Savory Italian Sausage Spaghetti Sauce
Indulge in the rich and robust flavors of this award-winning Italian Sausage Spaghetti Sauce, thoughtfully crafted by Rita Futral, as featured in the Oct. 27, 1985, edition of The Denver Post. This exceptional recipe, winner of the Hunt-Wesson national spaghetti contest, brings together the hearty goodness of Italian sausage, a medley of tomatoes, and a touch of aromatic herbs and spices. The sauce simmers for over an hour, allowing the flavors to meld into a velvety, savory concoction. It's perfect for a cozy family dinner or impressing guests at your next gathering. Follow the instructions closely, and remember to add the cheese towards the end of cooking to maintain its creamy texture. Serve this delightful sauce over spaghetti for a meal that is sure to be a crowd-pleaser.
6
Servings
367
Calories
19
Ingredients
Ingredients
olive oil
1 tablespoon (heat in Dutch oven)
Italian sausage
2 lbs (if not using bulk, remove casing)
garlic clove
1 medium (pressed (the more the better))
tomato paste
1 (6 ounce) can (whisked in)
whole tomatoes
1 (28 ounce) can (pureed in blender or food processor)
tomato sauce
1 (8 ounce) can (whisked in)
whole onion
1 (left whole during cooking)
green bell pepper
1/2 (seeded but not chopped)
grated parmesan cheese
1 cup (added gradually)
sugar
1 teaspoon (stirred in)
dried oregano
1/2 teaspoon (stirred in)
dried basil
1/2 teaspoon (stirred in)
fennel seed
1/4 teaspoon (stirred in)
fresh parsley
1/2 cup (chopped and added at the end)
fresh mushrooms
4 ounces (sliced and added at the end)
salt
to taste (added at the end)
pepper
to taste (added at the end)
cooked spaghetti
as needed (for serving)
additional grated parmesan cheese
for garnish (sprinkle over served spaghetti)
Instructions
1
In a Dutch oven, heat the olive oil over moderate heat. Crumble in the Italian sausage and add the pressed garlic. Cook until the sausage is browned and no longer pink, about 7-10 minutes. Remove the cooked sausage from the pan, draining excess fat, leaving about 1 tablespoon in the pot.
2
In the same pot, whisk in the tomato paste and cook for about 5 minutes, stirring frequently to avoid burning. Add the pureed tomatoes and tomato sauce, along with the whole onion and green pepper. Gradually incorporate the grated cheese a little at a time to prevent clumping.
3
Stir in the sugar, oregano, basil, and fennel seed followed by the cooked sausage. Bring the mixture to a gentle boil, then reduce the heat and cover, allowing it to simmer for approximately 1 1/2 hours. Take care to keep the heat low to avoid splattering.
4
In the last 5 minutes of cooking, add the chopped parsley and sliced mushrooms. Remove the onion and green pepper before serving. Season to taste with salt and pepper. Serve the sauce hot over cooked spaghetti, garnished with additional grated Parmesan cheese.
Nutrition Information
18
Fat
22
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Savory Italian Sausage Spaghetti Sauce recipe?
This recipe was created by Rita Futral and featured in the October 27, 1985, edition of The Denver Post.
Has this spaghetti sauce recipe won any awards?
Yes, it was the winner of the Hunt-Wesson national spaghetti contest.
What is the primary protein used in this sauce?
The sauce uses 2 pounds of Italian sausage.
How many servings does this recipe yield?
The recipe makes approximately 6 servings.
How long should the sauce simmer?
The sauce should be covered and simmered for approximately 1 1/2 hours.
What is the calorie count per serving?
Each serving contains 367 calories.
How much protein is in one serving?
There are 22 grams of protein per serving.
How much fat is in one serving?
There are 18 grams of fat per serving.
What type of tomatoes are required?
The recipe calls for one 28-ounce can of whole tomatoes (pureed) and one 8-ounce can of tomato sauce.
Is tomato paste used in this recipe?
Yes, one 6-ounce can of tomato paste is whisked into the sauce.
How should the garlic be prepared?
One medium garlic clove (or more) should be pressed.
What should be done with the whole onion used in cooking?
The onion is kept whole during cooking and removed before serving.
How is the green bell pepper prepared for the sauce?
Half of a green bell pepper is seeded but left unchopped, then removed before serving.
What kind of cheese is added to the sauce?
One cup of grated Parmesan cheese is added to the sauce, plus more for garnish.
How should the Parmesan cheese be added to avoid clumping?
The cheese should be incorporated gradually, a little at a time.
What dried herbs are used in the seasoning?
The recipe uses dried oregano, dried basil, and fennel seed.
When should the fresh mushrooms be added?
Sliced fresh mushrooms should be added during the last 5 minutes of cooking.
When should the fresh parsley be added?
Chopped fresh parsley is added during the last 5 minutes of cooking.
Is there any sugar in the recipe?
Yes, 1 teaspoon of sugar is stirred into the mixture.
What kind of oil is used for browning the sausage?
One tablespoon of olive oil is used.
How should the Italian sausage be prepared if it is not bulk?
The casing should be removed before crumbling and cooking.
What cooking vessel is recommended?
A Dutch oven is recommended for preparation.
What is the first step in the cooking process?
The first step is heating olive oil and browning the sausage with garlic.
Should the fat from the sausage be kept in the pot?
Most fat should be drained, leaving about 1 tablespoon in the pot for flavor.
How long do you cook the tomato paste?
The tomato paste should be whisked and cooked for about 5 minutes before adding other liquids.
What is the purpose of pureeing the whole tomatoes?
Pureeing creates a smooth, velvety base for the sauce.
How is the sauce served?
It is served hot over cooked spaghetti and garnished with Parmesan cheese.
Why is the sauce simmered on low heat?
Low heat prevents splattering and allows the flavors to meld properly.
How much fennel seed is used?
The recipe calls for 1/4 teaspoon of fennel seed.
Are salt and pepper added at the beginning or end?
Salt and pepper are added to taste at the very end of the cooking process.