I’m not crazy about red sauce — pizza, spaghetti, lasagna . . you’ll never see me ordering that off a menu but Chad and Vince love it. Vince’s parents were immigrants from Sicily and they had spaghetti & meatballs every Sunday so that’s a tradition I’ve tried to continue.
I came across this spaghetti sauce recipe last week and tried it today and I tell you . . I may like spaghetti now. I changed a few things so I’ll share the recipe as it ended up in my pot. This is so good! I’m going to try to make it in big batches and can it when I can get tomatoes in quantity at the Amish store. When I can it, I’ll leave off the Italian sausage til serving time.
Garden Fresh Spaghetti Sauce
1 lb. Italian sausage
1 onion, chopped
1/2 green pepper, chopped
4 cloves garlic, chopped (I use the already chopped garlic in the big plastic jars from Sam’s)
12 fresh tomatoes or canned tomatoes (I used 3 quart jars of home canned tomatoes)
3 zucchini, sliced (I chopped mine pretty fine so Chad wouldn’t see them in there)
1 lb. mushrooms, sliced (chopped fine to disguise also)
4 carrots, shredded
2 T. sugar
1 tsp. salt
1/4 c. parsley, chopped
1/3 c. fresh basil, chopped
1 c. dry red wine (I used Shiraz because it was handy)
Remove casings from the Italian sausage (if yours has casings). Chop into chunks and brown. Drain any excess grease but leave a couple of teaspoons. Add the onions, green pepper, garlic and saute til the onions are clear.
Add the tomatoes, wine, sugar, salt, parsley, basil. Simmer for about an hour.
Add the shredded carrots, zucchini and mushrooms. At this point, I added meatballs that were already browned. Continue to simmer for another 20 minutes.
Serve over spaghetti noodles with salad and crusty bread.