Slow cooked Italian sausage spaghetti

    (123)
    1 hour 55 min

    Simmering this sauce really develops its flavour. Italian sausage, minced beef, tomatoes, passata and herbs and spices cook down into something wonderful! Serve with spaghetti or pasta of choice.


    104 people made this

    Ingredients
    Serves: 8 

    • 2 Italian sausages, casings removed
    • 450g lean minced beef
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 1 (400g) tin whole plum tomatoes with juice
    • 425g passata
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 teaspoon dried basil
    • 4 tablespoons chopped fresh oregano
    • 1 bay leaf
    • 450g uncooked spaghetti
    • 40g grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:1hr40min  ›  Ready in:1hr55min 

    1. Slice the sausages lengthways, leaving them attached along one side. Spread them out flat in a large frying pan. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from frying pan and set aside.
    2. Place the mince, olive oil, onion and garlic in the frying pan, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, passata, salt, pepper, basil, oregano and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavours have blended. Remove the bay leaf.
    3. Preheat the oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce.
    4. Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.

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    Reviews & ratings
    Average global rating:
    (123)

    Reviews in English (93)

    by
    101

    when i looked over this recipe, i couldnt figure out why nobody had reviewed it because it sounded so good. so i decided to give it a try. i made it for my boyfriend and my family for valentines day. my family loves spaghetti and they thought this recipe was fantastic! it is one of the best sauces i have ever tried and made. i highly suggest it!!! i made afew minor changes but mainly stuck to the recipe. it is so flavorful! if you are looking for a good sauce i would try this one. changes i made: cut the sausage into tiny meatballs instead of lenghtwise added all of the juice from the whole tomotoes added extra basil and oragano to taste  -  14 Feb 2009  (Review from Allrecipes US | Canada)

    by
    48

    This is the only way I ever make spaghetti. Soooo much better than making your meat sauce with ground beef. To save time, I just remove the casings and break up the sausage with my wooden spoon as it cooks. Try to find a good Italian deli to buy fresh sausage.  -  25 Mar 2009  (Review from Allrecipes US | Canada)

    by
    30

    Indeed the best spaghetti I've made at home thus far (my husband's favorite spaghetti). Gave it four stars because the amount of salt was a bit too much for us, so I reduced it to less than 1/4 tsp... we could probably do without added salt altogether. We've made it with and without sausage- both good. Also made it with 1 Tbsp. dried oregano vs. fresh... great that way too. Thank you for the recipe!  -  25 May 2009  (Review from Allrecipes US | Canada)

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