There is no one definitive recipe for spaghetti sauce with Italian sausage. However, many recipes for this dish call for combining Italian sausage with tomatoes, garlic, onion, and herbs to create a flavorful tomato-based sauce. This sauce can be served over cooked spaghetti noodles, and is often garnished with Parmesan cheese.
In a dutch oven, brown the sausages well (still in their casings) in alittle olive oil.
Use tongs to remove sausage to top of pot lid.
Drain offfat if necessary, leaving about 1 tbs in pot.
Toss in onion, green pepperand 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 tosoften (do not brown).
Return sausage to pot and stir in tomatoes orsauce, paste, sugar, wine, seasonings and parmesan.
Simmer for 45-60minutes.
Meanwhile, saute mushrooms in a dab of butter, dash of olive oil,sprinkle of marjoram or basil and paprika.
Add the mushrooms and any juicein the pan to the saucepot during last 15 minutes of cooking.
Add optionalamerican cheese a few minutes before serving, let melt
Thisreally mellows out the sauce Tips:You can brown pork shoulder blades orspareribs along with the sausage.
Gives a great flavor and provides a 2ndmeat course if you're having company.
Use more or less wine, depending onwhether you're using whole tomatoes or sauce.
Just aim for a nice thicksauce.
Leftovers make great sausage sandwiches.
I freeze mine a lot forquick meals later.
Ingredients
Directions
In a dutch oven, brown the sausages well (still in their casings) in alittle olive oil.
Use tongs to remove sausage to top of pot lid.
Drain offfat if necessary, leaving about 1 tbs in pot.
Toss in onion, green pepperand 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 tosoften (do not brown).
Return sausage to pot and stir in tomatoes orsauce, paste, sugar, wine, seasonings and parmesan.
Simmer for 45-60minutes.
Meanwhile, saute mushrooms in a dab of butter, dash of olive oil,sprinkle of marjoram or basil and paprika.
Add the mushrooms and any juicein the pan to the saucepot during last 15 minutes of cooking.
Add optionalamerican cheese a few minutes before serving, let melt
Thisreally mellows out the sauce Tips:You can brown pork shoulder blades orspareribs along with the sausage.
Gives a great flavor and provides a 2ndmeat course if you're having company.
Use more or less wine, depending onwhether you're using whole tomatoes or sauce.
Just aim for a nice thicksauce.
Leftovers make great sausage sandwiches.
I freeze mine a lot forquick meals later.
