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Ingredients Perfect Spaghetti Sauce:

1. Provide 2 lb for ground Italian sausage, mild
2. Take 1 for Vidalia onion, chopped
3. Require 4 clove of garlic, minced
4. Need 1 can - diced tomatoes (28 oz)
5. Need 2 can of tomato paste (6 oz. ea.)
6. Get 2 can of tomato sauce (15 oz. ea.)
7. Make ready 1 cup for water (for long simmer times only)
8. Provide 3 tsp basil
9. Take 2 tsp for dried parsley flakes
10. Give 3 bay leaves
11. Get 1 1/2 tsp of brown sugar
12. Make ready 1 tsp for salt
13. Provide 1/4 tsp cayenne pepper
14. Prepare 1/4 tsp - freshly ground black pepper
15. Require 1/4 cup - red wine (can substitute with Worcestershire sauce)
16. Make ready 1 for cooked spaghetti noodles
17. Make ready 1 for Parmesan cheese

Perfect Spaghetti Sauce start cooking:

1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. Add onions and continue to cook, stirring occasionally until onions are softened.
3. Add garlic, tomatoes, tomato paste, tomato sauce and water. (I usually add the garlic a couple minutes after adding onions, but several minutes before adding sauce, but you have to be careful not to let the garlic burn.)
4. Add basil, parsley, bay leaves, brown sugar, salt, crushed red pepper, and black pepper.
5. Stir well and barely bring to a boil.
6. Stir in red wine. 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!
7. Cook spaghetti noodles to package directions.
8. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.
9. *The left-over spaghetti sauce freezes well to use with lasagna. http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782

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