Wendy’s Spaghetti Sauce - Carolina Country

Wendy’s Spaghetti Sauce With Sausage ‘Meatballs’

3.2/5 rating (24 votes)
Wendy’s Spaghetti Sauce

It took years to get this sauce just the way I wanted it, but I eventually found the sweet spot! I make large batches to freeze so I can have on hand any time.

Roasted garlic
  • 2 cups oil (grapeseed or olive)
  • 3 cups garlic cloves
  • 1 cup oil (grapeseed or olive)
  • 3 pounds ground sweet Italian sausage
  • 3 pounds ground chuck
  • 3 (8-ounce) cartons sliced mushrooms, chopped
  • 3 large yellow onions, chopped
  • 6 large red bell peppers, cut into 1" pieces*
  • 1½ cups Italian seasoning
  • 2 tablespoons ground fennel seed
  • ¼ cup chili powder
  • 4 teaspoons cayenne pepper
  • 4 bay leaves
  • ¼ cup salt
  • ¼ cup black pepper
  • 2 (28-ounce) cans finely diced tomatoes
  • 4 (28-ounce) cans crushed tomatoes
  • 6 tablespoons sugar
  • 6 tablespoons butter


  1. Preheat oven (or toaster oven) to 325 degrees. Put garlic cloves in a baking dish and cover with oil. Roast 25–30 minutes just until cloves are lightly browning, soft and can be mashed with a fork. When done, remove cloves from oil with slotted spoon and mash. Save oil for later use.

  2. Heat 1 cup of oil in a 12-quart pot over medium-high heat. Pinch sausage into 1" pieces and drop into the hot oil (no need to form the meat into balls). Cook in batches, stirring to brown. Remove with slotted spoon.

  3. Brown beef in the sausage drippings, stirring to crumble as it cooks. Drain and return to pot. Stir in garlic and remaining ingredients except sugar and butter. Loosely cover and bring to a slow boil, stirring often. Simmer for about 2 hours. Remove from heat and stir in sugar and butter. Package, cool and freeze.

  4. Use the roasted garlic oil in dressings, to sauté meats and vegetables or for dipping bread.

* Helpful Hint: Buy sausage and red peppers when you find on sale. Slice and freeze the peppers ahead of time for spaghetti cooking day.

Parmesan Onion Cornbead Crisps

A unique, bready sidekick for your spaghetti

Who says you have to serve traditional bread with your spaghetti? Surprise your crowd with this toasty cheesy cornbread … something different that works—Parmesan & Green Onion Cornbread Crisps.

Get the recipe

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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3.2/5 rating (24 votes)

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Comments (11)

  • The recipes calls for 3 cups of garlic cloves. Is this correct? It seems like a lot of garlic.

    Allan Finley |
    December 30, 2018 |

    • Probably just 3 cloves

      Amy Bridges |
      January 01, 2019 |

    • Yes, 3 cups is correct. Remember this makes a very large batch, more than two gallons of sauce.

      Carolina Country |
      January 03, 2019 |

    • Yep, that’s correct. 3 cups... roasted as noted. Remember, this recipe makes 2 1/2 gallons of sauce. Also, roasted changes the flavor as well as intensity.

      Wendy |
      January 14, 2019 |

  • I love this

    Daniah Williams Mignage |
    January 03, 2019 |

    • Are you commenting about the garlic? If so, please comment.

      Allan Finley |
      January 03, 2019 |

    • Thanks Daniah!

      Wendy |
      June 06, 2019 |

  • I was concerned about the 1 1/2cups of Italian seasoning. I thought this was an excessive amount so, I added one cup. After looking at my sauce when I did this all I could see was Italian seasoning. But, the taste, wow was it overbearing. The sauce was really distasteful. I had to go out and buy 5 more cans of crushed tomatoes and one more of the diced. After this is when the sauce tasted much better. Has anyone else added this much Italian seasoning? Did you like this much? No one care for the sauce until I added more cans of crushed tomatoes to dilute it more.

    April |
    June 04, 2019 |

    • I'm sorry you found the seasoning overbearing. A cup and a half is an appropriate amount for nearly 3 gallons of sauce. We all have varying taste buds. I hope you enjoy some of my other recipes. ~Wendy

      Wendy |
      June 06, 2019 |

  • My family loves this sauce. The spices and the hint of heat really is what we love the most. We could eat it three times a day. Wendy Perry thanks for the wonderful recipe!!

    Sharon |
    June 06, 2019 |

    • Thanks Sharon. Glad your family enjoys the sauce! (I have to admit I eat it on toast for breakfast sometimes.)

      Wendy |
      June 06, 2019 |

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