Friday, January 1, 2010

December Book and Recipe of the Month

Book of the Month

Recipe of the Month

Spaghetti Sauce with Italian Sausage from Scratch

1 pound Italian Sausage Links, sliced
2 tablespoons olive oil
1/3 cup chopped onion
1/4 cup chopped green bell pepper
6 to 8 ounces sliced mushrooms
2 cans (14.5 ounces each) diced tomatoes
3 cans (24 ounces total) tomato sauce
2 cans (6 ounces each) tomato paste
1 1/2 teaspoons dried leaf basil, crumbled
1 1/2 teaspoons dried leaf oregano, crumbled
1/4 teaspoon dried leaf thyme
1/2 teaspoon dried leaf parsley
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon sugar
1/2 teaspoon vinegar
1 cup water
grated parmesan cheese
1 pound spaghetti noodles

I used this recipe for the spaghetti feed before the Cable Bridge Run race a few weeks ago.

In a large Dutch oven, brown sausage slices.  (Optional: brown lean ground beef and add to sauce).  Drain off grease and add olive oil to pan.  Add onion, green bell pepper and mushrooms.  Cook, stirring frequently, until onions are tender.  Add remaining ingredients, except parmesan cheese.  Cook over medium-low heat, stirring occasionally, for about 2 to 3 hours.  Add more water and reduced heat if sauce becomes too thick.  Serve with hot cooked spaghetti and pass the parmesan cheese. 

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