ITALlAN SAUSAGE SPAGHETTI SAUCE (Award Winner)

By Shirl

Ingredients

• 3 tbsp. Olive oil
• 3 cloves garlic, chopped
• 4 1/2 lb. Sweet Italian sausage
• 3 cans (28 oz. Size) whole tomatoes
• 3 cans (8 oz. Size) tomato sauce
• 3 cans (6 oz. Size) tomato paste
• 3 whole onions, peeled
• 1 1/2 green bell peppers
• 3/4 lb. Fresh mushrooms, sliced
• 1 1/2 cups chopped fresh parsley
• 1 tbsp. sugar
• 1 1/2 tsp. Dried oregano leaves
• 1 1/2 tsp. Dried basil leaves
• 3/4 tsp. Fennel seeds
• 3/4 lb. Cheddar cheese, grated
• salt

Preparation

Step 1

In a large Dutch oven, heat oil and saute garlic until lightly browned. Add sausage, removing casing and crumble. Brown sausage. Drain fat, remove sausage from Dutch oven and set aside. Add undrained. whole tomatoes, tomato sauce and tomato paste to Dutch oven. Cook over medium heat for 15 minutes, stirring occasionally. Return sausage to pan. Add remaining ingredients except cheese and salt. Simmer 15 minutes. Add cheese a little at a time and stir until cheese is blended. Simmer, covered for 1 1/2 hours more. Remove and discard onions and peppers. Add salt to taste. Serve over cooked pasta. Makes 18 (1 cup) servings of sauce; 418 calories per serving.