Classic Spaghetti Sauce

A hearty, rustic and flavor packed sauce perfect for spaghetti, ravioli, eggplant parmesan, etc.
Cuisine Italian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author Heather


  • 24-26 oz jar tomato basil pasta sauce or plain tomato sauce
  • 1 tbsp olive oil
  • 3/4 lb Italian sausage *casing removed
  • 1/2 lg brown onion *chopped coarsely
  • 10 oz sliced mushrooms *sliced chunky
  • 4 cloves garlic *minced
  • 2 tsp dried ground rosemary
  • 1 tsp dried oregano *crushed between palm of hands
  • 1/2 tsp dried basil
  • 1/8 cup red wine
  • 4-5 med tomatoes *roughly chopped
  • 1 lb spaghetti noodles


  1. Heat a dutch oven over med-high heat. Add olive oil and Italian sausage. Cook for approximately 10-12 mins, crumbling as it cooks. Drain sausage onto paper towels, leaving a small amount of sausage drippings in pan. Set sausage aside.
  2. Place pan back on med-high heat and sauté onion in sausage drippings for 5-7 mins, stirring occasionally. Add mushrooms and cook for approximately 7 mins.
  3. Turn heat down to med- low. Add garlic. Cook for 1 min stirring frequently. Add Spices. Cook for another 30 secs stirring frequently.
  4. Add tomato sauce, red wine and sausage. Simmer covered for approximately 15-20 mins, stirring periodically. Add tomatoes, stir and simmer covered for another 15 mins on low.
  5. Cook noodles to according to package.

Recipe Notes

*Please use as many organic ingredients as possible.*