Have I mentioned I feed a lot of teenagers every week? Guess what? Teenagers like pasta. Hockey players like pasta. We eat a lot of pasta. 🙂
This is a win/win recipe in my house. It is a great spaghetti sauce recipe that features sausages, rather than ground beef. It makes a big batch so perfect for nights when there may be extra people at the table, or enough to freeze for another weeknight meal. It smells great while it is simmering, and another comfort meal for a cold November night. Enjoy!
- 8-10 Italian sausages
- 4 large onions, chopped
- 5 garlic cloves minced
- 2- 28oz cans diced tomatoes
- 2- 5.5 oz cans of tomato paste
- 2 bay leaves
- 2 tbsp oregano
- 1 tbsp basil
- 1 tsp thyme
- 1 tsp sage
- ½ tsp salt
- Cut sausages in half and squeeze sausage meat out of casings, into a large stock pot.
- Add onions and garlic.
- Cook over medium heat, breaking up sausage meat as it cooks.
- Cook for 8-10 minutes until meat is no longer pink.
- Stir in tomatoes, tomato paste, bay leaves, oregano, basil, thyme, sage and salt.
- Bring to a boil over high heat, stirring occasionally. Then reduce heat to low.
- Cover and simmer, stirring often for 30-40 minutes.
- Discard bay leaves.
- Great over spaghetti, or your favorite pasta
This recipe is adapted from a Chatelaine recipe featured in their March 2005 issue.
A big pot of pasta sauce on the stove is a mid-winter’s dream! We’ve streamlined the recipe using Italian sausages for instant flavour — much easier than measuring lots of herbs to spice up ground beef and faster than simmering sauce for hours.