SPAGHETTI SAUCE RECIPE SAUSAGE RECIPES

Steps:

• Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
• Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
• Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.
• Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).
• About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
• Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.

Steps:

• In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings., Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti.
  Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.