New This Month

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


  • 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.

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