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I think everyone has their go to recipes. My wife and I have a go to recipe for spaghetti sauce that came from her mom. This is NOT that recipe. I wanted something different and what better way to experiment with food than to make A GALLON of spaghetti sauce. After all, that much spaghetti sauce can easily be used up, right?
Fortunately, this recipe was great. In the end, we had a very chunky, very delicious sauce. We will certainly be freezing some of it, but still it is a fantastic sauce if you are looking for one of those simple, smell up the house all day kinds of sauces.
No preparation photos for this meal. It is pretty simple though. Brown the sausage links and then throw everything in a pot and simmer for six hours.
- 2 pounds Italian Sausage
- 1/2 cup water
- 4 (28 ounce) cans tomatoes
- 1 (8 ounce) can tomato paste
- 1/3 cup wine, dry red
- 1 1/2 tablespoons parmesan cheese, grated
- 1 1/4 teaspoon sugar
- 2 tablespoons minced onion
- 4 garlic cloves, minced
- 2 tablespoons oregano
- 2 tablespoons rosemary
- 1 tablespoon thyme
- 2 tablespoons basil
- 1 tablespoon parsley
- 2 bay leaves
- Salt
- Pepper
Directions:
- Pierce sausage link with fork. Place in baking pan with 1/2 cup water and broil, turning once, until browned. Reserve pan drippings.
- Mash or cut tomatoes and add remaining ingredients.
- Mix in sausage links and pan drippings.
- Simmer 4-6 hours or until mixture reaches desired consistency.
- Remove bay leaves before serving. Freezes well.
Note: Use fresh herbs, or cut the amount by 1/3
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