Ingredients

• 1 lb Italian sausage
• 1 lb Italian sausage ground (casings removed)
• 1 small onion, chopped
• 1/2 lb mushrooms, chopped (optional)
• 3-4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water ( for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 1 tablespoon olive (or butter)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine ( a good Cabernet!)
• 1 lb thin spaghetti
• parmesan cheese

Directions

1. Boil the Italian sausage in water until fully cooked.

2. In large, heavy stockpot, brown the ground Italian sausage, breaking up as you stir.

3. Add onions and continue to cook, stirring occasionally until onions are softened.

4. Slice the cooked sausage, and add in order to brown.

5. Add garlic, tomatoes, tomato paste, tomato sauce and water.

6. Add basil, parsley, thyme, brown sugar, salt, crushed red pepper, and black pepper.

7. Stir well and barely bring to a boil.

8. Stir in red wine, add olive oil.

9. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

10. Cook spaghetti according to package directions.

11. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

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