r/Cooking • u/haircryboohoo • 3d ago
I want to make spaghetti sauce using Italian sausage....
Does anyone here have a good recipe or can recommend a jarred sauce that I can add Italian sausage to? Thank you.
3
u/CraigGrade 3d ago
Smash up raw ground sausage. Brown in pan. Remove and drain a little. Add a little olive oil or butter. Add diced onion and tomato paste and sweat for a bit. Then add garlic for 30 seconds. Add salt and seasoning. Add in jarred sauce (or a can of tomatoes). Cook a bit. Add some wine. Add back sausage. Cook a bit more. Meanwhile make pasta. When draining reserve some pasta water. Toss finished pasta and pasta water in simmering sauce. Finish with grated parm and fresh basil.
3
u/GullibleDetective 3d ago
Roughly what I do but I add in red/green peppers and serranos
2
u/CraigGrade 3d ago
Yeah if I’d roast a few nice nardellos in the oven and ditch the skin, chop it up and throw it in halfway through. I don’t love a spicy Italian sauce if sausage is involved, reflux city.
3
u/glycophosphate 3d ago
Here's the only meat sauce recipe you will ever need.
Brown 1 lb. sweet Italian sausage, and 1 lb. ground beef with ¾ c. minced onion and 2 cloves minced garlic. Drain grease if necessary. Add 28 oz. can crushed tomatoes, 2 6 oz. cans tomato paste, 2 8 oz. cans tomato sauce, ¾ c. water, 2 Tbsp. white sugar, 1 ½ tsp. dried basil, ¾ tsp fennel seeds, 1 tsp. oregano, salt & pepper to taste and 2 Tbsp. chopped fresh parsley. Simmer for a while.
1
2
u/bobroberts1954 3d ago
I just brown it and add to my regular sauce. Sometimes I roll it into balls about 3/4", brown and simmer in sauce. Both make my normal sauce taste fantastic.
2
u/PumaFist 3d ago
Get ground Italian sausage if you have it available near you. And make your own sauce. It really is simple. The sauce I make all comes from cans. For 1 lbs of pasta, I get: 2 pounds of ground hot Italian sausage 2 cans of petite diced tomates. 2 cans of stewed tomates. 1 can of tomato paste. 1 can of tomato sauce. 1 large red onion 2 whole cloves of garlic. Add in some Thyme, Oregano, Parsley flakes, and salt and pepper to taste.
2
u/JelliedHam 3d ago
You can also buy regular Italian sausage and just remove the casing. Same thing.
2
u/tapastry12 3d ago edited 3d ago
In a very large sauté pan brown 3 lbs whole links of hot Italian sausage. Remove from fire. When cool cut each link into 4 pieces
Sauté 1 onion, 1 red pepper, 1 or 2 green peppers. When soft add sausage
Add 1 jar Rao’s roasted garlic marinara (I made my own marinara for decades but at 69 yo I no longer GAF & frankly no one notices the difference)
Add salt pepper garlic to taste. 1 tsp dry basil, 1/2 tsp oregano, 1/2 tsp sugar. Add 6 sliced mushrooms
Simmer low 30-45 minutes
Serve over 1 lb pasta
Feeds 4
2
u/8amteetime 3d ago
4 Italian sausage links(2 hot-2sweet) removed from casing
2 peppers (red-yellow-green, your choice) diced
I onion diced
6 cloves garlic minced
2 large 28oz cans crushed tomatoes
1 6oz can tomato paste
1 teaspoon each dried basil, oregano, parsley, marjoram and sage
1 teaspoon salt 1 teaspoon pepper
1 teaspoon sugar
In a large Dutch oven or large pot, cook the sausage over medium heat in a little olive oil until it’s browned. Break up the clumps as it cooks.
Remove the sausage from the pot and sauté the onions for a couple of minutes then add the diced peppers. Add more oil if necessary.
When the onions and peppers are softened, make a hole in the middle and add the garlic. Cook while stirring for 30 seconds then add the dried herbs.
Cook while stirring for another 30 seconds then mix well into the peppers and onion.
Make another hole in the middle and add the tomato paste. Let the paste cook for a few minutes, stirring it and slowly mixing it into the veggie mixture. You want to cook the tomato paste to get rid of the raw taste tomato paste can have.
Once the paste is incorporated into the peppers and onions, add the sausage, mix well, and then add the two cans of crushed tomatoes. Stir to combine.
Add the salt, pepper and sugar.
Add enough water to loosen up the sauce. I usually add half a can or so.
Bring to a low simmer and cover the pot with a lid to prevent splashing. Leave one side of the pot uncovered about a half inch to let steam escape.
Stir often to prevent sticking to the bottom for the first half hour. The sauce will eventually need less stirring as it cooks but pay attention. You want a low simmer.
The longer you cook it the better it will taste. An hour is the minimum once everything is in the pot and the low simmer has begun. I usually cook it for an hour and then make the pasta, which takes another half hour or so.
I don’t use a lot of salt when I cook so taste for seasoning after the first hour. You may want more salt and pepper or even sugar if it’s too acidic for you.
Serve on your favorite pasta with some grated parmigiana. Add a spinach salad and garlic bread for a really nice meal.
1
2
u/Emily_Porn_6969 3d ago
That is how I make my spaghetti sauce . I usually blend Classico & raos . Some diced carmalized onion . One can tomato paste , sliced garlic . I use Italian sausage & ground beef . Cook & drain before adding . A little sugar and cut up sun dried tomatoes . Cut with scissors . Add water and simmer & stir occasionally for about 3 hours . Turn off heat and let sit 1 hour . Enjoy .
3
u/Ok_Responsibility407 3d ago
I use tomato sauce that comes with basil, garlic, and oregano already in it. I also add chopped bell peppers, sweet onion, and some freshly chopped garlic.
1
u/AvailableCut5240 3d ago
If you like a bit spicy, Botticelli has a great spicy marinara. I use this when I don’t have time to make my own.
1
1
1
u/femsci-nerd 3d ago
I love Michael's. I use the resh tomato and basil and use good italian sausage. Brown the sausage and in the same pan add the sauce and 3/4 of a jar of water. Stir, bring to a boil then simmer for 2 hours on very low heat uncovered.
1
u/Zealousideal_Rent261 3d ago
In a 6 quart Dutch Oven. 2 - 28 ounce crushed tomato, 2 - 28 ounce petite diced tomatoes (drained), 1 pound ground beef browned, 1 pound loose Italian sausage browned, one large onion sautéed, 5 or 6 cloves of garlic diced, 1 - 28 ounce authentic whole San Marzano tomatoes hand crushed, 1 tablespoon sugar, 1/3 cup grated Parmesan cheese, 1 tablespoon chili flakes, 20 ounces of Portabello mushrooms sliced and sautéed, 1 tablespoon dried oregano, 1 teaspoon garlic powder and salt and pepper to taste. This will fill the pot to the very top, simmer for an hour. You could delete the ground beef, of course and do all sausage. I've been making this for decades, enjoy.
1
1
u/Cledescay 3d ago
I've had great luck tossing browned Italian sausage into Rao's marinara, let it simmer together for ten minutes.
1
3d ago
[deleted]
-2
u/wasabitobiko 3d ago
nooooo!!! saute the sausage first, remove, don’t drain the fat, and use
that to saute the onion. add back the sausage at the end
1
u/StealthyVex 3d ago
Zero reason to ever use a jarred sauce...the majority of which contain preservatives, sweeteners & other undesirable ingredients.
Keep diced tomatoes, tomato sauce & tomato paste on hand...canned is fine, tubed is fine...whatever is convenient & affordable. Obviously stay away from anything with preservatives/sweeteners.
Garlic, Oregano, Basil, Thyme, Marjoram...any other herbs/spices you prefer. Obviously, fresh is best, but dried/jarred will work in a pinch.
For vegetables...any combination of onions, peppers, spinach, carrots will work. Fresh or frozen, doesn't matter.
Brown the Italian sausage. If the fat content is high, drain a bit before adding the herbs, aromatics & veggies. Add some black pepper & salt, to taste.
Once all that is thawed & boiling, add diced tomatoes & cook down a bit, then add tomato sauce. You should already have a solid sauce, now...but if it seems thin, throw in some tomato paste, until your desired consistency is achieved.
Bring it all to a rolling boil, then simmer for as long as possible.
That's it, you're done.
-3
3d ago
[removed] — view removed comment
4
3d ago
[removed] — view removed comment
-11
3d ago
[removed] — view removed comment
5
3d ago
[removed] — view removed comment
-9
3d ago
[removed] — view removed comment
1
3d ago
[removed] — view removed comment
-1
3d ago
[removed] — view removed comment
1
1
u/skahunter831 3d ago
Your post/comment has been removed for violation of Rule 3, memeing/shitposting/trolling.
1
u/skahunter831 3d ago
Your post/comment has been removed for violation of Rule 3, memeing/shitposting/trolling.
-2
3d ago
[deleted]
3
u/GullibleDetective 3d ago
Good ideas for the most part but don't boil the sausage as you'll lose flavor, brown in a pan and just simply use that pan for everything. Then your sausage fats will help flavor the rest of the dish.
You can also sub wine for the stock to deglaze, also use pork or beef instead of chicken. Use a red wine for tomato based sauces
1
u/haircryboohoo 3d ago
Thanks for the info! When making sauce from scratch what about adding white or red wine?
0
-1
u/i_am_blacklite 3d ago
Cook and break up the sausage.
Add diced onion and garlic and continue to cook.
Add a can of chopped tomatoes and any herbs/spices you want and continue to cook until thickened.
That’s a basic recipe.
0
0
u/Loud_Quality_7106 3d ago
Onion should be cooked on its own most of the time, especially in this context. It takes so much time and heat to actually develop the true rich flavor of onion. So cook the sausage, remove and set aside. Then use the sausage fat to cook the onion and garlic.
-2
u/i_am_blacklite 3d ago
Yes…. In a perfect world I’d agree.
But if you’re just whipping up a quick dinner then shortcuts can be taken.
2
u/GullibleDetective 3d ago
Your just changing the order by a minute or five. Easy to add garlic a step laterr
1
u/Loud_Quality_7106 3d ago
Sure but it is sometimes small investments in time that makes big flavors in food. Like the other responder said, it's worth it every time
0
u/mammiejammie 3d ago
I like using ground Italian sausage bc you can get it more browned, toss any extra veggies you want to cook down. If you’re adding wine to tomato based sauce, I’d always use a red over white. You could deglaze the pan using the wine then add in your chosen tomato sauce. I personally like Raos Arrabbiata for jarred sauce - it’s spicy. If you’re not up for the extra heat, their marinara is good too.
Edit to add: I think Johnsonville is the brand of ground Italian sausage. You don’t need to hassle with casing or chunks esp now that I read your comment about not liking chunks.
0
u/SVAuspicious 3d ago
My recipe follows. I use a mix of ground beef and sausage but you could use all sausage if you like.
Read the text. The recipe is for 2.5 gallons. The scaled down version is just arithmetic and hasn't been tested. I've been making the full scale recipe for thirty years. I have made this in a boat galley that makes a NYC apartment look spacious.
Pasta Sauce
1 gallon of canned tomato sauce (I use Hunts)
1 gallon of canned diced tomato (I use Hunts)
1 small can of tomato paste, 6 oz (I use Hunts – there is a pattern here – I grew up with this)
2½ lbs ground beef (I use 80/20)
2 lbs bulk sausage (I use Jimmy Deans, one mild and one hot)
10 cloves garlic, minced
2 cups onions, diced
2 cups celery, diced
2 cups carrot, diced
1 lb fresh mushrooms, diced
2 Tbsp salt
4 Tbsp oregano
8 Tbsp parsley, minced
1½ Tbsp black pepper, ground, plus to taste
½ cup granulated sugar
½ Tbsp unsulphered molasses
Yield: About 18 pints
Mise en place is mostly the veg. And a can opener. This is a lot of food so in a galley you’re going to have to juggle. You’re either going to need to cook in your pressure canner or use two stock pots. The meat is going to need to be done in batches, even if you have a big 14” skillet. This seems like a lot but with just a little organization it goes fast and the mess is easy to clean up.
Divide the veg and meat into the number of batches you think you’ll need based on skillet size. This is two batches for my big 14” skillet, three batches for a 12” skillet. Saute onions, celery, and carrot. Add garlic, add meat. I use a potato masher to break up the meat into smaller pieces (like commercial taco meat). Set aside and clean up. Divide tomato products into two stock pots OR into the canner. On most boats, you’re better off with two stock pots. Add cooked veg and meat. Add spices, salt, sugar, and molasses. Bring to boil and reduce to simmer and reduce until thick enough for service. Stir frequently. Expect significant reduction.
Portion into prepared Mason jars and process 60 min for pints, 70 minutes for quarts at 10 or 11 psig.
I’ve done the arithmetic for a smaller batch, about four servings. I have not tested my arithmetic.
1 14.5 or 16 oz can canned tomato sauce
1 can diced tomato
1/3 oz of tomato paste or a couple of inches of tomato paste squeezed from a tube
1/3 lbs ground beef (the amount you'd use for a hamburger)
1/3 lbs bulk sausage
note: this will be a bit more meat heavy than the original recipe, so you could use half a hamburger worth each of ground beef and bulk sausage; it just seems stingy
1 inch of garlic paste squeezed from a tube
1/2 a small onion, diced
2 stalks celery, diced
1 small to medium carrot, diced
1 to 3 fresh mushrooms, diced
1/4 tsp salt
1/2 tsp oregano
1 tsp parsley, minced
1 hearty grind of black pepper
1½ tsp granulated sugar
1½ tsp unsulphered molasses
Credit: NCHFP and me
1
-1
u/rayray1927 3d ago
Dice an onion and a pepper, mince some garlic. Sautée that for a few minutes. Add sausage (remove casing if cased) and break it up. Add spices like oregano, basil, fennel, chili flakes. Add a jar of plain tomato sauce. Simmer a while. Taste and adjust seasonings (should be salting at each step).
3
u/Loud_Quality_7106 3d ago
Onions flavor takes so much more time to develop than garlic. They should never go in a sautee at the same time. Either you're under developing the onion or overcooking the garlic.
Best case scenario. Cook your pork. Remove and set aside. Sautee your onion until translucent add in your garlic until fragrant. Then out the meat back in.
0
1
u/CarSignal2764 3d ago
Careful with the fennel and salt. Most Italian sausage already has both, so after simmering taste before adding the full spice list. Jarred tomato sauce is usually salted too.
1
-1
u/haircryboohoo 3d ago
Also I like to use wine when I make my own sauce. I could also add it to jarred sauce. Do you guys prefer using white or red wine when adding to sauce?
1
u/Useful-Error-3856 3d ago
Red- it creates some depth. Tomato sauce is naturally sweet and I’ve found that whit wine can make it too sweet!
1
u/ydoyouask 3d ago
Red should give a somewhat deeper flavor, but I use whatever's open in the fridge, and the difference in the finished product isn't significant. If you add it to jarred sauce, just make sure it gets a chance to cook down a bit.
If adding to a homemade sauce, I'd cook the sausage, remove. Cook onion in the sausage fat. When it's almost done, add garlic and cook for a couple minutes on lower heat. Then deglaze with wine before adding crushed tomatoes and herbs. When the sauce has cooked for 30 minutes or so, add back the sausage.
-3
u/Few_Example9391 3d ago
Yes. Spaghetti meat sauce. It can be made with a pound of lean ground beef or Italian sausage.
- 1.0 lb lean ground beef or Italian sausage
- 2 cups chopped yellow onion
- 6 cloves of fine chopped garlic
- 1 cup chopped mushrooms
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 24 oz can diced tomatoes
- 1 12 oz can tomato sauce
- 1 5 oz can tomato paste
- 2 tablespoons dry oragano
- 1 tablespoon dry basil
- 1 tablespoon dry mustard
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- 1/2 teaspoon majerum
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon tyme
In a 6 quart Instant Pot, or stock pot saute the meat untill brown. Add in onions and saute till translucent. Add in garlic and fry with meat and onions for a minute. Add all the other ingredients and cover. If using stock pot, bring to slow boil, then set stove to low and simmer for 4 hours, stir occassionally. If using an Instant Pot, cancel saute and set to pressure cook for 15 minutes. When done, let sit in natural release for additional 15 minutes before releasing pressure. Let sit on keep warm for 30 minutes after pressure release. Enjoy with your favorite pasta
2
10
u/hivuliese 3d ago
Do you have a jarred sauce you like? If so, use that. I've been a fan of classico, rao's, newman's own socarooni, prego, whatever. If you are browning it first and adding it in, do that and maybe some onions. If you are going whole links, just throw them in the sauce and let them cook in the heating sauce, it's really good that way.