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Nutrition Facts
Serving Size 1 (399g) Recipe makes 10 servings
Calories 568
Calories from Fat 236		(41%)
Amount Per Serving		%DV
	Total Fat 26.3g	40%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 2226mg		92%
Potassium 1216mg		34%
Total Carbohydrate 53.7g		17%
	Dietary Fiber 4.1g	16%
	Sugars 12.3g
Protein 29.7g		59%
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Week 1 - Good family meals

Jo Mama's World Famous Spaghetti

Recipe #22782 | 1½ hours | 20 min prep | add private note

⁽⁷¹⁶⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Mar 17, 2002

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Jo Mama's World Famous Lasagna that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

SERVES 10 -14 , 4 quarts (change servings and units)

Ingredients

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3-4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Directions

1
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2
Add onions and continue to cook, stirring occasionally until onions are softened.
3
Add garlic, tomatoes, tomato paste, tomato sauce and water.
4
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5
Stir well and barely bring to a boil.
6
Stir in red wine.
7
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8
Cook spaghetti according to package directions.
9
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

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Featured Reviews for This Recipe

From: Chef #1436274

On Nov 6, 2009

My fiance' and I recently bought a house and I am learning to cook. I made this spaghetti last night and it turned out perfectly. I am usually a Prego-hamburger meat kind of spaghetti girl, but after last night I will never eat Prego again. I am going to make the lasagna with my leftover sause this weekend. The recipe was easy to follow and will become a staple meal at my new home. Thanks!

0 people found this review helpful

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From: CJAY

On Oct 25, 2009

This was the hardest sauce I've ever tried to make. With all the great reviews I just had to try it. I used half hot and 1/2 mild Italian sausage and followed the directions given. I paced, I stirred, I tasted and finally had to walk away. I wanted to add bay leaf, oregano and rosemary but knew I would be changing the recipe. After 3 1/2 hours of simmering it was time to eat. Wow! Were we happy. This makes a great sauce and you don't need all that extra stuff. Thanks for sharing a real keeper.

1 person found this review helpful

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From: Jan Marie

On Aug 30, 2002

Wonderful taste. I shredded country style pork that I cooked in a pressure cooker and added it along with 1 lb sausage and ground beef. I also use a trick from my daughter's Italian mother-in-law: at the end of cooking, add a tsp baking soda. It foams up and simmers down, taking the acid out of the tomatoes so the sauce doesn't talk back to you. Thanks again for sharing your wonderful creation!

147 people found this review helpful

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From: Teresa M

On Apr 30, 2002

Sharlene~W, This Was EXCELLENT, Permanent Keeper in our house! I followed other’s suggestions of only ½ the water, and only 1 lb. of Italian sausage + 1 lb of ground beef and it turned out great. I will Definitely be making this again! This does make a lot, enough to freeze for another meal. I did add double garlic and onions in it because we like them so much. P.S. Our daughter thinks the name (Jo Mama's World Famous Spaghetti) is cool too, and spaghetti is her favorite. Usually she asks if the sauce is Ragu or not, then she grabs the garlic powder. I don't that's gonna happen for supper tonight. Thanks for another great Keeper! P.S. It didn't happen tonight, everyone loved it!

80 people found this review helpful

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