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Nutrition Facts
Serving Size 1 (426g) Recipe makes 8 servings
Calories 491
Calories from Fat 300		(61%)
Amount Per Serving		%DV
	Total Fat 33.4g	51%
	Saturated Fat 11.2g	56%
	Monounsaturated Fat 14.0g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 2430mg		101%
Potassium 1387mg		39%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 6.1g	24%
	Sugars 17.1g
Protein 18.8g		37%
detailed view... how is this calculated?

Italian Spaghetti Sauce

Recipe #142586 | ½ day | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: nennny
Oct 25, 2005

Here's a great recipe from my sister-in-law. She makes it for us everytime we go up to visit. It is so great to come in from a full day of sight-seeing to a house that smells so good! Now when I make it I freeze the extra for easy leftovers.

SERVES 8 -10 (change servings and units)

Ingredients

2 lbs sausage or ground beef
3 medium onions, chopped (about 2 1/4 cups)
2 cups sliced mushrooms
6 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (29 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Directions

1
Cook sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker.
2
Stir in remaining ingredients.
3
Cover. Cook on Low 8-9 hours.

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Featured Reviews for This Recipe

From: Chef #1023718

On Jan 18, 2009

BEST HOMEMADE SAUCE! My family loved this sauce! Super healthy! My kids thought it was a little too spicy. Will omit the red pepper flakes next time. THANK YOU for sharing such a wonderful recipe!

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From: Chef #1077584

On Dec 16, 2008

This was fantastic! This was my 2nd attempt to make a delicious italian spagetti sauce. My 1st attempt was a complete disaster. I was reluctant to try a slow cooker recipe, but I am so glad I did. The sauce came out wonderful and it was so easy! I varied slightly on a few things. I sauteed the onions alone in butter first and cooked them until they were a light brown color. Then I added my sausage and browned for ten minutes. I didn't add the garlic until the last few minutes. I did this at the suggestion of my grandmother who said that it's very easy to burn and doesn't need a full ten minutes. I served some to my mother and grandmother, who are italian and are used to an "authentic" sauce. They both loved it. It does have a little bit of a kick, my kids thought it was too spicy. My only suggestion on change would be that if you plan on feeding this sauce to kids, you cut out the crused red pepper flakes. Thanks so much for this recipe. It is defenitely one I will make again and again!

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From: AmyMCGS

On Nov 11, 2006

Wonderful! This is definitely going into my family's "favorites" file. I left out the garlic for my garlic-hating husband (I did add in a little garlic powder), only used one pound of ground beef, and only used one 6oz can of tomato paste since that's all I had on hand. Even with those changes, this was a great sauce. It smelled so good that we kept tasting it during the day as it cooked. At supper time, I boiled half a box of macaroni & then stirred it into the crockpot with the sauce for a wonderful "goulash". I'll be making this again, probably soon. Thanks for sharing!

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From: megsor

On Jan 16, 2006

simple to make, tastes great.

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