This recipe is a great family standby.  It is delicious, yet easy and economical.  It only takes about 20 minutes to get the sauce prepared, after that it simmers virtually unattended for 4 hours (with the occasional stir), until it is ready to serve.  One recipe yields a large pot which serves our family of four for two meals.  I often freeze the left over portion for an easy meal another day.  I usually get the sauce happening at about 1.30 in the afternoon, so it can simmer away quietly and be ready to serve at around 6pm.  This sauce works well with any pasta; you can substitute gluten free pasta for another gluten free meal idea.  I just cook the pasta until it is al dente, and then spoon some sauce over the pasta, with a little parmesan cheese on top and a salad on the side.  The recipe calls for about 500g/1lb of Italian sausage, but you can use more if you like.  For a change of pace, you could use ground beef instead of Italian sausage or a combination of the two.


  • 500g/1lb Italian sausage (use gluten free for a gluten free meal)
  • 4 cloves garlic minced
  • 1 x 2.5kg /5lb can crushed tomatoes (or 3 x 825g cans)
  • Water – fill can and put same quantity of water to tomatoes
  • 3 tbsp extra virgin olive oil
  • 2tbsp dried oregano (can use fresh if you have it)
  • 1tbsp dried basil (I used 6 sprigs of fresh basil chopped roughly)
  • 1 tsp salt (possibly a little more, adjust to taste)


  1. Heat oil in large boiler on low/medium
  2. Brown sausage a little, then remove and cut into rounds
  3. Return sausage to pot and continue to brown
  4. Add garlic and herbs and brown for a minute or so
  5. Add crushed tomatoes
  6. Add equal quantity of water as tomatoes
  7. Add salt
  8. Bring to the boil, stirring occasionally
  9. Turn down heat to low and allow to gently simmer for approx 4 hours, stirring occasionally to prevent sticking.
  10. Serve over cooked pasta, with a little parmesan cheese on top