Spaghetti Italiano
Susan A Court
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Prize-Winning Spaghetti Sauce with Italian Sausage

"The angels in Paradise eat nothing but vermicelli al pomodoro."
- Duke of Bovino and mayor of Naples, 1930,
as quoted in "Notes from a Country Kitchen" by Jocasta Innes

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Saturday, September 16, 2000

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Prize-Winning Spaghetti Sauce with Italian Sausage

This recipe came to me by way of one of my long-lost friends, Barbara Lee.
Barbara, if you're out there, please let me hear from you! I neglected to write down how many portions this excellent recipe makes; I estimate that it's sufficient sauce for 1/2 pound pasta, serving 4. (MG)

1 tablespoon olive oil
1 garlic clove, minced
1 1/2 pounds Italian sausage
One 28-ounce can whole tomatoes, puréed in blender
One 8-ounce can tomato sauce
One 8-ounce can tomato paste
1 whole onion (not chopped)
1/2 green bell pepper (not chopped)
4 ounces fresh mushrooms, sliced
4 ounces grated Parmesan
1/2 cup fresh parsley, chopped
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon fennel seed

In a large Dutch oven sauté garlic in oil until lightly browned. Add Italian sausage, casings removed. Crumble and brown sausage, drain fat and
remove sausage from pan. Set aside. Add tomato paste to drippings in
Dutch oven. Cook 5 to 7 minutes, stirring constantly. Add puréed
tomatoes and tomato sauce. Cook over medium heat 15 minutes.
Return sausage to pan. Add onion, bell pepper, mushroom, parsley, sugar, herbs and pepper. Simmer 15 minutes. Add cheese a little at a time and stir until cheese is dissolved in sauce. Simmer, covered, for an additional 1 1/2 hours. Remove whole onion and bell pepper pieces. Salt to taste. Serve over freshly cooked pasta.
 

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