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Jo Mama Spaghetti Sauce
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| 2 lbs | Italian sausage, casings removed (mild or hot) |
| 1 small | onion, chopped, (optional) |
| 3-4 | garlic clove, minced |
| 1 (28 ounce) can | diced tomato |
| 2 (6 ounce) cans | tomato paste |
| 2 (15 ounce) cans | tomato sauce |
| 2 cups | water, (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) |
| 3 teaspoons | basil |
| 2 teaspoons | dried parsley flakes |
| 1 1/2 teaspoons | brown sugar |
| 1 teaspoon | salt |
| 1/4-1/2 teaspoon | crushed red pepper flakes |
| 1/4 teaspoon | fresh coarse ground black pepper |
| 1/4 cup | red wine, (a good cabernet!) |
| 1 lb | thin spaghetti |
| parmesan cheese |
1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2 Add onions and continue to cook, stirring occasionally until onions are softened.
3 Add garlic, tomatoes, tomato paste, tomato sauce and water.
4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5 Stir well and barely bring to a boil.
6 Stir in red wine.
7 Simmer on low, stirring frequently for about an hour.
8 Cook spaghetti according to package directions.
9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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