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“This recipe is as good as Italian tomato sauce gets. I have revised and changed and tested this recipe for many years and it has come down to absolute perfection. Try this recipe and I PROMISE you'll be passing it down through generations to come! WARNING: if you like bland, unflavorful red sauce with spaghetti this recipe is NOT for you! It is loaded with amazing Italian flavor. Goes great with any type of pasta!”
1hr 30mins

Ingredients Nutrition

  • 4 (14 ounce) cans italian-style peeled tomatoes, combine in a large bowl and crush with your hands
  • 2 vidalia onions, large onions (chopped or sliced)
  • 1 garlic head (chopped or sliced)
  • 1 parmesan rind, buy a fresh chunk of parmesan cheese with rind still on, cut one-inch rind off of the block of parme
  • 1 lb loose sweet Italian sausage
  • 1 lb loose hot Italian sausage
  • olive oil
  • 1 tablespoon Emeril's Original Essence (optional, but highly recommended)
  • 2 tablespoons tomato paste, for a thicker, less watery sauce


  1. In a large, tall, pot cover the bottom with about an inch of olive oil. (The more olive oil, the more the flavor will be distributed throughout the sauce). Heat on medium-low until slightly sizzling. (If temperature is too high, the garlic will burn too quickly).
  2. Add the onions and garlic and cook until onions are clear and soft and the garlic is a light brown, stir frequently so garlic doesn't burn.
  3. Add the hot and sweet sausage in separate little 1/4-inch balls and cook until browned, adding more olive oil as needed so that it doesn't burn, but still becomes brown.
  4. Add hand-crushed tomatoes, rind of Parmesan cheese, Emeril's Essence, and tomato paste. Stir. Turn down heat to a low simmer.
  5. Cover and let simmer for 1-4 hours. stirring occasionally. (The longer it simmers, the better the taste!).
  6. Serve over any kind of pasta. Top with freshly-grated Parmesan.

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