Italian Sausage Spaghetti Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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True, a jarred sauce offers wonderful convenience. But a homemade version absolutely canât be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch â Milwaukee, Wisconsin Ingredients:
2 pounds johnsonville® mild ground italian sausage |
2/3 cup chopped onion |
2 teaspoons minced garlic |
2 pounds plum tomatoes, diced |
2 cans (14-1/2 ounces each) beef broth |
2 cans (6 ounces each) tomato paste |
2 tablespoons brown sugar |
2 teaspoons italian seasoning |
1/4 teaspoon ground cinnamon |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
hot cooked spaghetti |
Directions:
1. In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese.
3. Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
4. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 12 servings (about 2 quarts).
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