Ma’s Spaghetti Sauce


6 hot sausages

6 sweet sausages

2 cans whole tomatoes (Red Pack)

1 plum tomato (imported)

2 or 3 small cans of tomato sauce (DeMonte)

1 8 oz. can of paste (Contadina)

4 cloves of garlic (crushed)

2 large onions (chopped )

¼ cup water

1 tbsp. Olive oil

1 tsp. dry Basil or a few leaves of fresh

1 tsp. dry Parsley or a few leaves of fresh

½ tsp. sugar

¼ tsp. oregano

2 large bay leaves

¼ salt

¼ pepper


Mom cooked this in her large pressure cooker. I use a very large pot with a lid. Brown the sausages on med-low heat in olive oil and drain. I cook the sausages and meatballs in the oven. Then, add them to the pot and cook them in the sauce to add more flavor to it. Mom fried all the meat directly in the pot, then added the sauce ingredients next starting with the tomatoes first.

In a blender, chop one can of the Red Pack whole tomatoes and add this to the pot with the meat. In the blender, chop the one can of imported plum tomatoes and add this to the pot. Add 3 cans of DeMonte sauce and one can of paste next. In a blender, add the chopped onion and crushed garlic in water and pulse in the blender until finely chopped, then add to pot of sauce.  Liquefy last can of Red Pack whole tomatoes in the blender, and add to pot. Add all seasonings: 1 tbsp. Olive oil,1 tsp. dry Basil, or a few leaves of fresh,1 tsp. dry Parsley or a few leaves of fresh, ½ tsp. sugar, ¼ tsp. oregano, 2 large bay leaves, ¼ salt, ¼ pepper.  Add about a ¼ cup of water to the blender to gather up what is left at the bottom and then add that to the pot. Cover and cook at least 1 hour.


See Ma’s Meatballs, Chicken Parmesan, Shrimp Parmesan. She also added a piece of pork for my sister and meatballs to every batch she made.

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