Italian Sausage Tomato Pasta Sauce

    1 hour 20 minutes

    This is a delicious tomato pasta sauce which is best if simmered all day. Add a pinch of sugar if you find it too acidic.

    157 people made this

    Serves: 6 

    • 250g Italian sausage meat
    • 700g tomato pasta sauce
    • 1 (400g) tin diced tomatoes
    • 2 bay leaves
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon garlic powder
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 250g spaghetti

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a large frypan, brown sausage over medium heat; drain and set aside.
    2. In a large saucepan over medium heat, combine tomato pasta sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage meat; mix well.
    3. Simmer over medium-low heat for at least one hour; it is best if simmered all day.
    4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    5. Mix sauce with hot pasta; serve.

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    Reviews in English (114)


    This sauce was amazing! My friend raved over the smell when she came in my front door. She said it smelled like "real sauce". When she tasted it her exact words "It's just right. Not to sweet and not to spicy". I will definitely make this again. My one suggestion would be to make sure you use the Italian Sausage, I don't think it would be as good with out the extra kick from the seasonings of the sausage.  -  06 Jun 2006  (Review from Allrecipes USA and Canada)


    This recipe is THE best! I had a similar experience as the last person who boyfriend walked in the door and said he could smell the sauce from outside our home and that it smelled fanstastic. I stayed completely true to the recipe except for a couple of things-which were only due to personal preference. I used 1 lb of ground beef instead of sausage and added half of a chopped white onion while seasoning beef. Also added 1/2 teaspoon of red pepper flakes that gave the sauce a small zing. We LOVED it and both agreed this recipe will be a staple in our home. Thank you so much for submitting this :-)  -  31 May 2008  (Review from Allrecipes USA and Canada)


    This was a very good sauce. I used a whole pound of sausage, because I had a pound in the freezer that I wanted to use. Great flavor. I used fresh basil and oregano, but added those at the end. I did add some dried in the beginning. Also used 3 cloves fresh garlic, and some dried onion. I used two larger cans of tomato sauce (14 oz?) instead of the smaller ones and one can was no-salt-added. This sauce was still a little too salty for me, probably because of the evaporated liquid during the long simmer. The long simmer is essential though (I did a little over an hour) to develop that great thick texture and great flavor. Mine got a little too thick, so I added a splash of water at the end. Served over whole-wheat spaghetti.  -  02 Oct 2006  (Review from Allrecipes USA and Canada)