Spaghetti sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | each | Clove of garlic, chopped |
| 1½ | pounds | Sweet or hot italian sausage |
| 4 | ounces | Mushrooms,sliced |
| 2 | ounces | Parmesan cheese, shredded |
| 2 | ounces | Mozzarella cheese, |
| Shredded | ||
| 28 | ounces | Whole tomatoes pureed in blender |
| 8 | ounces | Tomato sauce |
| 6 | ounces | Tomato paste |
| 1 | each | Med-lge. onion, chopped |
| ½ | each | Green pepper, chopped |
| ½ | cup | Fresh parsley,chopped |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Fennel seed |
Directions
In large sauce pan or dutch oven, lightly brown garlic in oil. Add sausage and brown. Drain fat, remove sausage from pan and setaside.
Add paste to drippings, cook about 5 minutes stirring constantly.
Add pureed tomatoes and sauce. Cook over medium heat 15 minutes, stirring occasionally. Return sausage to pan. Add remaining ingredients except cheeses. Simmer 15 minutes. Add cheeses gradually, stir until dissolved in sauce. Cover and simmer 1½ hrs.
Serve over 1 lb spaghetti. Submitted By DENISE KILROY On 09-30-95