Hi friends! My family loves pasta, and I usually make it about once a week. Actually, I serve it frequently for Sunday Supper, and then we have it for leftovers during the week. Since we have it so often, I even started making my own pasta sauce. Not only is it easy, but it also tastes absolutely amazing. So now, Homemade Marinara Sauce with Sausage is one of our favorite ways to top spaghetti, penne or just about any kind of pasta!
Growing up, Sunday Supper was pretty much a weekly ritual, and it’s one that I’ve continued with my own crew. It’s the one day that we really don’t have to rush off anywhere, and we’re usually not involved in any major projects. And like I said, having a bigger meal on the weekend makes for lots of leftovers during the week. And that’s a great time saver during the school year!
I used to always buy pasta sauce, and I’ll still use it in a pinch, but I’m not a fan of the high sodium levels in the jarred sauce. And once I discovered how easy it is to make homemade pasta sauce, I was hooked.
Sure, there’s more chopping and dicing and cutting involved with homemade sauce, but honestly, that relaxes me. It’s like you can forget about everything else in the world when you’re prepping for a meal. And the whole process reminds me of that cooking scene from The Godfather — if you’ve seen the movie, you know what I mean!
Ingredients for Homemade Marinara Sauce with Sausage
- 2 28-oz cans of crushed tomatoes
- 1 yellow or white onion, chopped
- 3 cloves garlic, diced
- 2 tablespoons Italian seasoning blend
- 1 tablespoon dried basil (you can add fresh if you have it)
- 1 tablespoon sugar
- 1/2 cup red wine
- salt and pepper, to taste
- 6 sweet Italian sausages, grilled and sliced
- 2 tablespoons olive oil
- Water — I use one of the empty tomato cans and fill it about half way
You don’t have to add meat to the sauce, but adding Italian sausage gives it a nice, deep flavor. Hubby likes to grill the sausage, and then I cut it up and add it to the simmering sauce. And if you prefer meatballs, that’s fine too.
Then, I let the ingredients all blend together for about three hours or so, and let me tell you, the taste is truly incredible. Really and truly! I’ve made the marinara sauce and served it right away, but nothing compares to the rich flavor of pasta sauce that’s been simmering on the stove for a few hours. So if you can start early, definitely do this!
Just refrigerate the leftovers, and you can easily reheat the sauce and pasta for an easy weeknight meal.
We love homemade marinara sauce on pasta, but we also use it on meatball subs, mini pizzas and pizza dip. And you can be sure that I’ll be sharing those fun foods right here!
Thanks for stopping by!