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Mom's Irish-American Spaghetti Sauce With Sausage and Meatballs

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“I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave.”
1hr 40mins

Ingredients Nutrition


  1. Brown all but 3 of the sausages in olive oil in a big pot on the stove.
  2. Turn down heat and add onion and garlic. Saute till just translucent.
  3. Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
  4. Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
  5. Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
  6. When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
  7. If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
  8. Serve over spaghetti or use to make lasagna.

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