It seems we’ve been kind of in a funk lately. Not much new cooking going on, but that all changed tonight! -s got an awesome new cookbook for Christmas called The Kansas City Barbeque Society Cookbook, and when I browsed through the book a number of recipes popped out at me. So tonight -s made the Best Spaghetti Sauce Ever recipe (p. 97), and it didn’t fall short of its name.
It was fabulous. -s made a few changes, which are noted in the recipe. We’ve never made a sauce with 2 whole cans of tomato paste, but the tomato paste plus the simmering for hours had delicious results!
Recipe adapted from the Best Spaghetti Sauce Ever Recipe.
- 2 lbs. Italian sausage, bulk or links, casing removed (-s didn’t remove the casing)
- 1 small yellow onion
- 3 TBSP pressed garlic
- 1 28 oz. can diced tomatoes, with juice
- 2 6 oz. cans tomato paste
- 2 15 oz. cans tomato sauce
- 2 c. water
- 1 TBSP minced fresh basil
- 2 tsp. dried parsley
- 1 TBSP packed brown sugar
- 1 tsp. salt
- 1/2 tsp. hot red pepper flakes (omitted)
- 1/4 tsp. black pepper
- In a large pot over medium high heat, brown the sausage with the onion and garlic.
- Add the tomatoes with their juices, tomato paste, tomato sauce, and water. Mix well. Add the basil, parsley, brown sugar, salt, red pepper (omitted), and black pepper. Bring to a boil, reduce the heat and simmer for at least 1 hour. We simmered for 3 hours.
- Serve over spaghetti.
Best Spaghetti Sauce Ever: