Ingredients:
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)
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 (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese
Directions:
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.
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