2lbs Italian sausage, casings removed (mild or hot)1 small onion, chopped (optional)3 -4 garlic cloves, minced1 (28 ounce) can diced tomatoes2( 6 ounce) cans tomato paste2 (15 ounce) cans tomato sauce2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)2 tablespoons Robust-O! Garlic Italian Blend1 1⁄2teaspoons brown sugar1 teaspoon salt1⁄4 - 1⁄2 teaspoon crushed red pepper flakes1⁄4 teaspoon fresh coarse ground black pepper1⁄4 cup red wine (a good Cabernet!)1lb thin spaghettiparmesan cheese
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.Add onions and continue to cook, stirring occasionally until onions are softened.Add garlic, tomatoes, tomato paste, tomato sauce and water.Add Robust-O! Garlic Italian Blend, brown sugar, salt, crushed red pepper, and black pepper.Stir well and barely bring to a boil.Stir in red wine.Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!Cook spaghetti according to package directions.Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Recipe credit: Sherlene W