SPAGHETTI SAUCE II

Spaghetti Sauce II image

A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too.

Provided by Melinda Connery

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Yield 6

Number Of Ingredients 12

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Ingredients

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
2 bay leaves
1 tablespoon white sugar
¼ teaspoon crushed red pepper flakes
¼ cup red wine
1 pound Italian sausage links

Steps:

Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 28.8 g, Fiber 4.9 g, Protein 14.9 g, SaturatedFat 9.3 g, Sodium 1189.8 mg, Sugar 13 g