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.
- 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.
|Servings||Amt per Serving|
|15||1/15 of recipe|
|94||2g||2g||old: 1.5||new: 2|