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The Best Spaghetti Sauce




Source of Recipe


Unknown


List of Ingredients




2 lbs Italian sausage (mild or hot)
1 small onion, chopped
3 to 4 cloves garlic, 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 to 1/2 teaspoon crushed red pepper
1/4 teaspoon coarsely 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.


Recipe