Brett & Bart's favorite spaghetti Recipe

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7 votes | 14074 views

This is an old Italian recipe that I've been cooking for 30 years, and my boys and husband all love it. I got this from my good friend and extraordinary cook Jeannie Puente. The trick for the old Italian flavor is that you cook it for 2 days in a crockpot. I don't leave it on at night for safety. Delicious!

Prep time:
Cook time:
Servings: 8-10


Cost per serving $1.25 view details
  • 1 pkg hot Italian sausage
  • 1 pkg mild Italian sausage (I use Pappa Contella's sausage for both)
  • Large can (28oz) whole Italian plum tomatoes (I juse Progresso)
  • 2 small cans tomato paste
  • 1 large jar of marinara sauce (I use Paul Newman's)
  • Water (2 small tomato paste cans worth)
  • 2 Tbsp dried parsley
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • 1 Tbsp dried rosemary
  • 1 tsp salt
  • 1 cup red wine
  • 1/4 cup sugar
  • 2 boxes spaghetti


  1. Put can of tomatoes in blender with juices. Blend for a few seconds and pour into a 5-7 qt slow cooker. Then add all ingredients except sausage and stir.
  2. Turn slow cooker to medium if you have it, low if no medium option, or 225 degrees.
  3. Cook for 2 days, stirring occasionally, and turning off at night.
  4. Take sausage out of casings, break into bite size pieces, and fry in a frying pan, about 15-20 minutes on medium. Drain on paper towels. Can be done in advance.
  5. About 30-60 minutes before serving, add sausage to sauce.
  6. Boil Spaghetti per package instructions, drain, add sauce, and serve with warm crusty Italian bread and Parmesan Cheese.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 241g
Recipe makes 8 servings
Calories 193  
Calories from Fat 85 44%
Total Fat 9.4g 12%
Saturated Fat 3.32g 13%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 874mg 36%
Potassium 600mg 17%
Total Carbs 17.21g 5%
Dietary Fiber 2.5g 8%
Sugars 12.36g 8%
Protein 6.21g 10%



  • Nancy Miyasaki
    November 29, 2008
    A tradition we look forward to every time we visit Jeanne. I'm so happy we finally have the recipe! Jeanne forgot to mention that you need to add two cans of water. I measure them out in the small can of tomato paste. Yes, I use the large Paul Newsman's marinara. Should cook it in a slow cooker only, and for two days to get full benefit of flavor with the lid on. Hope you enjoy it!
    I've cooked/tasted this recipe!
    This is a variation
    • John Spottiswood
      November 29, 2008
      This is my all time favorite classic Italian spaghetti sauce. My uncle always sneaks in about an extra cup of wine or so, so if you're a wine lover you might want to try that!
      I've cooked/tasted this recipe!
      • Daniel Jay Spottiswood
        November 29, 2008
        I love this but don't put too much sauce on.
        I've cooked/tasted this recipe!
        • cheryl bryan
          December 28, 2008
          the best i ever laid alip
          \\the best i ever laid a lip over;;;;;..

          d over...
          I've cooked/tasted this recipe!

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