- 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) (I omit the water entirely)
- 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 (substitute: a nice mixture of grape and apple juices with a little chicken broth still gives the sauce an edge.)
- parmesan cheese
Prep Time: 20 mins
Total Time: 1 1/2 hrs
- 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 at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- 8 Cook spaghetti according to package directions.
- 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Note: At the end of cooking, add a tsp baking soda. It foams up and simmers down, taking the acid out of the tomatoes.
from gourmetsleuth.com: add water, white grape juice, apple juice, or broth, if necessary, to get the specified amount of liquid called for in the recipe, or Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
Substitute – Measured
1/4 cup or more red wine, substitute the following: equal measure of red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavored vinegar, or nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness