Roni’s Homemade Sauce Made with Meat

http://greenlitebites.com/2007/12/09/roni%e2%80%99s-homemade-sauce-made-with-meat/
homemadesauce1

I posted this way back when on the weight loss blog but wanted to archive it here.

Originally, I was hesitant to post this idea being the kind of person who makes it a little different each time. If I have fresh ingredients I use them if not, dried works, I don’t really measure anything and I cook it all day on a Saturday or Sunday.

The husband has come to terms with that fact I have published “the family secret”. By far this is his absolute favorite dish of mine. Seriously, he can eat pasta with this sauce every day of his life and be happy.

Note: You can skip the meat but I think it adds a lot of flavor to the sauce. Roni’s Homemade Sauce Made with Meat

  • Package of your favorite turkey sausage and/or meatballs
  • 1 – 28oz large can of crushed tomatoes (I use furmanos)
  • 2 – 15oz cans of petite diced tomatoes
  • 2 – 6oz cans of tomato paste
  • About 1-2 tbsp each of garlic powder, onion powder, dried basil, dried parsley
  • About 1 tbsp of dried oregano
  • 1-3 crushed bay leaves (or you can leave them whole and fish them out later)
  • A dash of crushed red and black pepper
  • 1 tsp olive oil

In a large pot, brown the sausage with the olive oil over medium heat to get a nice crust.

Add the crushed tomatoes and a full can of water (using the crushed tomato can), 2 cans of diced tomatoes and the 2 cans of paste with 2 paste cans of water.

Add in any meatballs frozen or homemade.

Turn up the heat to high and add all the spices.

Stir and bring to a boil, you should see pinkish red bubbles forming.

Once the bubbles form, lower the temperature to simmer and place the lid on the pot.

Cook all day (about 4-5 hours)! Make sure to stir occasionally!

Note: About halfway through cooking, take the lid off and the sauce will thicken a bit.

I am basing the nutritional information on the approximate number of servings we get out of one pot of sauce. I’ve never weighed the whole batch and sometimes I dilute leftovers with water to “stretch it”. Normally we serve around 15 plates of pasta.

Approx Nutritional Information per serving
Servings Amt per Serving
15 1/15 of recipe
Calories Fat Fiber WWPs
94 2g 2g old: 1.5 new: 2
Sugar Sat Fat Carbs Protein
7g 1g 12g 8g
39 comments »»
Posted in: 1 WWP, 2 WWPP, Dinner Ideas, Food Photos, Pasta Ideas
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39 Comments and 0 Replies

  1. Diane Nelson

    Love the sauce – packaged it in sandwich bags, laid them flat on a jelly roll pan and froze them – then packaged the individual sandwich bags into a larger freezer bag.
    Since the sandwich bags are flat and thin they thaw quickly.

    Packaged meatballs separately so I can use them with this sauce, or in wraps, or whatever.

    Love your site.

  2. Hana

    I first saw this recipe when you posted it before the crash and it has taken me this long to make it!

    I cooked it for half a day on Monday (Pres. Holiday)and it is great. While I was making it and smelling it simmer, it brought back a memory of going to a friends house in high school. Her Italian mom always had homemade sauce simmering away and I loved the smell of it and it always tasted so good!

    I made the meatballs too and they turned out excellent too. I didn’t add any turkey sausage to the sauce itself, just did the meatballs but I will in the future – I think it will give the sauce a little more something.

    I too froze mine in “flat” ziploc packets. I am hoping they will help me in a pinch when there is nothing in the house!

    Thanks Roni, I love your sites and your recipes, and now videos! :)

  3. Michele

    Could this be made without the meat so that I could can it? Maybe ading your Turkey Meatballs after it’s reheated?? Sounds like a great recipe..and I love to do canning!

  4. roni

    Sure it can! I’ve done it when I have vegetarians over for dinner. The flavors a little different but still good!

    You could always through soy meatballs in too, I love the ones from Trader Joes!

  5. stl cardinal nut

    I’ve always used Ragu and the thought of making sauce from scratch had never entered my mind. I decided to take the plunge and made your sauce last night. It was WONDERFUL!! My family of picky eaters loved it too! I’ve made several of your recipes and none of them have been a disappointment. Please, please keep posting them, I really think that this website is responsible for me losing weight and staying motivated. Thanks so much Roni – you are the best!

  6. Sarah

    I finally tried this sauce with your meatballs over the weekend, and my picky husband and I both LOVED it. It’s just chunky enough — I threw in some fresh garden tomatoes for my husband and so flavorful. When I portioned it out my husband was doubtful that it would be enough for him b/c he likes a ton of sauce, but he ended up with leftovers in his bowl for garlic bread, so it really stretches a long way. I just wanted to thank you for sharing!!

  7. Laura

    I made this on Monday, your recipe to a tee – well minus the meat, and I used frozen meatballs; however my entire family raved about how amazing it was and it simmered fo about 4 1/2 hrs and it was delish! I love your recipes!

  8. Jessica

    I have an off the wall question. I printed this recipie off before the “big crash”, so about 2 years ago. You reference a line from a movie “Tell Michael not to let the sauce stick.
    Henry says don’t let the sauce stick
    I’m stirring it.”
    What movie is that from?! This has been driving me bats**t. I can’t find it! I made a batch today. I love making it on cold, crappy days. Its a terrific air fragarancer!

  9. Sheri

    Roni, didn’t you have a red sauce that incorporated green vegetables and red food color for camouflage as well or am I losing my mind?

  10. Emily

    Looks great! Most of the time, when I cook meatballs, I usually have it on a meatball sub the next few meals after the original spaghetti one. Topped with some cheese and on a slightly toasted bun they are so much better than any restaurants!

  11. roni

    I add them now when I have them but this recipe was made up at a time I barely ever kept anything fresh on had (ahhh college days. :) Nowadays I don’t think I cook a meal without fresh onion or garlic or both!

  12. Dawni

    My husband asks me all the time to make this sauce. It is one of our favorites. Just one question though, What is the nutritional values for the new WW program?

  13. roni

    Dawni – I’m not sure but on the new plan I’m thinking it’s only 1 if not 0! It’s only made with tomatoes that are free after all!

    NI has always been hard for me to calculate on this as I do add varying amounts of water based on thickness and length of time it’s cooking. Even on the old points I only counted it as 1.

  14. maria

    could this be done is a crock pot? sorry if its a silly question. Im a beginner at cooking! loooooove your site!

  15. roni

    Not silly! I dont’ see why not, I just never did it. Mom made sauce in a pot. I make sauce in a pot. I do it out of tradition I guess.

    Give it a shot and let us know!

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