Best 6 Italian Sausage Spaghetti Sauce Recipes

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• 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.

SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)

Steps:

• Brown ground beef, season to taste with salt and pepper, drain and set aside.
• Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
• Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
• Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
• Simmer on medium low for at least one hour, stirring occasionally.
• When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
• When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.

SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

Steps:

• Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
• When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
• Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
• Serve over your favorite pasta.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS, SAUSAGE AND STEW BEEF

Steps:

• Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
• Add onion and continue to cook until the onions turn golden brown.
• Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
• Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
• Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
• Add hamburg, eggs, Romano cheese, garlic salt and pepper.
• Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• Heat oil in Dutch oven over moderate heat. Crumble in Italian sausage, add garlic and cook until meat loses red color. Remove meat from pan and drain off all but about 1 tablespoon of grease.
• Whisk in tomato paste and cook over moderate heat about five minutes, stirring frequently (tomatoes burn quickly). Whisk in pureed tomatoes and tomato sauce, then add whole onion, green pepper, cheese (a little at a time to avoid clumping), sugar, oregano, basil and fennel seed. Add sausage. Bring just to boil, reduce heat and simmer, covered, about 1 1/2 hours. (Sauce will splatter if heat is too high.).
• Add parsley and mushrooms during last 5 minutes of cooking time. Remove onion and green pepper. Add salt and pepper. Serve over spaghetti, garnished with additional Parmesan cheese.

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• Cut Italian sausage into 2-inch lengths.
• Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux.
• Add onions, celery, and bell pepper.
• Stir and cook until tender or clear.
• Add water and stir until smooth.
• Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic.
• Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
• Stir real well.
• Bring to a bubbly boil and add salt, to taste.
• Add sausage.
• Bring back to a boil.
• Turn heat down to simmer.
• Cook for about 3 or 4 hours.
• Serve over spaghetti topped with cheese.