Here’s one that I make ALL the time. Every time I do, I have someone requesting the recipe. It is one of the easiest and best spaghetti sauce recipes I’ve ever made or eaten. I first had this at my cousin Dee’s house, and the original recipe came from her mom, my Aunt Sandy. I’ve twerked it a bit, so here’s my version of it, with notes below about additions if you prefer.
Onion – 1 small or half of a large – diced
garlic (as much as you want) - minced
4 – 5 links Italian sausage, casings removed
2 pkgs. Lawry’s Spaghetti Sauce mix
2 cans tomato paste (6 oz size)
6 cans water
sprinkle of sugar
salt & pepper to taste
Sauté onions and garlic, seasoning with salt and pepper.
Add sausage, one at a time, mashing with fork (I prefer a potato masher, which works much better).
Once sausage is browned, drain off fat and return to pan.
Add packaged sauce mix, tomato paste, parsley, Italian seasoning, sprinkle of sugar, and water, mixing well. Bring to boil, reduce heat and simmer at least an hour.
Taste. Adjust seasonings if necessary.
**Better if made the day before.
The original recipe calls for sausage AND 1 lb. ground beef. I’m not a big ground beef fan, so I eliminated that years ago. If you use the beef too, just brown it at the same time as the sausage.
Also, the original calls for mushrooms, but since my hubby isn’t a huge mushroom lover, I leave those out. If you use mushrooms, add those once you’re to the simmer stage.
I always double this recipe, and tuck some away for another time (you’re making the mess, so why not?). It freezes SO well. Just put into containers or Ziploc bags (wait until it’s cooled though).
It will thicken as it stands, so if you make the day ahead of time just add a bit more water to bring to the desired consistency.