This robust spaghetti sauce combines the savory richness of Italian sausage with the earthy depth of fresh mushrooms. The sauce simmers slowly, allowing the flavors of garlic, onion, green pepper, and red wine to meld into a thick, aromatic base. Brightened with a touch of sugar and finished with parmesan cheese, it offers a perfect balance of acidity and umami. Ideal for coating spaghetti or penne, this dish is a comforting weeknight dinner that feels indulgent yet simple. The addition of American cheese creates a uniquely creamy texture, while herbs like oregano and basil provide classic Italian aromatics. Serve over pasta with extra grated cheese for a family-friendly meal that freezes beautifully for later.
Spaghetti Sauce With Italian Sausage
Description
This robust spaghetti sauce combines the savory richness of Italian sausage with the earthy depth of fresh mushrooms. The sauce simmers slowly, allowing the flavors of garlic, onion, green pepper, and red wine to meld into a thick, aromatic base. Brightened with a touch of sugar and finished with parmesan cheese, it offers a perfect balance of acidity and umami. Ideal for coating spaghetti or penne, this dish is a comforting weeknight dinner that feels indulgent yet simple.Ingredients
Directions
-
In a Dutch oven, heat olive oil over medium-high heat and brown the Italian sausage links in their casings.
-
Use tongs to remove the browned sausage links and set them aside on a lid or plate.
-
Drain excess fat from the pot, leaving about 1 tablespoon of fat in the bottom.
-
Add the diced onion, green pepper, and sliced garlic to the pot.
-
Sauté the vegetables, scraping up the browned bits from the bottom of the pot, until the onion and pepper begin to soften, about 2 minutes.
-
Return the sausage to the pot.
-
Stir in the tomato paste, tomato sauce, red wine, sugar, bay leaf, thyme, rosemary, fennel, oregano, basil, and parmesan cheese.
-
Bring the mixture to a simmer and cook uncovered for 45-60 minutes, stirring occasionally.
-
Meanwhile, in a separate small pan, sauté the mushrooms in butter and a dash of olive oil with marjoram and paprika until tender.
-
Add the cooked mushrooms and any pan juices to the sauce pot during the last 15 minutes of simmering.
-
Remove the bay leaf.
-
Add the slices of American cheese to the sauce a few minutes before serving and stir until melted.
-
Serve over cooked pasta.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 505.6kcal
- % Daily Value *
- Total Fat 32.3g50%
- Saturated Fat 10.7g54%
- Cholesterol 80.0mg27%
- Sodium 1193.5mg50%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 0.0g0%
- Sugars 1.0g
- Protein 42.6g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers make great sausage sandwiches. You can freeze this sauce in airtight containers for quick meals later.
Variation: For a richer meat flavor, you can brown pork shoulder blades or spareribs along with the sausage. This adds a great flavor profile and provides a second meat option if you are entertaining.
Tip: Adjust the amount of red wine depending on whether you use whole tomatoes or tomato sauce, aiming for a nice thick consistency.
Flavor: The American cheese helps mellow out the acidity of the tomatoes and adds a creamy texture.
