Saturday, January 30, 2010
Still on the hunt for the perfect spaghetti sauce, I tried one that I found on Recipezaar that had amazing reviews...and I'm so glad I did! I actually made this sauce a few weeks ago and froze half, and I decided to use frozen ravioli to use up the last bit of sauce I had left for dinner tonight. I'm not a big fan of sausage at all, but I decided to go ahead and use it anyways, but only half and use ground beef for the remaining half. I simmered this for probably an hour and a half, so while this is a slow-cooked recipe, its not necessarily one of the "all day" ones. While this is still not "the" recipe, this is by far the best meat sauce I have ever made! I cannot think of one bad thing to write about this, only that this is just an amazing sauce. This will be my "go to" recipe until I do find "the" ultimate recipe, but until then, this is the best one I have to offer :)
Jo Mama's World Famous Spaghetti
2 pounds Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3-4 cloves garlic, minced
1 (28 ounce) can diced tomatoes
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 parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4 - 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/4 cup red wine
1 pound thin spaghetti
parmesan cheese (fresh grated)
1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. Add onions and continue to cook, stirring occasionally until onions are softened.
3. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil.
4. 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!
5. Cook spaghetti according to package directions.
6. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.