Spaghetti and Sausage Ragu Sauce is an Italian classic. I’ve been making this recipe my whole life and and it’s a staple in my house.
When I say this is a staple in my house I really mean it. Once every few weeks, I make a huge pot of it (at least double the recipe). We eat it that day and then I break it up into indivisible portions (some with sausage and some without), add it to freezer safe containers and freeze the rest. We always have a homemade dinner in the freezer at all times. When I re-heat it after thawing, the only thing I almost always have to do is add a little water to loosen it up, but it comes out great. The plain sauce is used for anything from chicken Parmesan to lasagna.
I’ve been making this sauce since I was a little girl. My mother taught me and her Italian mother taught her the same way – by waking us up early on a Sunday morning to help peel and chop garlic & onions, and sometimes mix and roll the meatballs we also added to it. I’ll save the meatball recipe for another day. Technology has come a long way. What I would have done for a food processor back then!
I have changed the recipe a bit over the years though. My mother and Italian grandmother always used dried herbs (except in the meatballs which always has fresh parsley), so if that’s how you do things – go right ahead. It works, but I love fresh herbs and always use them in my cooking.
They also used tomato paste to the sauce as well, but I cut it because I like a lighter, slightly thinner sauce, but if you prefer a richer, thicker sauce, I added some tips below to achieve that result. I also added a few extra tips to help you create your version of the perfect sauce.
Tips on creating your perfect sauce:
During the cooking process, if the sauce looks like it’s becoming too thick, add a 1/2 of water at a time until it’s your desired constancy.
If you like your sauce extra thick, you can add a couple of tablespoons of tomato paste to the sauce to thicken it.
Some canned tomatoes can either be too acidity or too sweet. If you run into either of these issues, follow the steps below to adjust the taste:
If the sauce is too acidity, you can add a teaspoon of sugar at a time balance it out.
If the sauce tastes too sweet, you can add a teaspoon of red wine vinegar at a time (tasting in between) to cut the sweetness.
Love Italian Meat Sauce? Why Not try my Quick & Easy Spaghetti Bolognese?