Spaghetti Sauce with Italian Sausage

Spaghetti is one of the most requested meals in my house. If I had to guess, I'd say we probably have it once a week! There's just something about meaty red sauce dripping off of long, twirly noodles that makes my boys drool! 

By a show of hands, how many of you make your spaghetti this way: brown some ground beef, dump in a jar of pasta sauce, and pile it on top of noodles? Don't feel bad, I do too! It's quick, easy, and only takes 3 ingredients.

But sometimes I crave something more... 

I want the perfect balance between chunky tomatoes and thick, smooth sauce. I want big bites of flavorful, savory meat. I want a blend of spices so good, you think you're in a fancy restaurant in Italy.

This recipe my friends, is just that! My spaghetti sauce is easy to put together, tastes WAY better than sauce out of a jar, and even though there are a lot of ingredients, most of them are already in your pantry! The ground beef is replaced with flavorful Italian sausage, and red wine with just a hint of brown sugar and red pepper flakes makes the sauce absolutely drool-worthy! You'll never buy a jar of spaghetti sauce ever again!

*Printable recipe and storage tips below!

CLICK HERE FOR A PRINTABLE VERSION OF THIS RECIPE!

Spaghetti Sauce with Italian Sausage

2 pounds ground Italian sausage (mild or hot)

1 small onion, chopped

4 garlic cloves, minced

One 28 ounce can diced tomatoes

Two 15 ounce cans tomato sauce

Two 6 ounce cans tomato paste

2 cups water

3 teaspoons basil

2 teaspoons dried parsley

1 1/2 teaspoons brown sugar

1 teaspoon salt

1/4 - 1/2 teaspoon crushed red pepper flakes

1/4 teaspoon fresh ground black pepper

1/4 cup red wine

1 pound thin spaghetti noodles

Parmesan cheese (for garnish)

In a large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally, until onions are softened. Add garlic, diced tomatoes, tomato sauce, tomato paste, and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barley bring to a boil. Stir in red wine. Simmer on low, stirring occasionally, for at least an hour. Cook spaghetti noodles according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese. 

*This recipe makes A LOT of sauce! I had enough for dinner that night and put two more containers of sauce in the freezer! You can certainly cut this recipe in half, but I figured if I'm making it anyway, I might as well get a few extra dinners out of it! I love having meals ready to go in the freezer!

{ Here's a great storage tip! } Spoon cooled sauce into gallon freezer bags and freeze laying flat on a baking sheet. The frozen bags can be stacked and take up very little space! Much better than big plastic containers cluttering up your freezer!

Enjoy! 

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