Spaghetti Sauce

By jkenb

Ingredients

• 2 pounds italian sausage, casings removed, mild or hot
• 1 small onion chopped
• 4 cloves garlic minced
• 28 ounce can diced tomatoes
• 2 6 ounce cans tomato paste
• 2 15 ounce cans tomato sauce
• 2 cups water
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine (a good Cabernet)
• 1 pound thin spaghetti
• parmesan cheese

Preparation

Step 1

In large heavy stockpot, brown italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are soften. Add garlic, tomatoes, paste, sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently or at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn.

Cook spaghetti according to package.

Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.