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Recipe
Spaghetti Sauce With Italian Sausage Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1366g | |
| Calories 2034 | |
| Calories from Fat 1299 | 64% |
| Total Fat 144.11g | 180% |
| Saturated Fat 51.48g | 206% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 9421mg | 393% |
| Potassium 4418mg | 126% |
| Total Carbs 65.84g | 18% |
| Dietary Fiber 13.9g | 46% |
| Sugars 33.66g | 22% |
| Protein 81.4g | 130% |
Ingredients Convert Measures
- 1 pound Italian sausage, warm or possibly sweet
- 1/4 c. warm water
- 1/2 pound fresh mushroom, sliced
- 1/2 c. shredded carrot
- 1 med. onion, sliced
- 1/2 c. minced celery
- 1/4 c. chopped parsley
- 1 (1 pound 12 ounce.) can Italian style plum tomatoes
- 6 ounce. tomato paste
- 1 c. dry red wine
- 1 bay leaf
- 2 teaspoon salt
- 1 teaspoon dry basil
- Freshly grnd black pepper to taste
Directions
- Prick Italian sausage casing and place in a cool skillet. Pour warm water over them; cover and cook for 10 min.
- Remove sausages with slotted spoon and cut into 1 1/2 inch chunks. Pour sausage drippings into a large Dutch oven and saute/fry mushrooms, carrots, onion, celery, and parsley till just tender, but still crisp. Drain off any excess fat and return sausage to pot. Add in tomatoes, tomato paste, wine, bay leaf, salt, basil, and pepper. Cover and simmer 1 1/2 hrs or possibly till thickened, stirring occasionally. Taste to correct seasonings. Yields 1 1/2 qts sauce.
