Prep 30 mins
Cook 3 hrs
I've had this recipe for years. It's the best spaghetti sauce I've found. The key is the Burgundy wine and a good Italian sausage.
- 4 lbs good quality sweet Italian sausage
- 4 cups chopped yellow onions
- 1 cup chopped parsley
- 3 cups chopped bell peppers (mix red & green)
- 1 1⁄2 lbs sliced mushrooms
- 8 garlic cloves
- 1 tablespoon rosemary
- 1 tablespoon turkish oregano
- 1 tablespoon thyme
- 1 tablespoon basil
- 1⁄4 teaspoon crushed red pepper flakes
- 1 1⁄2 teaspoons sweet marjoram
- 3 bay leaves
- 1 tablespoon sugar
- 1 teaspoon salt (optional)
- 1 1⁄2 teaspoons cracked black pepper
- 1 (28 ounce) can tomato sauce
- 4 (1 lb) cans tomatoes, cut up
- 2 (6 ounce) cans tomato paste
- 3 cups Burgundy wine
- Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
- When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
- Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
- Serve over your favorite pasta.
This was delicious! I scaled the recipe back a bit because I was only cooking for four. We still had plenty of left overs, though! I used about 1 1/4 lb. Italian turkey sausage, 1 med. onion, 1 green bell pepper, 2 lg. garlic cloves, 1 can diced tomatoes, 1 can tomato paste and I still used a large can of sauce. I adjusted all of the seasonings to my taste. I also didn't have any mushrooms or wine, so those were out. I did add some balsamic vinegar which can be substituted for the wine, though. I just used a couple tablespoons. I have to say, this sauce was incredibly delicious. Also, I used my food processor to chop up all the veggies and get them really small. This helped them to really melt into the sauce. Thanks Debi!