Spaghetti Sauce With Italian Sausage

Submitted by DebiMcG

"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."

 

• Ready In: 3hrs 30mins
• Ingredients: 20
• Serves: 16-20

ingredients

• 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

directions

1. Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
2. 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.
3. Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
4. Serve over your favorite pasta.

Reviews

[neona503]

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!