Get Ready For Spaghetti ~ The “Secret” Sauce

by DanicasDaily on October 22, 2011

Hello Blog World!  It’s me, Jay ~ “The Husband” with my not so “secret” spaghetti sauce recipe for you.  I am pretty lucky guy in that Danica is a great cook and does 95% (actually 99.9%) of the cooking in our house.  This is one of the recipes that I like to surprise her with by making on occasion to give her a break from cooking. 

It’s not really a recipe because I usually just throw things together by emptying out the fridge in my sauce.  I really like chunky, chunky spaghetti sauce so I usually bulk it up with mushrooms, onions, tomatoes and whatever else I can find.  My spaghetti sauce usually starts with a jar or a can of pasta sauce.

In this recipe I used Jennie-O Turkey Sausage (a la Biggest Loser) along with lean ground beef because it’s the only kind Danica buys lol. From there, just run through all the spices and add  dashes of whatever you think sounds good in pasta sauce.  The two “secret” ingredients that make this sauce taste homemade are adding the wine and the fire roasted tomatoes.

Get Ready For Spaghetti ~ Chunky Sausage & Tomato Pasta Sauce

(print here)



  • 1 lb 96% lean ground beef
  • 3 Jennie-O Lean Hot Italian turkey sausages, casings removed
  • 1 medium onion, chopped
  • 8 oz mushrooms, siced
  • 4 garlic cloves, minced
  • 1/2 cup good quality red wine (something you would drink)
  • 25 oz Trader Joe’s Arrabiata Pasta Sauce
  • 15 oz fire roasted diced tomatoes, drained
  • 1/2 tsp dried Italian Seasoning
  • 1/2 tsp crushed red pepper flakes (my wife snuck these in!)
  • 2 tsp sugar
  • Sea salt and black pepper to taste
  • 14.5 oz Barilla Angel Hair Pasta
  • Fresh parmesan and parsley for topping, optional


1.  Heat a large skillet over medium high heat.  Add ground beef, turkey, onion, mushrooms, and garlic.  Cook until the meats are browned and cooked through.  Add the wine and cook for 2 minutes.

2.  Add the Arrabiata Pasta sauce, diced tomatoes, Italian Seasoning, crushed red pepper flakes and sugar.  Bring the sauce to a boil and reduce to medium low and allow to simmer.  Your sauce will thicken as it cooks.  Season to taste with sea salt and black pepper just before serving.

3.  As the sauce cooks, bring a large pot full of water with a splash of salt and olive oil to boil.  Add pasta and cook for 6 minutes.  Drain pasta and set aside

4.  To serve, add 1 cup of pasta then top with a heaping 1/2 cup “secret sauce”, a sprinkle of parmesan and parsley, if using.

Makes 8 servings, 1 cup pasta, 1/2 cup sauce, 1 tsp parmesan, points+ each

Nutritional information per serving



Danica is doing well in her recovery, but, I am pretty sure she will not be able to stay away from here for long.  She will be back tomorrow for our weekly menu and a new recipe or two!

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