· 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
Step 1In large, heavy stockpot, brown Italian sausage, breaking up as you stir.Step 2Add onions and continue to cook, stirring occasionally until onions are softened.Step 3Add garlic, tomatoes, tomato paste, tomato sauce and water.Step 4Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.Step 5Stir well and barely bring to a boil.Step 6Stir in red wine.Step 7Simmer 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!Step 8Cook spaghetti according to package directions.Step 9Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.