A versatile sauce for spaghetti, pizza and pasta. You can use it according to your taste.
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes (do not drain)
• 1 (28 ounce) can tomato puree
• 1 cup red wine (divided)
• 1/2 cup water
• 1 1/2 teaspoons salt (to taste)
• 1 teaspoon McCormick's Montreal Brand steak seasoning
• 1 tablespoon sugar
• 1 teaspoon oregano
• 1 teaspoon basil
• 2/3 cup grated parmesan cheese or 2/3 cup romano cheese
• 1 cup sweet onion, diced
• 3 garlic cloves, diced
• 1/4 cup olive oil
• 1 1/2 lbs sweet Italian sausage
Prep Time: 15 mins
Total Time: 3 1/4 hrs
1. In large pot combine crushed tomatoes, tomato puree and diced tomatoes.
2. Add 1/2 cup of red wine and 1/2 cup water.
3. Bring to a boil and reduce heat to simmer.
4. Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.
5. In frying pan heat olive oil and brown sausage or meat-balls.
6. Remove the meat from the pan (saving the drippings) and add to the simmering sauce.
7. In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.
8. Add onions and garlic to simmer sauce.
9. Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.
10. Stirring occasionally, simmer for three hours or until of desired consistency.
11. To thicken sauce crack the lid and allow to cook down.
12. To thin add a little more red wine.
13. Serve on spaghetti, ravioli or use on pizza.
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