David’s Old-Time Garlic Sausage Spaghetti Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing David's old time garlic sausage spaghetti sauce recipe, a delicious and hearty dish that will transport you back to traditional Italian flavors. This recipe combines the rich flavors of garlic and sausage with a homemade tomato sauce, creating a mouthwatering pasta sauce that is sure to impress. The secret to this recipe lies in the perfect balance of spices and the use of high-quality ingredients. Whether you're hosting a dinner party or simply craving a comforting meal, this garlic sausage spaghetti sauce is guaranteed to satisfy your taste buds.

Keywords: garlic sausage, spaghetti sauce, recipe, traditional Italian flavors, homemade tomato sauce.

David's old time garlic sausage spaghetti sauce recipe details

David’s old time garlic sausage spaghetti sauce recipe, recipe Rating: 4.9
Number of votes:139

Here’s a filling, hearty spaghetti sauce you’ll want to make again and again.
Ready in: 2 hours 30 mins

Ingredients

Serves: 12

• 1 pound ground beef
• 1 pound bulk sausage
• 1 onion, chopped
• 3 to 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 3 (6 ounce) cans tomato paste
• 1 teaspoon oregano
• 1/2 teaspoon dried sweet basil
• 1/4 teaspoon chopped fresh parsley
• 3 teaspoons sugar
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 (14 ounce) can crushed tomato
• 1 (46 ounce) can tomato juice
• 1 (15 ounce) can tomato puree
• 9 ounces water

Preparation method

Prep: 10 mins | Cook: 2 hours 20 mins

1. In a large skillet over medium heat, brown ground beef and sausage until thoroughly cooked. Remove and put on paper towels to drain fat.
2. Add olive oil to a deep skillet and brown onions, garlic, and bell pepper. Then add meat and the tomato paste, allowing the paste to sear for a minute or two (this is important).
3. Add remaining ingredients and let it simmer, covered for at least 1 hour and preferably 2 hours. (It’s even better if you cook it, then leave it in the fridge overnight.)
4. Serve or freeze for later use.