Recipe by ElvisPresley99
I used combinations from a lot of recipes over the years to come up with this. This is perfect for a weekend, when folks are staying close to the house. Once it's in the pot, it doesn't require a lot of attention, and it makes the house smell wonderful!
Top Review by CIndytc
Made for PAC Fall 2012, and was pleasantly surprised. We usually do not like spicy food so I cut the hot sausage in half and left out the red pepper. This makes a big pot of very good spaghetti sauce...A must try if you like a little kick...
- 2 lbs hot Italian sausage
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 6 garlic cloves, nicnced
- 2 onions, chopped
- 3 stalks celery, chopped
- 8 ounces sliced baby portabella mushrooms
- 1 (15 ounce) can tomato sauce
- 2 (14 1/2 ounce) cans diced tomatoes
- 2 (6 ounce) cans tomato paste
- 3 beef bouillon cubes
- 3 bay leaves
- 1 tablespoon dried thyme
- 1 1⁄2 tablespoons dried oregano
- 1⁄4 cup fresh basil
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 tablespoon white sugar
- 1 cup beef broth
- 1 cup red wine
Directions See How It's Made
- In a large stockpot cook the sausage, yellow bell pepper, orange bell pepper, garlic, onion, and celery. Cook until sausage is no longer pink. Drain into a large colander to drain grease.
- To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours. Salt and pepper to taste to pull flavors together toward end of cooking time.
- Serve with Spaghetti or favorite pasta.