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Ingredients
- 2 LBS. Italian sausage, casings removed (mild or hot)
- 1 small onion, chopped
- 3-4 garlic cloves, minced
- 1 (28 oz. ) cans diced tomatoes
- 2 (6 oz.) cans tomato paste
- 2 (15 oz.) 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 tea. basil
- 2 tea. dried parsley flakes
- 1 1/2 tea. brown sugar
- 1 tea. salt
- 1/4-1/2 tea. crushed red pepper flakes
- 1/4 tea. fresh coarse ground black pepper
- 1/4 cup chicken broth
- 1 lb. thin spaghetti
- parmesan cheese
Preparation
Step 1
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 chicken broth.
7.Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce. 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.