Jo Mama's Spaghetti Sauce

5 of 5 (3)
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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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My family's favorite recipe found at I leave out the wine and brown sugar. My family's favorite recipe found at I leave out the wine and brown sugar.
Number of Servings: 24


    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

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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!

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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

  • One of my favourites!
    I'm trying to reduce sodium, this one rates pretty high, so I buy no salt added tomatoes and sauce, and don't add salt.
    Another way to reduce sodium (and fat) for this is to make your own sausage with lean ground turkey, without the salt.
    I do add the wine and sugar.
    - 4/15/16

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  • 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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