Perfect Spaghetti Sauce

Source : In Large Heavy Stockpot Brown Italian Sausage Breaking Up As You Stir Add Onions And Continue To Cook Stirring Occasionally Until Onions Are Softene...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : May 19, 2022

Step:

  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. (I usually add the garlic a couple minutes after adding onions, but several minutes before adding sauce, but you have to be careful not to let the garlic burn.)

  4. Add basil, parsley, bay leaves, brown sugar, salt, crushed red pepper, and black pepper.

  5. Stir well and barely bring to a boil.

  6. 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!

  7. Cook spaghetti noodles to package directions.

  8. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.

  9. *The left-over spaghetti sauce freezes well to use with lasagna. http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782


Ingredients

  1. 2 lb ground Italian sausage, mild
  2. 1 Vidalia onion, chopped
  3. 4 clove garlic, minced
  4. 1 can diced tomatoes (28 oz)
  5. 2 can tomato paste (6 oz. ea.)
  6. 2 can tomato sauce (15 oz. ea.)
  7. 1 cup water (for long simmer times only)
  8. 3 tsp basil
  9. 2 tsp dried parsley flakes
  10. 3 bay leaves
  11. 1 1/2 tsp brown sugar
  12. 1 tsp salt
  13. 1/4 tsp cayenne pepper
  14. 1/4 tsp freshly ground black pepper
  15. 1/4 cup red wine (can substitute with Worcestershire sauce)
  16. 1 cooked spaghetti noodles
  17. 1 Parmesan cheese

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