Ingrédients pour Italian Sausage Spaghetti Sauce
- 1 lb Italian sausage (sweet or hot, your choice), casings removed
- Dried Parsley
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Red Cayenne Pepper
- Plain Flour
- 1 tablespoon Lea & Perrins Worcestershire sauce
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 teaspoon dried mint
- 1 green bell pepper, chopped
- 28 ounces (2 large cans) crushed tomatoes
- 1 cup water
- Salt to taste
- Dry White Wine
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Comment préparer Italian Sausage Spaghetti Sauce
- Remove casings from Italian sausage and crumble into a large skillet.
- Brown the sausage over medium heat in olive oil until cooked through. Remove sausage from skillet and set aside.
- In the same skillet, whisk in flour and cook for 1-2 minutes, creating a roux.
- Add chopped onions, celery, and bell pepper to the roux. Cook until softened, about 5-7 minutes.
- Stir in water until smooth, scraping up any browned bits from the bottom of the pan.
- Add red wine, parsley, and minced garlic. Cook for 1 minute, allowing the wine to reduce slightly.
- Stir in crushed tomatoes, red pepper flakes, Worcestershire sauce, and dried mint.
- Bring the sauce to a gentle boil, then reduce heat to low, cover, and simmer for at least 3 hours, or up to 4 hours for a richer flavor. Stir occasionally.
- Season with salt to taste. Stir in the cooked sausage.
- Cook for another 15 minutes to allow flavors to meld.
- While the sauce simmers, cook spaghetti according to package directions.
- Serve spaghetti over a generous portion of the Italian sausage sauce, topped with grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
34g
Fat
64g
Carbs
10g
