Tomato and Sausage Pasta Sauce

    3 hours 45 minutes

    To make a really good pasta sauce it needs to be simmered for a long time. This sauce is definitely worth it!

    47 people made this

    Serves: 16 

    • 500g beef sausages
    • 1 onion, minced
    • 2 cups fresh sliced mushrooms
    • 1/4 cup olive oil
    • 2 (185g) tins tomato paste
    • 1 (850ml) tin tomato juice
    • 1 (500g) tin crushed tomatoes
    • 1 cup (250ml) Burgundy wine
    • 1 1/2 tablespoons dried oregano
    • 1 tablespoon dried basil
    • 2 tablespoons dried parsley
    • 1 tablespoon minced garlic
    • 2 tablespoons garlic salt
    • 1/2 cup white sugar
    • 1 kg spaghetti

    Preparation:15min  ›  Cook:3hours30min  ›  Ready in:3hours45min 

    1. Preheat oven to 180 degrees C. Cook sausages for 30 minutes. Cut into bite sized pieces, and set aside.
    2. In a casserole dish, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon and set aside. Stir into casserole dish: tomato paste, tomato juice, crushed tomatoes and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt and sugar. Return sausages and onion and mushroom saute to sauce. Bring to a boil. Reduce heat and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
    3. Cook pasta according to packet directions. Drain. Serve sauce over pasta.

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    Reviews in English (43)


    I have found some truly excellent spaghetti sauce recipes at allrecipes, but this one is the best. My son and wife both gave it two thumbs up. I did reduce the sugar by half and it was exactly the right amount, lending a taste of sweetness but not so sweet that it tasted like desert. The burgundy provided a twist which is hard to describe, but welcome nonetheless. It did not leave any sort of liquory flavor and did not overwhelm. Highly recommended. Authentically Italian.  -  12 Sep 2007  (Review from Allrecipes USA and Canada)


    This is really good, worth getting all the ingredients together. I used austrailian shiraz for the wine. Will definately make this again.  -  13 Nov 2005  (Review from Allrecipes USA and Canada)


    Very nice flavor, we loved it. I used ground beef in mine. I will make this sauce again but I will add more mushrooms and big chunks of peppers and celery because I like veggies in my sauce. Thanks Melinda I used the leftover sauce to make Pizza burgers and let me tell you the sauce is even better the next day. I had leftover burger patties I put them in a bun with cheese and then the sauce in between and on top of the bun with a little bit of grated cheese. They were good.  -  11 Aug 2006  (Review from Allrecipes USA and Canada)