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1 1/2 lb Italian sausage, cut into 1 lg Bay leaf
Links Plenty oregano, basil,
1 Oil Marjoram
1 sm Onion, diced Pinch each thyme, rosemary
1 lg Green pepper, diced Dashes ground fennel, red
3 lg Cloves garlic, sliced Pepper flakes (optional)
16 cn Tomato sauce or whole Lots Parmesan cheese
Tomatos, smooshed 6 oz Fresh mushrooms, 1/2'd or
6 cn Tomato paste 1/4'd
1 ts Sugar (to cut acidity of 1 2 slices American cheese (I
Tomatos) Know, heretical but good)
8 oz Red wine
Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE
In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes.
Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce.
Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later.
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