Tuesday, May 12, 2009


My recipe for spaghetti has evolved over many years and turned into something that combines elements from my grandmother, my mom and my dad.  It has a lot of stuff in it and lots of flavor.  Hayden loves it and cannot get enough.  I have served it to him with many different types of pasta, I started with pasta rings and then graduated to mini cheese ravioli and pesto tortellini (all available at Trader Joes with the other dried pastas).  Spaghetti is a once a week kind of meal in our house that provides lots of leftovers. 

Spaghetti Sauce


2 8oz cans of tomato sauce                 

1 can of diced tomatoes

1 can of tomato paste                                    

1 pkg of Italian sausage

1 med onion, chopped                                    

2 cloves of garlic, chopped

1 pkg mushrooms, sliced                  

1 cup of red wine

2 teaspoon of basil                                    

1 teaspoon of oregano

½ teaspoon of rosemary                  

½ teaspoon of parsley

¼ teaspoon of thyme                                   

¼ teaspoon of sage

1 bay leaf                                                                        

1 teaspoon of sugar

Salt and pepper


1.      Remove sausage from casing and saute until pink is almost gone.  Add onion, garlic and mushrooms.  Cook until onion is translucent. 

2.     Add tomato sauce, tomatoes and tomato paste.  Rinse cans with water and pour into sauce.  Stir in red wine.  While simmering sauce add spices and sugar.

3.     Simmer, the longer, the better.  (about 40 min)

4.     Taste, add water if necessary.

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