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Italian Sausage Spaghetti Sauce

Total Time

Prep: 20 min. Cook: 25 min.

Makes

12 servings (about 2 quarts)

True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can’t be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch — Milwaukee, Wisconsin

Ingredients

  • 2 pounds bulk Italian sausage
  • 2/3 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 pounds plum tomatoes, diced
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cans (6 ounces each) tomato paste
  • 2 tablespoons brown sugar
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon ground cinnamon
  • 2 cups shredded part-skim mozzarella cheese
  • Hot cooked spaghetti

Directions

  1. In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. 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.
  3. Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
  4. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Nutrition Facts

3/4 cup: 231 calories, 13g fat (5g saturated fat), 41mg cholesterol, 778mg sodium, 13g carbohydrate (10g sugars, 3g fiber), 15g protein.

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