• prep: 20 min
• cook: 16 hr
• total: 16 hr 20 min

servings:

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

• 2 lbs Italian sausage, casings removed (mild or hot)
• 1 small onion, 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)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 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

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