In fáct they tell me I should open á restáuránt ánd serve only this spághetti ánd gárlic breád. In response to requests, I háve posted the recipe for Jo Mámá's World Fámous Láságná thát uses ápproximátely 1/2 of the sáuce from this recipe. Háve spághetti one night ánd láságná láter! Thánks to áll of you who háve tried my recipe ánd háve written á review. I reád ánd áppreciáte every one of them!
INGREDIENTS
- 2 lbs Itálián sáuságe, cásings removed (mild or hot)
- 1 smáll onion, chopped (optionál)
- 3 -4 gárlic cloves, minced
- 1 (28 ounce) cán diced tomátoes
- 2 (6 ounce) cáns tomáto páste
- 2 (15 ounce) cáns tomáto sáuce
- 2 cups wáter (for á long period of simmering for flávors to meld. If you don't wánt to simmer it ás long, ádd less)
- 3 teáspoons básil
- 2 teáspoons dried pársley flákes
- 1 1⁄2 teáspoons brown sugár
- 1 teáspoon sált
- 1⁄4-1⁄2 teáspoon crushed red pepper flákes
- 1⁄4 teáspoon fresh coárse ground bláck pepper
- 1⁄4 cup red wine (á good Cábernet!)
- 1 lb thin spághetti
- pármesán cheese
DIRECTIONS
- In lárge, heávy stockpot, brown Itálián sáuságe, breáking up ás you stir.
- ádd onions ánd continue to cook, stirring occásionálly until onions áre softened.
- ádd gárlic, tomátoes, tomáto páste, tomáto sáuce ánd wáter.
- ádd básil, pársley, brown sugár, sált, crushed red pepper, ánd bláck pepper.
- Stir well ánd bárely bring to á boil.
- Stir in red wine.
- Simmer on low, stirring frequently for át leást án hour. á longer simmer mákes for á better sáuce, just be cáreful not to let it burn!
- Cook spághetti áccording to páckáge directions.
- Spoon sáuce over dráined spághetti noodles ánd sprinkle with pármesán cheese.
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