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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 303.2
  • Total Fat: 24.0 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,096.1 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 15.3 g

View full nutritional breakdown of Jo Mama's Spaghetti Sauce calories by ingredient
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Jo Mama's Spaghetti Sauce

Submitted by: KIMBERLOVESTMBG

Introduction

My family's favorite recipe found at food.com. I leave out the wine and brown sugar. My family's favorite recipe found at food.com. I leave out the wine and brown sugar.
Number of Servings: 24

Ingredients


    2 lbs Italian sausage, casings removed (mild or hot)
    1 small onion, chopped (optional)
    3 -4 garlic cloves, minced
    1 (28 ounce) can diced tomatoes
    2 (6 ounce) cans tomato paste
    2 (15 ounce) cans tomato sauce
    2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
    3 teaspoons basil
    2 teaspoons dried parsley flakes
    1 teaspoon salt
    1/4-1/2 teaspoon crushed red pepper flakes
    1/4 teaspoon fresh coarse ground black pepper

    Read more: http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782#ixzz1HjM9Lqe6

Directions


1In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2 Add onions and continue to cook, stirring occasionally until onions are softened.
3 Add garlic, tomatoes, tomato paste, tomato sauce and water.
4 Add basil, parsley, salt, crushed red pepper, and black pepper.
5 Stir well and barely bring to a boil.
6 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!


Read more: http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782#ixzz1HjTtdKN1

Serving Size: Makes 20 to 24 servings (about 1.5 cup per serving)

Number of Servings: 24

Recipe submitted by SparkPeople user KIMBERLOVESTMBG.






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Member Ratings For This Recipe

  • I don't leave out anything, the wine and the brown sugar take out some of the acidity. I think JoMama's is quite frankly the best sauce I have ever had. I generally double and freeze the rest. Try keeping some of the sauce without the meat for use with other meals, like chicken or pizza. - 6/22/11

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