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PREP TIME: 20 min COOK TIME: 25 min
In a Dutch Oven, cook the sausage, garlic and onion over medium heat until sausage is no longer pink; drain. Add the broth, tomatoes, brown sugar, tomato paste, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered for 15-20 minutes or until heated through. Stir in cheese.
Serve desired amount over spaghetti. Cool the remaining sauce and transfer to freezer containers. The sauce can be safely frozen for up to 3 months.
TO USE THE FROZEN SAUCE: Thaw out in the refrigerator overnight. Place in a saucepan and heat through.
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