Sicilian Spaghetti Sauce

Sicilian Spaghetti Sauce 5

With the holidays in full swing for the past two months, I have been bringing you all lots and lots of sweets. I mean lots. And as much as I love sweet treats, it’s about time to get back on our normal track. And what better to start with than some good ‘ole comfort food….spaghetti.

Let me tell you, I have never been a big fan of spaghetti. I don’t really know why, it’s just not my thing. Recently I have been on a mission to change that.

After trying a few recipes, I was ready to give up. It doesn’t help that Joel doesn’t really like red sauce either. I decided to give it one more shot and I am so glad I did!

This Sicilian Spaghetti is sweet and spicy and the most delicious sauce I have ever made. I recommend doubling the recipe because it freezes well. It makes for an awesome and easy weeknight meal (just thaw it, heat it and throw it over some hot pasta).

Sicilian Spaghetti Sauce
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Cook Time
2 hr 40 min
Cook Time
2 hr 40 min
  1. 1/2 pound mild Italian sausage
  2. 1/2 pound lean ground beef
  3. 1 large onion, chopped
  4. 2 cloves garlic, minced
  5. 4 (8-ounce) cans tomato sauce
  6. 1 (6-ounce) can Italian-style tomato paste
  7. 3 cups water
  8. 1/4 cup sugar
  9. 1 to 1 1/2 teaspoons salt
  10. 1 teaspoon dried parsley
  11. 1 teaspoon dried basil
  12. 1/4 to 1/2 teaspoon ground red pepper
  13. Hot cooked linguine
  14. Shredded Parmesan cheese
  1. Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.
  2. Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese.
Adapted from My Recipes
Adapted from My Recipes
Meg's Everyday Indulgence



  1. […] I had some leftover cooked ground sausage that I threw in the freezer a few weeks ago after making Sicilian Spaghetti¬†so I simply thawed it and sauted it with the vegetables. I even made it up the night before so I […]

  2. […] Still super delicious and I couldn’t tell the difference. I also opted to make my favorite spaghetti sauce rather than the recipe she included. This recipe makes a lot so you can cook them through step 2 […]

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