Quick and Easy – Just like Mama’s Spaghetti Sauce with Gianelli Sausage

December 6, 2015


1In a large skillet, sauté sausage in pan, stirring frequently until nearly cooked and appears crumbled. Remove excess liquid.

2Wipe skillet down, leaving a bit of the liquid and add the cubed stew meat. Sauté stew meat until brown, stirring frequently until almost done. You may add the extra virgin olive oil if needed to prevent sticking to the pan. Remove excess liquid.

3In a large pot, add your prepared sauce, grated parmesan cheese, salt, pepper, onion powder and sprinkle in some parsley flakes. If you prefer your sauce to be a bit on the spicy side, add some crushed red pepper flakes. Mix together until combined.

4Add the Gianelli Sausage and stew meat to the sauce. Cook on medium, stirring frequently until hot. Reduce heat to low/simmer to avoid boiling. Continue cooking until stew meat reaches at least 160°F.

5Add water if sauce appears too thick.

6Enjoy over your favorite pasta, use on your pizza, meatball or sausage sandwich.


8*All Pork Products must reach 160°F internal temperature


1 Pound of Gianelli Sweet or Hot ground Sausage – (If you can’t find the ground sausage, use the patties and break up into bite size pieces while cooking)

Your favorite prepared Jarred Pasta Sauce

1 Pound of Cubed 1” Veal, Pork or Beef Stew Meat

¼ - ⅓ cup of Grated Parmesan Cheese

Salt, Pepper and Onion Powder to taste

Sprinkles of Parsley

Crushed Ground Red Pepper Flakes – Optional

Extra Virgin Olive Oil – Optional

Water – Optional