Shelly's Recipe

SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

Category: Sauces - Miscellaneous

1 - 2 LB hot sausage links, pierced with a fork

Sauce:
1 large onion, chopped
1 clove garlic, chopped
1/2 green pepper, chopped
2 (28 oz) cans Italian tomatoes, broken up
1 (141/2 – 16 oz) can tomatoes, broken up
2 large size cans tomato puree'
2 (6 oz) cans tomato paste
1 can water (use puree can)
1/2 tsp dried oregano, crushed between fingers
1/2 tsp garlic salt
1 tsp sugar (do not omit - it cuts the acidity of tomatoes)
1/2 tsp salt
1/4 tsp pepper

Saute onion, garlic and green pepper in a small amount of oil. (Olive oil if you have it.) Add puree, water, tomatoes and tomato paste. Mix well. Add sugar, spices and browned sausage. Simmer 1 hour per pound of meat added or until meat is completely cooked. Stir often, and prop cover to keep splatter to a minimum. Do not cover pan completely. Heat builds up quickly.

Sausage: Preheat oven to 400. Place sausage in shallow roasting pan or on a cookie sheet with sides. Line pan with foil for easier clean up, if desired. Bake for 30 minutes. Turn occasionally (usually 7 minute intervals) for more even browning. Add to sauce while it simmers.