"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Sauce Recipe Recipe

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This recipe for Spaghetti Sauce Recipe, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kate Kowalyshyn


1 lb. Italian sausage links, sliced
2 Tbsp. olive oil
1/3 Cup chopped onion
1/4 Cup chopped green bell pepper
6 oz. sliced mushrooms
2 Cans tomatoes, coarsely chopped (14.5 ounces each)
3 Cans tomato sauce (24 ounces total)
2 Cans tomato paste (6 ounces each)
1 1/2 tsp dried leaf basil, crumbled
1 1/2 tsp dried leaf oregano, crumbled
1/4 tsp dried leaf thyme
1/2 tsp dried leaf parsley
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1 1/2 tsp sugar
1/2 tsp vinegar
1 Cup water
grated parmesan cheese

1. In a Dutch oven or large kettle, brown sausage slices.
2. Drain off grease and add olive oil to pan. Add onion, green bell pepper and mushrooms. Cook, stirring frequently, until onions are tender.
3. Add remaining ingredients, except Parmesan cheese. Cook over medium-low heat, stirring occasionally, for about 2 to 3 hours. Add more water and reduce heat if sauce becomes too thick.
4. Serve with hot cooked spaghetti and pass the Parmesan cheese.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
25 Minutes




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