• Brett & Bart's favorite spaghetti

    7 votes
    Brett & Bart's favorite spaghetti
    Prep: 25 min Cook: 3000 min Servings: 8
    by jeanne templeman
    2 recipes
    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!


    • 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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    • Nancy Miyasaki
      Nancy Miyasaki
      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!
      • John Spottiswood
        John Spottiswood
        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!
        • Daniel Jay Spottiswood
          Daniel Jay Spottiswood
          I love this but don't put too much sauce on.
          • cheryl bryan
            cheryl bryan
            the best i ever laid alip
            \\the best i ever laid a lip over;;;;;..

            d over...

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