Best Spaghetti Sauce
From wtrvlcpl 13 years agoIngredients
- 2 Tbl Olive oil shopping list
- 2 lbs. Italian Sausage( Sweet, Mild, or Hot) I use the Sweet shopping list
- 1 med-lrg Onion chopped shopping list
- 1/2 cup chopped Pepper 9 green or yellow best for color) shopping list
- 4 cloves Garlic Minced shopping list
- 1 28 oz. diced tomatos shopping list
- 1 28 oz. crushed tomatos shopping list
- 1 28 oz tomato sauce shopping list
- 12 oz tomato paste shopping list
- 3 Tsp Basil shopping list
- 3 Tsp Oregano shopping list
- 3 Tsp Cumin shopping list
- 2 Tsp Celery Salt shopping list
- 2 Tsp Parsley shopping list
- 2 tsp Brown Sugar shopping list
- 1/2 Tsp thyme shopping list
- 1 tsp salt shopping list
- 1 tsp crushed red pepper flakes shopping list
- 1/4 tsp black pepper shopping list
- 1/2 cup red wine (don't be cheap a good cabernet) shopping list
- 1 lb spaghetti shopping list
- 1 cup Motzarelli cheese shopping list
- parmesan cheese shopping list
- Garlic bread shopping list
How to make it
- In large stock pot, Medium High heat 2 Tbl Olive oil to shimmering.
- Brown italian sausage breaking up as you stir (10 min)
- Add onions and Green peppers and cook till softened. (10 min)
- Stir in Garlic for 20 seconds, Add all tomatos
- Add all spices and stir till heated through and just short of boiling.
- Reduce heat to simmer and add wine. Cover and simmer for 30 minutes for canning or up to 2 hours for serving. Add up to 2 cups water may be added is sauces becomes too thick.
- Prepare Spaghetti according to package. Cover with sauce and spinkle with motzarelli cheese and a small amount of parmesan.
- Serve with Garlic bread
- Remaining Sauce can be frozen and used to make lasagna too.
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