This is a print preview of "Brett & Bart's favorite spaghetti" recipe.

Brett & Bart's favorite spaghetti Recipe
by jeanne templeman

Brett & Bart's favorite spaghetti

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!

Rating: 4.9/5
Avg. 4.9/5 7 votes
Prep time: Italy Italian
Cook time: Servings: 8

Goes Well With: green salad

Wine and Drink Pairings: Cabernet sauvignon


  • 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.