January 4th is National Spaghetti Day, so it seems like the perfect time to post my favorite spaghetti sauce recipe. My children love spaghetti, it is their favorite type of pasta. Sometimes I will tell them we are having spaghetti for dinner and then serve up a different shape of pasta, like shells, and I hear lots of complaints. When I say spaghetti they want spaghetti, not just pasta.
This recipe is basically a standard Bolognese sauce made with sausage instead of ground beef. The sausage and the wine give a the sauce a nice rich taste. We like it with spicy sausage, but you could always use sweet if you don’t like your pasta a little spicy. I always make a big pot and freeze it for 3 or 4 meals.
- 1 1/2 lb Spicy Italian Sausage
- 1 onion, chopped
- 1 cup carrots, grated
- 2 Tablespoon oregano
- 2 Tablespoon basil
- salt and pepper
- 4 cloves garlic, minced
- 1 small can tomato paste
- 1 cup red wine
- 2 cans 28 Ounce crushed tomatoes
- 1 cup milk
- Cook the sausage in a large pan until browned. Drain the sausage leaving only a little grease in the pan to cook the onions and carrots.
- Add the onions and carrots and saute for 5 minutes.
- Add the spices, garlic, and tomato paste and cook for 2 minutes.
- Add the wine, tomatoes and milk and let simmer for 1 1/2 - 2 hours.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 706 Saturated Fat: 16g Cholesterol: 128mg Sodium: 1408mg Carbohydrates: 27g Fiber: 6g Sugar: 15g Protein: 32g