Ingredients:
2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped
3-4 garlic cloves, minced
1 - 28 ounce can diced tomatoes
2 - 6 ounce cans tomato paste
2 - 15 ounce cans tomato sauce
2 cups water
(* for long period of simmering for flavors to blend.
If you don't want to simmer for long, add less water)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine
1 lb thin spaghetti
Grated Parmesan cheese, for garnish
Directions:
In large, heavy stockpot, brown the Italian sausage.
Break up the meat as you stir.
Add onions.
Continue cooking, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well.
Bring to a slow boil.
Stir in wine.
Simmer on low, stirring frequently for at least an hour.
* A longer simmer makes for a better sauce
* Use care not to let it burn to the bottom.
Cook spaghetti according to package directions.
Spoon sauce over pasta.
Garnish with grated Parmesan cheese.