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Epic Spaghetti Sauce

Randy's Epic Spaghetti Sauce

From the kitchen of Randy Brenneise


1 Costco 3-pack of Prego spaghetti sauce (traditional low sodium)
2 or 3 packages of Tarantino mild Italian sausages (from Costco)
1 lb hamburger, cooked
1 lb Italian hot sausage, cooked (we like Hempler’s)
20 Cremini mushrooms, whole or half
1 large onion, diced
5 large garlic cloves, diced
1 T oregano
1 T fennel seed
1 T sage
1 T basil
1 tsp red chili pepper
1 tsp black pepper


Cook Mild Italian sausages (leaving them whole), browning them nicely.  It doesn’t matter if they are cooked all the way through – they will simmer in the sauce.

Add the 3 jars of spaghetti sauce and all other ingredients in a very large, heavy-bottomed pan.

Gently simmer on very low heat for 12 to 24 hours, making sure to stir from time to time so the sauce doesn’t stick to the bottom.  (You could also use a dutch oven and cook in the oven on a low temp.)

Before serving, break the whole sausages in half or thirds.  They should be fall-apart tender.

Serve over your favorite noodles.
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