Pasta sauce

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 184.7
  • Total Fat: 6.2 g
  • Cholesterol: 37.0 mg
  • Sodium: 848.3 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 13.2 g

View full nutritional breakdown of Pasta sauce calories by ingredient
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Tomatoe pasta sauce Tomatoe pasta sauce
Number of Servings: 10


    2 28oz can Whole Peeled Tomatoes
    1 28oz can Crushed Tomatoes/tomatoe puree
    (I recomend the following brands: Cora, DeCecco, Cecco, Tuttorisso; Cora being the best, Cecco a close second. Try and find ones actually from italy it actually makes a big difference)
    1 can tomatoe paste with italian seasonings
    1 glass (3.5 oz) of your favorite wine (I really like a fruity red)
    1 cup beef stock , low sodium fat free
    1 large vadialia onion, diced small or whizzed up in a food processor
    6 cloves garlic minced, or wizzed up in food processor
    1 bunch fresh italian parsley
    1 bunch fresh basil or about 2 tblsp dried
    8 oz baby bella mushrooms
    1 lb. turkey sausage, italian flavored


Sautee sausage in a large stock pot until 3/4 way cooked through. Remove to a plate. Add onion, seasoned with salt and pepper, saute in an additional tablesppon of olive oil until just starting to brown and carmalize. Add in garlic and sautee until it is soft. Add in mushrooms, reseason with salt and pepper, and cook until thier water has released and cooked off. Add in the wine, beef stock, tomatoe paste and herbs. Stir in paste until it becomes combined with wine and coats other ingredients. Add in tomatoe puree/crushed tomatoes, add in juice from whole peeled tomatoes and crush the rest between your fingers before adding to sauce. Add in sauasage and any acumilated juices. Season with salt and pepper and stir togteher. Simmer on low heat until sauce has thickened to desired consistancy, about 2 hours.

Delicious over a bit of couscous and some broiled veggies such as zuchinni, eggplant, mushrooms, bell pepper, and onions.

makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CARE211.

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