Tuesday, June 27, 2006

World's Best Homemade Spaghetti Sauce According To Your Kids

Yes, you too can make the world's best homemade spaghetti sauce according to your kids and wife. With a little effort and time, your family will devour the spaghetti covered in your "secret" sauce and everyone will love dipping their baguette into the sauce on their plate. The best part is the leftover sauce even tastes better the second day. I found this recipe on Recipezaar posted by Sharlene~W. By the way, this recipe is so easy to prepare, I prepared it while vacationing at the beach when my sister-in-law's family came over for dinner. (See Comments section about doubling recipe)

1 lb Italian sausage ( mild or hot)
1/2 small onion chopped
2 garlic cloves, minced
1 (14 ounce) can diced tomotoes
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
3/4 cup water
1 and 1/2 teaspoons basil
1 teaspoons dried parsley flakes
3/4 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarse ground black pepper
1/8 to 1/4 cup red wine
1/2 to 3/4 lb thin spaghetti
parmesan cheese
baguette loaf

1. In large frying pan, brown Italian sausage in some olive oil.
2. Add chopped onions to sausage in pan to brown too.
3. While sausage and onion are browning,add the following ingredients to a large pot - diced tomatoes, tomato paste, tomato sauce, water, and minced garlic. Stir well.
4. Add basil, parsley, brown sugar, salt crushed red pepper and black pepper to pot. Stir well.
5. By now, the Italian sausage and onions should be browned, add to pot.
6. Stir well, and bring to boil barely.
7. Stir in red wine.
8. Simmer on low, stirring frequently for at least an hour.
9. While sauce is simmering, periodically, with knife and fork, cut sausages into bite size pieces.
10. Near the end of simmering time, cook thin spaghetti according to package directions.
11. Spoon sauce over drained spaghetti noodles , sprinkle with parmesan cheese, and serve with a warm baguette slice.

This recipe easily serves a family of 4 to 5. If you have more over dinner, then I would double the ingredients for the sauce without doubling the amount of sausage based on personal experience. And I would probably use about 1 and 1/4 lbs of thin spaghetti noodles.



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