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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spaghetti Sauce with Italian Sausage Recipe

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This recipe for Spaghetti Sauce with Italian Sausage is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
1/2 stick butter
1 cup finely chopped onions
1 lb. Italian sausage, casings removed
4 cloves garlic, minced
1 finely chopped carrot
2 stalks finely chopped celery
3 tbl. finely chopped Italian flat-leaf parsley
1 tbl. sea salt
Freshly ground black pepper
1 tsp. red pepper flakes
1/4 - 1/2 cup red wine
1 (28 oz.) can whole tomatoes (San Marzano)
1 (14.5 oz.) can tomato sauce
1 (10.75 oz.) can tomato puree
1 (6 oz.) can tomato paste
Directions:
Directions:
Heat the olive oil and butter in a Dutch Oven until butter melts and you can smell the olive oil. Add the onions, carrots, and celery and saute until almost tender (approx. 15 min.). Add garlic and stir until fragrant. In a separate pan, cook Italian sausage until brown and crumbly. Drain, then add to pan with onion mixture. Add parsley, salt, black and red pepper, and fennel seeds if desired and cook over low heat for about 10 minutes. Pour in the wine, cover and steam a few minutes. Now add tomatoes, sauce, puree and paste (breaking up tomatoes with your fingers). Bring this mixture to a boil; cover and reduce heat to low. Simmer for one hour, stirring occasionally. This makes enough sauce to serve 4 people; just double or triple if you have more mouths to feed, or want to make ahead and freeze.
Personal Notes:
Personal Notes:
Spaghetti never goes out of style, and we never stop craving that perfect combination of warm red sauce and long, loopy pasta. This also makes a great sauce base for lasagna.

 

 

 

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