SPAGHETTI SAUCE

SPAGHETTI SAUCE
"This sauce can be spicy or mild, with Italian sausage and mixed
with ground beef. The one I made was spicy and everyone liked it."

48-oz. of any combination of Italian sausage hot, mild or sweet and ground beef (if desired)
2 onions, chopped
6 cloves of garlic, minced
2 (28-oz) cans diced tomato
3 (16-oz.) cans tomato paste
3 cups water
3 tsp. dried parsley flakes
2 tsp. brown sugar
1-1/2-tsp. salt or to taste
1 tsp. crushed red pepper
½ tsp. black pepper or to taste
½ cup GOOD red wine
24 oz. thin spaghetti
Parmesan cheese

In a large heavy stockpot, brown Italian sausage and beef (if desired), breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onion is softened.

Add garlic, tomatoes paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Stir well and bring to a boil.

Stir in red wine.

Simmer on low, stirring frequently, about an hour.

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti and sprinkle with Parmesan cheese.

Yield: 14-18 servings.