“This is a recipe that I have put together from several sources including my mother. It is my favorite sauce and it goes well with any pasta, even lasagna. Use a good quality wine and good quality sausage. This sauce always tastes better the next day after the flavors mingle over night.”
1hr 30mins

Ingredients Nutrition


  1. In a large stockpot cook the sausage until brown (on medium high heat), break it up into small pieces as it cooks. (Drain oil from meat).
  2. Add diced onions and green peppers and cook for another 5-7 minutes on medium heat.
  3. Add garlic, all tomatoes, and beef stock.
  4. Add all spices, brown sugar, and mushrooms.
  5. Bring to a boil and stir well.
  6. Add red wine then reduce heat to simmer.
  7. Simmer on low for an hour or more. Stir frequently.
  8. Add salt and black pepper to taste. Add salt with caution as sauce may already have plenty of salt from broth, etc.

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