Why You’ll Love This Sauce
- Bold, meaty flavor with a touch of heat
- Sweet enough to satisfy without being cloying
- No ground turkey, minimal veggies—just pure comfort
- Easy to make in big batches and freezer-friendly
The Backstory: Prince Spaghetti Day & Kitchen Traditions
One of my favorite foods to make from scratch is tomato sauce—or as some in my Italian family call it, “Pasta Gravy” or “Pizza Gravy.” I make it in large batches: thirty-eight 16-ounce containers at a time. Why so much? It’s partly tradition.
I grew up with Wednesdays being “Prince Spaghetti Day,” thanks to a memorable 1969 TV commercial:
“A woman leans out the window of her Boston North End apartment and calls for her son (“Anthony! Anthony!”) to come home for dinner. As Anthony races through the streets of the famous Italian neighborhood, his family prepares their weekly Prince spaghetti dinner. “Most days, Anthony takes his time going home,” the narrator says, “But not today. Today is Wednesday, and as every family in the North End of Boston will tell you, Wednesday is Prince Spaghetti Day.” Grinning and out of breath, Anthony finally arrives home, just in time for a bowl of spaghetti.
Wednesday is Prince Spaghetti Day
That commercial stuck with me. In our home, Wednesday will always be Prince Spaghetti Day. And when I cook, I cook to share—especially with coworkers who never hesitate to offer valuable feedback. They’re well-fed, and they keep me cooking.
Moving forward, this feels like an awkward start for my first published recipe here at Soil to Skillet. You would expect that my first recipe would be one of my best dishes featuring homegrown garden fresh vegetables like colorful bell peppers and mouth-watering tomatoes.
My “Homemade Sweet and Spicy Tomato Sauce Recipe” wasn’t born from the garden—it was born from a request. Some coworkers asked for They asked for:
- A sweeter tomato sauce than my usual meaty version
- No ground turkey
- Minimal vegetables
- Heavy on meat
- A touch of spicy heat
Homemade Sweet and Spicy Tomato Sauce Challenge Accepted!
My usual batch includes three pounds each of Lamberti Sweet and Hot Italian Sausage. For this version, I skipped the sweet and doubled down on the heat—six pounds of Lamberti Hot Italian Sausage.
Living in New England, fresh tomatoes aren’t always an option. On a friend’s recommendation, I picked up Nina Italian Peeled Tomatoes from Costco. To balance acidity and boost sweetness, I added more sugar than usual and—thanks to another friend’s tip—a pinch of Bob’s Red Mill Baking Soda.
At first, I worried it was too sweet. I’m not one for sugary sauces, and I usually avoid added sugar altogether. By day two of simmering, I wasn’t satisfied. So I adjusted: more tomato paste, a splash of apple cider vinegar, and a bit of intuition.
The Result
Simple. Bold. Delicious. Coworker-approved and frequently requested.
The final recipe is below. I hope it brings a little tradition, a little heat, and a lot of flavor to your table.
Ingredients
Equipment
Method
- Chop the Bell Peppers 4 each Bell Peppers, Colored, Chopped
- Chop the 21 Cloves Fresh Garlic
- Remove Sausage Casing 6 Pounds Lamberti Italian Sausage, "Hot"
- Process the 4 Cans Nina Italian Peeled Tomatoes through the Vitamix
- Add Olive Oil to the Stock Pot 1/4 cup California Olive Ranch Extra Virgin Olive Oil
- Heat the olive oil on medium-warm heat and add the sausage
- Cook the sausage until completely browned.
- Add cloves of chopped fresh garlic
- Cook for a few minutes until the garlic is sautéed enough to be slightly soft
- Add the processed Nina tomatoes to the stock pot
- Add the 4 Packets Good Seasons Italian Dressing & Recipe Mix to the stock pot
- Add the 4 Packets McCormick Thick & Zesty Spaghetti Sauce Mix to the stock pot
- Add the 8 Cans Contadina Tomato Paste to the stock pot
- Add the 2 Cans SMT San Merican San Marzano Crushed Tomatoes to the stock pot
- Add the 1/2 cup Brown Sugar to the stock pot
- Add the 1/4 cup White Sugar to the stock pot
- Add the 2 tbsp Bob's Red Mill Baking Soda to the stock pot
- Add the 1/4 cup McCormick Culinary Minced Garlic to the stock pot
- Add the 2 tbsp Coarse Himalayan Salt to the stock pot
- Add the 1/8 cup McCormick Culinary Garlic Powder to the stock pot
- Add the 2 tbsp McCormick Culinary Crushed Red Pepper Flakes to the stock pot
- On medium heat, bring the sauce to a low boil, stirring regularly to avoid burning and sticking.
- Lower the heat and simmer until the sauce reaches your desired thickness. I usually let the sauce simmer for about four hours, then let it cool, and simmer it again the following day until it's done. The sauce level should reduce by at least 1" in the stock pot.
