Julie's Weeknight Spaghetti Sauce
Created by Puppitypup on October 22, 2014
- Servings: 6-10
- Prep Time: 15m
- Cook Time: 15m
- Recipe #14953
Ingredients
- 1 teaspoon oil (olive oil)
- 1 sweet onion, diced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon oil (olive oil)
- 1 pound Italian sausage (mild, or reduced-fat breakfast sausage)
- 2 cans (6 ounce) tomato paste
- 1 can (28 ounce) crushed tomatoes
- 1 garlic clove, minced
- 1 tablespoon parsley
- 1/2 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 3 tablespoons red wine (optional)
- 1 finely shredded carrot ( put in my mini food processor)
- 1 can (4 ounce) sliced olives (including liquid)
- 1/4 cup grated parmesan cheese
How to Make
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Step 1: You'll need a heavy skillet with a lid. Or the widest saucepan you have.
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Step 2: Preheat pan, brush with oil and saute onions and mushrooms. I season as I go, so I toss in a pinch of kosher salt. Remove to bowl and set aside.
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Step 3: In same pan, add another teaspoon oil and sausage, breaking sausage up with a potato masher. After sausage is browned, add back vegetables.
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Step 4: Stir in tomato paste and cook 2 minutes. Then add remaining ingredients, except parmesan. Bring to a good simmer, then reduce heat and stir in parmesan. Taste and adjust seasonings.
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Step 5: You can either serve now or continue to simmer, covered, on low. Serve over pasta.