Spaghetti Sauce With Italian Sausage |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 20 |
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I've had this recipe for years. It's the best spaghetti sauce I've found. The key is the Burgundy wine and a good Italian sausage. Ingredients:
4 lbs good quality sweet italian sausage |
4 cups chopped yellow onions |
1 cup chopped parsley |
3 cups chopped bell peppers (mix red & green) |
1 1/2 lbs sliced mushrooms |
8 garlic cloves |
1 tablespoon rosemary |
1 tablespoon turkish oregano |
1 tablespoon thyme |
1 tablespoon basil |
1/4 teaspoon crushed red pepper flakes |
1 1/2 teaspoons sweet marjoram |
3 bay leaves |
1 tablespoon sugar |
1 teaspoon salt (optional) |
1 1/2 teaspoons cracked black pepper |
1 (28 ounce) can tomato sauce |
4 (1 lb) cans tomatoes, cut up |
2 (6 ounce) cans tomato paste |
3 cups burgundy wine |
Directions:
1. Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
2. When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
3. Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
4. Serve over your favorite pasta.
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