Sometimes I just crave tomato sauce; not fresh tomatoes, or even cooked ones, but that hyper-sweet, almost candy-like tomato sauce that was a staple of my childhood spaghettis. I’m still working on this one – maybe more wine, some thyme, some balsamic vinegar? I feel like it needs a little more umph. But when I’m just straight-up craving tomato sauce, this will more than do the trick. I guess it doesn’t matter that’s it’s not complex – it’s easy to make, and good to eat!
I’ve been using Yellow Tail Shiraz to make this dish, because you end up with a lot of leftover wine, and it might as well be something drinkable. Use something you like!
Also, if you’ve got fresh basil, use it – or throw in some fresh parsley.
- 2 lbs. sausage (approx), casings removed & broken into pieces
- 2 onions, chopped
- 5-6 cloves garlic, minced
- 1 can diced tomatoes (28 ounces/828 ml)
- 2 cans tomato sauce (15 ounces/443 ml)
- 2 cans tomato paste (6 ounces/170 ml)
- 2 cups water
- 3 teaspoons dried basil
- 2 teaspoons brown sugar
- 1/2 teaspoon chili flakes
- 1/2 cup red wine
- salt and pepper to taste
- In a large pot, brown the sausage.
- Add onions and continue to cook until onions are softened.
- Add garlic and continue to cook until fragrant.
- Add tomatoes, tomato paste, tomato sauce and water. Stir to combine.
- Add basil, brown sugar, red pepper flakes, salt and pepper.
- Stir well and bring to a boil.
- Add red wine.
- Simmer on low, stirring frequently for an hour to reduce volume and meld flavours.
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and enjoy!
- Don't ruin it with parmesan - just eat it as is!