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
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.
Serving Size: 1 (285 g)
Servings Per Recipe: 10
Amount Per Serving
Calories 556 Calories from Fat 236
% Daily Value
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 52mg 17%
Sodium 2059mg 85%
Total Carbohydrate 50g 16%
Dietary Fiber 4g 15%
Sugars 11g 45%
Protein 30g 59%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.