ZESTY SPAGHETTI SAUCE
1 lb. Hot Italian link sausage
1, 14.5 oz. can diced tomatoes with basil, garlic, and oregano
1, 14.5 oz. can regular diced tomatoes
1, 8 oz. can tomato sauce
1, 6 oz. can tomato paste
1, 7 oz. (4 oz. Drained) can of sliced mushrooms
½ t. salt
¼ t. black pepper
½ t. oregano
1 t. basil
½ t. fennel seed
½ t. crushed red (cayenne) pepper
1 t. sugar
4 good sized cloves of garlic, minced
1 medium-large onion
½ T. olive oil
Pinch of baking soda
Cut sausage links into bite size pieces and boil in water for 10 minutes to render fat; drain. Cut up onion into small pieces and place in dutch-oven pan with olive oil. Add minced garlic to dutch-oven type pan and cook up until onion is soft. Add canned tomato products, salt, pepper, oregano, basil, fennel seed, crushed red pepper, and sugar to dutch-oven and stir together. Add rendered sausage and bring to boil. Simmer for one hour and then add pinch of baking soda (reduces acidity). Simmer for one hour more. Stir in drained mushrooms about ½ hour before done simmering. Serve over piping hot spaghetti. Unused portions can be frozen for later use or kept in refrigerator for up to one week. The sauce actually tastes better if refrigerated overnight after cooking before serving.
Serves 6-8
Always remember: Keep your teeth healthy and don't let them take a bite out of your life! ;)
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