No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sausage Meat Sauce

Enjoy half of this sweet and spicy meat sauce tonight, and the rest later -- it will keep frozen up to 6 months.

  • Yield: Yields 2 quarts
Sausage Meat Sauce


  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage, removed from casings
  • 1 pound spicy Italian sausage, removed from casings
  • 1 tablespoon tomato paste
  • 1 small yellow onion, finely chopped (1 cup)
  • 1 medium carrot, finely chopped
  • 2 cloves garlic, minced
  • 2 (28-ounce) cans whole peeled plum tomatoes
  • 1 (6-inch) sprig rosemary


  1. Heat oil in a 4- to 5-quart saucepan over medium-high heat. When oil shimmers, add sausages. Brown sausages, breaking them up into small pieces as they cook, just until sausages are cooked through, 5 minutes.

  2. Add tomato paste, onion, carrot, and garlic and continue cooking, stirring occasionally, until vegetables begin to soften, about 3 minutes.

  3. Stir in tomatoes and rosemary and break up tomatoes into pieces with the side of a spoon or scissors. Bring to a boil. Reduce heat, partially cover, and simmer, stirring occasionally, until sauce thickens and reduces slightly.

  4. Cool meat sauce to room temperature, then transfer to freezer-safe containers with tight-fitting lids and freeze until ready to use, up to 6 months.

Reviews (3)

  • babyraider11 9 Jul, 2012

    Absolutely DELICIOUS!!

  • babyraider11 9 Jul, 2012

    Absolutely DELICIOUS!!

  • Murphy0629 23 Oct, 2011

    I tried this receipe and ( WOW ) it is so good. I used this sauce with Rigatoni and if I had it to do over again I would of used a different pasta with it. Only because the big noodles overwelmed the sauce. I will be making this again for my family.