“This is a family favorite, I think the original source was Jeanne Jones way back in the early 90's. I've since lost the recipe book, but the recipe is pretty much tatooed to the back of my brain. Much to my kids' delight... We use this for everything from spaghetti, baked rigatoni, lasagne, to eggplant parmagiana. It is excellent vegetarian-style with no meat.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 3 1/2 qt saucepan, cook sausage in a bit of olive oil until brown and crumbly. Remove sausage from pan and wipe pan clean with a paper towel.
  2. Place 1 tbsp olive oil in the saucepan, adding the onion and the garlic. Cook until onion is translucent, stirring frequently and don't allow garlic to burn.
  3. Add the crushed tomatoes, stirring to combine. Then add the tomato paste, stirring until dissolved.
  4. Add water, oregano, basil and cinammon (if using). Season to taste with salt and pepper. If tomatoes are too acidic, add a sprinkle of sugar to counteract.
  5. Mix in the cooked sausage, adjust seasoning if necessary.
  6. Bring to a boil, then reduce to a simmer. Simmer for a minimum of 30 minutes, semi-covered, stirring occasionally until rich and thick.
  7. NOTE FOR MOMS: when the kids were young, I would often add shredded zuchinni and/or carrots at the same time as the onions. This way, they got their veggies too on "spaghetti night". I think you might have to add a tad more liquid for this option.

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