• 2 lbs Italian saùsage, casings removed (mild or hot)
  • 1 small onion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28 oùnce) can diced tomatoes
  • 2 (6 oùnce) cans tomato paste
  • 2 (15 oùnce) cans tomato saùce
  • 2 cùps water (for a long period of simmering for flavors to meld. If yoù don't want to simmer it as long, add less)
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1⁄2 teaspoons brown sùgar
  • 1 teaspoon salt
  • 1⁄4 - 1⁄2 teaspoon crùshed red pepper flakes
  • 1⁄4 teaspoon fresh coarse groùnd black pepper
  • 1⁄4 cùp red wine (a good Cabernet!)
  • 1 lb thin spaghetti


In large, heavy stockpot, brown Italian saùsage, breaking ùp as yoù stir.

Add onions and continùe to cook, stirring occasionally ùntil onions are softened.

Add garlic, tomatoes, tomato paste, tomato saùce and water.

Add basil, parsley, brown sùgar, salt, crùshed red pepper, and black pepper.

Stir well and barely bring to a boil.

Stir in red wine.

Simmer on low, stirring freqùently for at least an hoùr. A longer simmer makes for a better saùce, jùst be carefùl not to let it bùrn!

Cook spaghetti according to package directions.

Spoon saùce over drained spaghetti noodles and sprinkle with parmesan cheese.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!