Cooking From Memory ~ A Recipe Journal

Joyce’s Italian Sausage Spaghetti Sauce

Spaghetti Sauce

Pre-Twin Cities Marathon dinner…

Ingredients ~

  • 2 pounds fresh ground Italian sausage (mix one ‘spicy’ with one ‘sweet’ or ‘mild’ if you wish)
  • 1 Tablespoon good tasting olive oil
  • 2 large onions, chopped
  • 1 large green pepper, chopped
  • 10+ cloves garlic, chopped (go ahead, use the whole bulb)
  • 6-8 cups of chopped fresh tomatoes (or 2 large cans Italian tomatoes)
  • 1 12 ounce can tomato paste
  • 2 Tablespoons oregano (or more)
  • 3 bay leaves •  2 teaspoons salt and pepper
  • Tomato juice or V-8 (optional)
  • Parmigiano-Reggiano cheese for garnish

Method ~

In a large Dutch oven or a heavy-bottomed cooking pot, brown the Italian sausage, breaking up the chunks.  Once the sausage is browned, add 1 Tablespoon olive oil, garlic, onions and green pepper, and sauté until garlic is very fragrant, the onions are translucent and the green pepper has softened.  Add the tomatoes, the tomato paste, and seasonings.  Bring to a boil then back the heat down to low.  Simmer on low heat for several (3-4) hours.  Add tomato juice or V-8 if  you want a thinner sauce. Garnish with Parmigiano-Reggiano cheese.

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