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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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My husband once proclaimed this the best ever spaghetti sauce. It's delicious even without the sausage added. Works just as well if you make it a day ahead. Kimberly Filip-Campbell is the recipe's originator, and it is published in a cookbook called, The Best of Company at 8 . Ingredients:
1 1/2 lbs ground italian sausage |
1 teaspoon olive oil |
1 small carrot, grated |
1 cup chunked onion |
1 medium green pepper, chunked |
2 garlic cloves, minced |
2 teaspoons fresh parsley or 1/8 teaspoon dried parsley |
1 1/2 teaspoons oregano, crumbled |
1/2 teaspoon basil, crumbled |
1/2 teaspoon thyme, crumbled |
1 (14 ounce) can italian-style stewed tomatoes |
2 (6 ounce) cans tomato paste |
3 (6 ounce) cans water |
1/2-1 lb fresh mushrooms, sliced |
1 (6 ounce) can black olives, sliced |
Directions:
1. Brown sausage, spices, onion, garlic, green pepper, and carrot in olive oil until meat is fully cooked, or if cooking without meat, until vegetables are tender, about 10 minutes.
2. Drain, if necessary.
3. Add tomatoes, paste, water, mushrooms, and black olives.
4. Simmer one hour.
5. Serve with your favorite pasta!
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