon white sugar
¼ teaspoon crushed red pepper flakes
¼ cup red wine
1 pound Italian sausage links

Nutrition Info

402.6 calories
carbohydrate: 22.5 g
cholesterol: 57.5 mg
fat: 28.8 g
fiber: 4.9 g
protein: 14.9 g
saturatedFat: 9.3 g
servingSize: -
sodium: 1189.8 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.

  2. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

Recipe Yield

6 servings

Recipe Note

A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too.

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