Prep 40 mins
Cook 2 hrs
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!
- 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
- 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.
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...
Wow - this was out-of-this world delicious! I used a bulk hot Italian sausage that I broke up as it cooked (I wasn't sure if I was supposed to use this or slice up links), which worked out really well. I made this exactly as posted, and was rewarded with the most flavorful and tasty spaghetti sauce. I would not change a thing! Thanks for sharing this "ultimate" recipe. Made for Fall PAC 2011.