Spaghetti sauce with italian sausage
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Spaghetti sauce with italian sausage
  Spaghetti    Sauces    Italian    Sausage    Pasta  
Last updated 6/12/2012 12:44:31 AM. Recipe ID 3989. Report a problem with this recipe.
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      Title: Spaghetti sauce with italian sausage
 Categories: Pasta, Sauces
      Yield: 8 Servings
  1 1/2 lb Italian sausage
           -cut into links
      1 sm Onion, diced
      3 lg Cloves garlic, sliced
      6 oz Can tomato paste
      8 oz Red wine
           Plenty oregano, basil
           Dashes ground fennel
           -red pepper flakes
      8 oz Fresh mushrooms
           Dash Bertolli Lite
           -olive oil
      1 lg Green pepper, diced
     16 oz Can tomato sauce
      1 ts Sugar
      1 lg Bay leaf
           Pinch each thyme, rosemary
           Lots parmesan cheese
      2    Slices american cheese
  In a dutch oven, brown the sausages well (still in their casings) in a
  little olive oil.  Use tongs to remove sausage to top of pot lid.
  Drain off fat if necessary, leaving about 1 tbs in pot.  Toss in
  onion, green pepper and garlic and stir to coat, scraping up the
  brown bits from bottom of pot. Let cook for about 2 minutes, just
  'til the onion and pepper begin to soften (do not brown).  Return
  sausage to pot and stir in tomatoes or sauce, paste, sugar, wine,
  seasonings and parmesan. Simmer for 45-60 minutes.  Meanwhile, saute
  mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram
  or basil and paprika.  Add the mushrooms and any juice in the pan to
  the saucepot during last 15 minutes of cooking. Add optional american
  cheese a few minutes before serving, let melt & stir in. This really
  mellows out the sauce Tips:  You can brown pork shoulder blades or
  spareribs along with the sausage.  Gives a great flavor and provides
  a 2nd meat course if you're having company.  Use more or less wine,
  depending on whether you're using whole tomatoes or sauce.  Just aim
  for a nice thick sauce. Leftovers make great sausage sandwiches.  I
  freeze mine a lot for quick meals later.

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Recipe ID 3989 (Apr 03, 2005)

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