Hearty Sausage Lover’s Spaghetti
1 pound beef sausage
1 bell pepper chopped
1 onion, minced
2 cups fresh sliced mushrooms
1/4 cup olive oil
2 (6 ounce) cans tomato paste
1 (46 fluid ounce) can tomato juice
1 (16 ounce) can crushed tomatoes
1 1/2 tablespoons dried oregano
1 tablespoon dried basil
2 tablespoons dried parsley
1 tablespoon minced garlic
2 tablespoons garlic salt
2 pounds spaghetti
Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
In a Dutch oven, sauté onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom sauté to sauce. Bring to a boil. Reduce heat, and simmer for at least 1 hours. Cover pot if sauce becomes too thick.
Cook pasta according to package directions. Drain. Serve sauce over pasta. Don't forget some parmesan cheese on top. Enjoy.
Just a helpfull hint that we have learned at Bread of Life soup Kitchen, if you burn your spaghitti sauce add some peanut butter until you can't taste the burt flavor anymore. works every time.