Being a creature of habit is sometimes a good thing. Sometimes it’s not.
When you avoid using ground sausage in Spaghetti Sauce because you grew up always using ground beef, would be one of those times it’s not such a good thing. Last week I found myself scrambling to pull together supper on the fly and was only missing ground beef for our standard Spaghetti Sauce recipe. I had some ground sausage on hand for Ro*Tel dip for Friday night’s high school post-game gathering, so I used that instead.
Thank goodness for my lack of preparedness. For years I’d seen recipes and had friends telling me to try ground sausage, but it was that durn creature of habit that wouldn’t let me budge … until I had to.
Honest to goodness, possibly the best Spaghetti Sauce Recipe I’ve ever made—maybe even the best I’ve ever had. For real. Try this one, y’all.
Tip: I like Neeses brand, and the spiced up version is mighty nice in this recipe if you like extra seasonings!
- 1 pound ground sausage (I used Neeses. Try the spicy version!)
- 1 medium-largish onion, chopped
- 3-4 ounces red wine
- 28 ounces canned diced tomatoes
- 35 ounces canned peeled tomatoes
- 28 ounces canned crushed tomatoes
- 15 ounces canned tomato sauce
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon garlic powder
- 3-4 bay leaves
- Brown sausage in large dutch oven or heavy bottomed stock pot over medium heat.
- Add chopped onion and sauté for 3-5 minutes, stirring occasionally.
- Stir in red wine and cook for 1 minute.
- Add remaining ingredients, stir to combine and bring to a simmer.
- Simmer over medium for about 15 minutes, stirring occasionally. Taste and adjust seasonings.
- Reduce heat to low-medium low, cover and continue to cook for at least 30-45 minutes, stirring occasionally (the longer the better).
- Serve over cooked pasta, or use as meat sauce in baked ziti, lasagna, or other baked pasta dish.
- If preparing ahead, cover and refrigerate, and gradually re-warm before serving.