MaMa's Italian Pasta Sauce

Fred Alam


This is the way my (Italian) Mom made her sauce. I learned by watching many times. The quantities of ingredients are approximate and can be adjusted to your own taste. You can also use fresh herbs in place of the dried. When I make it during the summer I use basil, oregano, parsley, and mint picked fresh from the garden. When using fresh herbs add some more about 15 min. before done cooking.

★★★★★ 1 vote
45 Min
3 Hr
Stove Top


3 lb
italian pork sausage cut into 2 or 3 in. links (hot, sweet, or mild)
3 Tbsp
olive oil, extra virgin
1 medium
onion (diced)
3 clove
garlic (finely choped or crushed)
2 can(s)
(6 oz.) tomato paste
1/2 c
red wine
1 Tbsp
parsley flakes
2 tsp
oregano, dried
2 tsp
sweet basil, dried
1 1/2 tsp
dried mint (cuts acid in tomatoes)
4 can(s)
(28 oz.) crushed tomatoes
to taste
to taste
black pepper
to taste
crushed red pepper (if you want to add a kick)
1/2 c
parmigiano-reggiano, grated


1In a large dutch oven or heavy sauce pan heat olive oil. Place sausage links in pan. Turn until evenly browned. Remove to a platter.
2Add onion to pan stirring until translucent. Add garlic. Be careful not burn the garlic. Stir for about a minute. Add tomato paste, parsley, oregano, basil,and mint and stir for about a minute. Add red wine and stir for a couple minutes while scraping all the goodness off the bottom of the pan.
3Add crushed tomatoes and stir to mix paste and wine into the tomatoes. Stir in parmigiano cheese. Add the sausage back to the pan. Bring to a boil, stirring constantly. Reduce heat to very low and simmer for 2 1/2 to 3 hrs. Stir occasionally to keep from sticking to bottom of pan.
4About 15 min. before the sauce is done sprinkle in some more parsley, oregano, basil, and mint to freshen the flavor and add color.
Serve over your favorite pasta.

About MaMa's Italian Pasta Sauce

Course/Dish: Pasta, Gravies, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Hashtag: #sauce