Prep time 10 minutes

Cook time 35 minutes


1 lb. Italian sausage (casings removed) or extra lean ground beef
1 cup chopped onion
1 tsp. minced garlic
1 can (28 oz.) Contadina® Crushed Tomatoes
1 can (15 oz.) Contadina® Tomato Sauce
1 cup chopped fresh mushrooms
1/2 tsp. dried oregano or 1 1/2 tsp. chopped fresh oregano
1/2 tsp. dried basil or 1 1/2 tsp. chopped fresh basil
1/2 tsp. salt
1/2 tsp. sugar
Cooked pasta


  1. Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.

  2. Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.

  3. Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.

VARIATIONS: Prepare recipe as directed, except:

  • For Spicy Spaghetti Sauce, add 1/8 to 1/4 tsp. dried red pepper flakes in Step 2.
  • For Creamy Spaghetti Sauce, stir in 1/4 cup heavy cream after 30 minute simmer.  Do not boil.
  • For Veggie Spaghetti Sauce, omit meat and add 2 Tbsp. olive oil, 1 cup diced carrots, 1/2 cup sliced celery, 1 can (15 oz.) white or cannellini beans, rinsed and drained, in Step 1. 

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