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Judy's Spaghetti Sauce

Judy Pickett strikes again! A wonderful "gravy" to go with her incredible meatballs. Hail, Judy!


2 (28-oz.) cans Italian peeled tomatoes
2 (8-oz.) cans tomato sauce
2 (6-oz.) cans tomato paste
1 large onion, chopped
2 cloves garlic, minced
olive oil
2 bay leaves
fresh parsley
1/2-3/4 cup red wine
basil, to taste
oregano, to taste
salt, to taste
freshly ground black pepper, to taste
rosemary, to taste (optional)
1-2 lbs. sausage, sweet and/or hot
1 recipe Judy’s meatballs


Put tomatoes through food mill. Simmer onion and garlic in oil until translucent.
Add cut up sausage. Cook until brown, stirring often. Add sieved tomatoes, sauce and paste, rinsing tomato paste cans with a little water to pick up any residue. Bring slowly to a soft boil. Add bay leaves, parsley, basil, oregano, salt, pepper and wine (and rosemary, if used.) Simmer. Add meatballs and heat through.

Serves 8-10.