"If you want the sauce
taste well, try to cook longer." Serving: 16 | Prep: 15m | Ready in: 3h45m
Ingredients
• 1 lb. beef sausage
•
1 onion, minced
•
2 cups fresh sliced
mushrooms
•
1/4 cup olive oil
•
2 (6 oz.) cans tomato paste
•
1 (46 fluid oz.) can tomato juice
•
1 (16 oz.) can crushed tomatoes
•
1 cup Burgundy wine
•
1 1/2 tbsps. dried
oregano
•
1 tbsp. dried basil
•
2 tbsps. dried parsley
•
1 tbsp. minced garlic
•
2 tbsps. garlic salt
•
1/2 cup white sugar
• 2 lbs. spaghetti
Direction
•
Start preheating the oven at 350°F (175°C). Cook
sausage about 30 minutes. Slice into
bite-sized pieces, and put aside.
•
In a Dutch oven, sauté mushrooms and onion in olive
oil until soft. Use a slotted spoon to transfer, and put aside. Blend wine,
Italian tomatoes, tomato juice, tomato paste into Dutch oven. Stir until become
smooth. Combine in sugar, garlic salt, garlic, parsley, basil and oregano.
Bring mushroom and onion with sausage back to the sauce. Heat to a boil. Lower
the heat, and simmer for a minimum of 3 hours. Cover the pot if the sauce looks
too thick.
•
Based on the package directions, cook pasta. Drain.
Pour sauce over pasta
and
then enjoy.
Nutrition
Information
• Calories: 415 calories;
•
Total Carbohydrate: 61.1 g
•
Cholesterol: 19 mg
•
Total Fat: 12.2 g
•
Protein: 14 g
•
Sodium: 1428 mg