Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Italian sausage, cut into
Links
1 Oil
1 sm Onion, diced
1 lg Green pepper, diced
3 lg Cloves garlic, sliced
16 cn Tomato sauce or whole
Tomatos, smooshed
6 cn Tomato paste
1 ts Sugar (to cut acidity of
Tomatos)
8 oz Red wine
1 lg Bay leaf
Plenty oregano, basil,
Marjoram
Pinch each thyme, rosemary
Dashes ground fennel, red
Pepper flakes (optional)
Lots Parmesan cheese
6 oz Fresh mushrooms, 1/2'd or
1/4'd
1 2 slices American cheese (I
Know, heretical but good)

Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN
SAUSAGE

In a dutch oven, brown the sausages well (still in their casings) in a
little olive oil. Use tongs to remove sausage to top of pot lid.
Drain off fat if necessary, leaving about 1 T in pot. Toss in onion,
green pepper and garlic and stir to coat, scraping up the brown bits
from bottom of pot. Let cook for about 2 minutes, just 'til the onion
and pepper begin to soften (do not brown). Return sausage to pot and
stir in tomatos or sauce, paste, sugar, wine, seasonings and
Parmesan. Simmer for 45-60 minutes.

Meanwhile, saute mushrooms in a dab of butter, dash of olive oil,
sprinkle of marjoram or basil and paprika. Add the mushrooms and any
juice in the pan to the saucepan during last 15 minutes of cooking.
Add optional American cheese a few minutes before serving, let melt
stir in. This really mellows out the sauce.

Tips: You can brown pork shoulder blades or spareribs along with the
sausage. Gives a great flavor and provides a 2nd meat course if you're
having company. Use more or less wine, depending on whether you're
using whole tomatos or sauce. Just aim for a nice thick sauce.
Leftovers make great sausage sandwiches. I freeze mine a lot for
quick meals later.

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