My family will give up a steak dinner for this spaghetti. It is a recipe I have been
perfecting for years and it is so good. You can use whatever ground meat you like or is on sale.
Serves: 10-14 Yield:4.0 quarts
2 lbs Italian sausage, casings removed (mild or hot) Ground Beef, or Ground Turkey can be used
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can crushed or diced tomatoes(depends how chunky you like it)
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!Optional)
1 lb spaghetti
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles MIX sauce into your noodles, don't serve naked noodles and sprinkle with parmesan cheese.