Ingredients

2 lbs Italian sausage, casings removed (mild or hot)

1 small onion, chopped (optional)

3-4 garlic cloves, minced

1 (28 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

2 (15 ounce) cans tomato sauce

2 cups water (for a long period of simmering for flavors to

meld. If you don’t want to simmer it as long, add less)

3 teaspoons basil

2 teaspoons dried parsley flakes

1 1/2 teaspoons brown sugar

1 teaspoon salt

1/4-1/2 teaspoon crushed red pepper flakes

1/4 teaspoon fresh coarse ground black pepper

1/4 cup red wine (a good Cabernet!)

1 lb thin spaghetti

parmesan cheese

Preparation

1- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

#2 - Add onions and continue to cook, stirring occasionally until onions are softened. #3 - Add garlic, tomatoes, tomato paste, tomato sauce and water. #4 - Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. #5 - Stir well and barely bring to a boil. #6 - Stir in red wine. #7 -Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! #8-Cook spaghetti according to package directions.