I though about what to call this for a while. I mean you don’t really see that many recipes just called spaghetti sauce, but it definitely isn’t marinara, and I think of meat sauce as having ground beef in it instead of sausage, so I’m just calling it spaghetti sauce.
This is the kind of sauce you make for dinner on a week night. It is uncomplicated, and doesn’t take too long. I let this simmer for about an hour to get it nice and thick, but it is one of those recipes that could be eaten as soon as it is good and hot, but gets better the longer you cook it. That being said, I would allow at least thirty minutes for simmering, but with just a few minutes to get it in the pan, it will take almost that long to get the table set, salad made and pasta cooked. Or, if you want to let it simmer for as longer, it will still be awesome, just make sure you stir it occasionally.
- 2 Tbsp olive oil
- 1 lb. Italian sausage (I used a chicken Italian sausage.)
- 8 oz. button mushrooms, sliced
- 1 small onion, chopped
- 5 cloves garlic, minced
- 3 Tbsp fresh basil, chopped
- 1 Tbsp fresh oregano, chopped
- 1 28 oz. can tomato sauce
- 1 28 oz. can crushed tomatoes
- 1 14 oz. can diced tomatoes, drained
- In a large pot, sauce sausage, mushrooms, and onions in olive oil until meat is browned and vegetables are tender. I used chicken sausage, so this was just the right amount of oil, but if you are using something dryer like turkey you may need more, or something higher in fat like pork maybe need less or to drain it after it is done.
- Add garlic and herbs and cook until fragrant, about a minute, being careful not to burn the garlic.
- Stir in tomato sauce, crushed tomatoes, and diced tomatoes.
- Bring to a boil, and then reduce to a simmer.
- Simmer stirring occasionally for at least 30 minutes or until it reaches your desired thickness. I prefer to simmer mine 1 to 1 1/2 hours.
- Serve over your favorite pasta. I used whole grain spaghetti