Spaghetti with Meat Sauce

July 24, 2013

167

We usually make our own homemade pasta when making spaghetti, but the day got away from us this time, so we had to use packaged spaghetti. One of these days we’ll blog about how to make your own spaghetti using a Chitarra. So if you don’t have one yet, run out and get one before we blog! Oh, and good spaghetti sauce takes all day, so start early, open a bottle of wine, and don’t get in a hurry. This recipe serves 8 – 10 people.

1 lb. Italian Sausage, skins removed
olive oil
8 oz. Baby Portabella or white button mushrooms, stems removed, peeled & sliced
2 large cloves of garlic, smashed & minced
1 large zucchini or yellow squash, coarsely chopped
1 quart (48 oz.) stewed whole tomatoes (we use our own canned tomatoes)
8 oz. tomato sauce
6 oz. tomato paste
2 cups sweet peppers (we use a variety from the garden) coarsely chopped
2 celery stalks, chopped
1 fresh fennel bulb (tops and bottom trimmed off), coarsely chopped
1 large or 2 medium onion, chopped
1 tbl. fresh parsley, chopped
2 bay leaf (whole)
1 tsp. fresh oregano, chopped
2 tsp. fresh basil, chopped
1 large sprig fresh rosemary (whole)
¼ cup sherry
2 tsp. sugar
¼ cup water (if needed)
2 tbl. Parmesan cheese

• Add 2 tbl. of olive oil to a large Dutch oven and heat to just below medium • Add the sausage, breaking it up with a wooden spoon or fork, and cook until no longer pink, about 6-7 minutes • Add the...
See the full directions on my site

Nutritions

Calories
312

Sodium
347mg
14% DV

Fat
24g
37% DV

Protein
6g
12% DV

Carbs
16g
5% DV

Fiber
4g
18% DV