Sauce - Italian Sausage Spaghetti Sauce

By shelliec

Nutrition Facts: 3/4 cup (calculated without spaghetti) equals 231 calories, 13 g fat (5 g saturated fat), 41 mg cholesterol, 778 mg sodium, 13 g carbohydrate, 3 g fiber, 15 g protein.

Ingredients

• 2 pounds bulk Italian sausage
• 2/3 cup chopped onion
• 2 teaspoons minced garlic
• 2 pounds plum tomatoes, diced
• 2 cans (14-1/2 ounces each) Beef Broth
• 2 cans (6 ounces each) tomato paste
• 2 tablespoons brown sugar
• 2 teaspoons Italian seasoning
• 1/4 teaspoon ground cinnamon
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• Hot cooked spaghetti

Preparation

Step 1

In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain.

Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese.

Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.

To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.