Kittencal's Big-Batch Pasta Sauce (OAMC)

Prep Time
Cook Time
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"I've been doing this sauce for over 30 years, I know that once you make this you will make it for years to come. Amounts listed are really only a guideline they do not have to be exact, if your pot will hold another can of tomatoes then go for it, since there is a fair amount of prep work involved I start  a day in advance, you will need a 12-quart pot, since you need a large amount of garlic, do yourself a favor and purchase the bottled store-bought. Here's what I do a day in advance; I brown the sausage meat, open all cans, drain the diced tomatoes then place all the diced and crushed tomatoes in a huge bowl, if using garlic cloves, chop the garlic, peel and dice all onions and/or whatever you feel you can do a day ahead, refrigerate everything until ready to use. Start the sauce in the morning as it will take about an hour or more before it even gets to a simmer and then needs to be simmered over low heat for about 5-6 hours, then the sauce needs two days or up to five days or refrigeration time to blend and intensify the flavors, and then it can be frozen. The sauce will only be as good as the tomatoes that you use, I suggest to purchase a good brand of Italian crushed and diced tomatoes, it really will have a huge flavor impact, trust me I have used generic brands in the past and the flavor was reduced big time! Don't even think about using or freezing the sauce before it has been refrigerated for at least 2 or more days, the longer time in the fridge the better. When you are ready to use the sauce, thaw in microwave (I freeze this sauce in large plastic sour cream or cottage cheese containers) then to make it go even further just mix with a jar of store-bought pasta sauce if you like and simmer on top of the stove for about 30 minutes, add in some meatballs if you like, if your just using the frozen sauce you can just thaw in the microwave then use it. The sauce may be made without the sausage but it won't be as good, do not make this with ground beef use ONLY Italian sausage meat!"

Original is 25 servings


  • Serving Size: 1 (422.6 g)
  • Calories 194.2
  • Total Fat - 11.2 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 21.1 mg
  • Sodium - 908.8 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 4.9 g
  • Sugars - 10.2 g
  • Protein - 7.9 g
  • Calcium - 61.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 50.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Pour olive oil into a 12-quart pot then heat over medium-high heat. If you have not cooked the sausage meat you can cook the sausage now if desired. Remove to a large bowl. then continue with the onions and spices.

Step 2

Add in chopped onions, dried oregano, dried basil, bay leaves and chili flakes; cook stirring for about 12 minutes or until softened.

Step 3

Add in garlic; cook for about 2 minutes.

Step 4

Add in tomato paste; cook stirring over medium heat until combined (about 2 minutes).

Step 5

Add in wine and stir until combined.

Step 6

Add in the browned sausage meat, mixing until combined. Now remove the pot from the heat or you will have the tomatoes bubbling all over your stove and counter.

Step 7

Add in crushed tomatoes, drained diced tomatoes and 2 tablespoons of salt. Using a large wooden spoon mix/combine the tomatoes with sausage mixture.

Step 8

Put the pot back on the stove, cover and bring to a simmer over medium-low heat stirring very frequently.

Step 9

Once the sauce is simmering evenly (this may take about 1 hour) reduce heat to low and simmer partially covered for about 3 hours stirring occasionally and seasoning with more salt and pepper to taste.

Step 10

Remove the lid and simmer uncovered on low heat for another 3 hours or more (spoon off any oil that has accumulated on the top of the sauce) yes this last cooking stage can be messy so keep a sponge near the stove to remove sauce splatters or use a splatter screen, it is important to cook the sauce uncovered for at last 3 hours or even more so that some water evaporates in the sauce, this will create a thicker richer sauce.

Step 11

After the sauce has finished cooking, remove from heat and cool.

Step 12

Place the pot in the refrigerator for at least 2 days or up to 5 days.

Step 13

Ladle in plastic containers then freeze until needed.

Step 14

Thaw the plastic containers refrigerator overnight or defrost in microwave.


No special items needed.

9 Reviews


Made up this big batch to freeze for the winter. I let it sit for 2 days before freezing. Flavor was amazing!


review by:
(16 Nov 2020)


I made half of this recipe so I could use it to make your Lasagna. It was so delicious! Thick and full flavored with just the right amount of everything. Will be using this many more times!


review by:
(15 Apr 2020)


I love making up a big batch of sauce so I did this so that I'll have sauce for summer for chilly rainy weather days. Delicious full flavored sauce and it will be enjoyed by this pasta loving Italian family!


review by:
(3 Jun 2019)


A great flavored sauce that will be made often in the future. It doesn't get much better than this one!


(17 Jun 2014)


Sometimes in your travels you find recipes that couldn't be better if you tried and this is one of them. When I say out of this world good I really mean it! I can't believe there isn't 100 reviews done on this before me!


(17 Feb 2014)


I made half the recipe and used it to make your stuffed shells. We loved the great flavors after sitting the the refrigerator for a day and a half. Mighty fine sketti sauce!


review by:
(7 Jan 2014)

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