Connecticut Spaghetti Sauce

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 1 (6 oz.) can tomato paste
  • 2 cups water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (35 oz.) can Italian plum tomatoes, undrained
  • 1 (28 oz.) can whole tomatoes, undrained
  • 1 whole chicken breast, skinned and cut into 4 pieces
  • 4 country-style ribs, cut into serving-size pieces
  • 8 sausage links
  • 1/2 hot water
  • meatballs (recipe follows)
  • 1 (1 lb.) pkg. spaghetti


saute onion and garlic in butter and oil in large Dutch oven 1 minute. Stir in tomato paste. Cook 2 minutes, stirring constantly. Add 2 cups water, sugar, salt and pepper; stir well.
Place plum tomatoes in container of electric blender. Cover and process until pureed. Add to mixture in Dutch oven. Repeat procedure with whole tomatoes; add to mixture in Dutch oven. Simmer, uncovered, 2 hours, stirring occasionally.
Place chicken, ribs and sausage in roasting pan. Bake at 350° 35 to 45 minutes or until done. Add meat to sauce in Dutch oven, reserving pan juices. Pour 1/2 cup hot water into roasting pan with pan juices; stir well. Add to sauce and simmer, uncovered 1 hour. Add meatballs; simmer additional 1 hour.
Cook spaghetti according to package directions. Drain. Serve sauce over hot cooked spaghetti.

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


Get our Top Stories in Your Inbox

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories