Thursday, April 14, 2011
(Serves 4 Quarts)
# 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 # 1 lb thin spaghetti # parmesan cheese 1.
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. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water. 4. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. 5. 5 Stir well and barely bring to a boil. 6. 6 Stir in red wine. 7. 7 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! 8. 8 Cook spaghetti according to package directions. 9. 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.