ChamoritaMomma’s Favorite “Pas-ghetti” Sauce

This is my “GO TO” spaghetti sauce when I’m in the mood for spaghetti.  I usually have all of the ingredients in my pantry.  Although it’s quicker than most to prepare, it tastes like it’s been cooking on the stovetop all day. With the addition of premade frozen meatballs OR whole pieces of Italian sausages, it becomes an even better sauce.  I usually like serving this with “al dente” cooked Angel hair pasta and my recipe for “THAT BREAD”  Give my recipe a try and let me know what you think. 😉


1 lb. ground Italian sausage, mild
1 lb. ground Beef (I used 80/20)
2 (6 oz.) cans Tomato paste
1 (29 oz.) can Tomato sauce
2 (14.5 oz.)cans Diced tomatoes
1 cup water
1 Tbsp. dried Basil
1 Tbsp. dried Italian seasoning
2 tsp. dried Parsley flakes
1 1/2 tsp. Brown sugar
1 Tbsp. granulated Sugar
2 teaspoon salt, to taste
1/4 – 1/2 teaspoon crushed red pepper flakes
1/2 tsp. Accent
1/4 cup Red wine (use a good Cabernet; I used Leese – Fitch)
Premade frozen Italian meatballs, optional

In a large pot, on MEDIUM HIGH heat, begin by browning the ground beef and Italian sausage; making sure to break the pieces up.  Once the meat house browned and cooked, add the onions.  Stir to combine well.  Reduce the heat to MEDIUM.  Allow the onions to cook until somewhat translucent, about 3 minutes, stirring often.

NOTE:  I’ve also made this sauce with using JUST Italian sausage and no ground beef, and it comes out really yummy as well.










Add the garlic and the seasonings.  Stir to combine well.










Add all the tomato ingredients and the water.










Stir to combine well.  Once it starts to come up to a SLIGHT boil, add the red wine.  Stir well to combine.  Now cover with a lid and reduce the heat to a MEDIUM LOW or LOW and allow the sauce to simmer for about 1 1/2 hours.  Make sure to stir often.

NOTE:  Remember! If you can’t drink the wine, don’t cook with it! 😉










If you are wanting to add the frozen “premade” meatballs,, add them during the last 30 minutes of cooking time. Taste the sauce and add seasonings accordingly.  Continue to cook covered for the remaining time, stirring the sauce often.

NOTE:  I’ve often added Johsonville’s Italian sausages (whole) to the sauce as well.  In a separate fry pan, brown them slightly first (no need to cook them completely), then  add them to the sauce AFTER you’ve added the wine and allow them to cook with the sauce.










I sometimes remove the lid from the pot during the last 10 – 15 minutes of the cooking time.  Make sure to continue to stir often.  Taste once again.  I love serving this with Angel Hair pasta, cooked “al dente”.  I bring a huge pot of water to a boil, add about 1 tsp. of Olive oil. I add into the boiling water, a 1 lb. package of Angel hair pasta and boil it for 6 – 7 minutes.  NO LONGER!  Drain and DO NOT rinse.


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