See the Recipe Below
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| Photo Credit |
Ingredients
2 lbs Italian
sausage, casings removed (mild or hot)
1 small onion,
chopped (optional)
3 -4 garlic cloves,
minced
1 (28 ounce) can
diced tomatoes
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
Directions:
In large, heavy
stockpot, brown Italian sausage, breaking up as you stir.
Add onions and
continue to cook, stirring occasionally until onions are softened.
Add garlic,
tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley,
brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely
bring to a boil.
Stir in red wine.
Simmer on low,
stirring frequently for at least an hour. A longer simmer makes for a better
sauce, just be careful not to let it burn!
Cook spaghetti
according to package directions.
Spoon sauce over
drained spaghetti noodles and sprinkle with parmesan cheese.
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