• 2 lbs Italian sausage, casings removed (mild or hot)
  • 1 small onion, chopped (optional)
  • 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 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 dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine (a good Cabernet!)
  • 1 lb thin spaghetti
  • parmesan cheese
  • 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.
  • 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  • 5 Stir well and barely bring to a boil.
  • 6 Stir in red wine.
  • 7 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!
  • 8 Cook spaghetti according to package directions.
  • 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.