"Linda G." > wrote in message
...
> Maybe you people have already put in your recipes for Italian Spaghetti
> Sauce, but I didn't get the chance to read them. If so, please put them
> in again. I really like the spaghetti sauce with Italian sausage in
> it.


There are ott many variations of spaghetti sauce to be effective. I would
suggest you do a google search for Italian Gravy. You will get many many
recipes and most I am syre are good as is the one listed below. To me there are
3 primary elements:

A. I like to use some form of pork with baones as a base.
B. Use the best possible quality ingredients that one can afford.
C. Fimally, simmer the sauce (just below boiling) for a long time. This form
of Italian Gravy has been recently refered to as 7 hour sauce
for good reason.

Example:

INGREDIENTS:
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 clove garlic, minced
4 pounds pork shoulder roast
1/2 cup white wine
3 cups water
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 (28 ounce) cans tomato puree
6 cups water
1/4 cup white sugar



DIRECTIONS:
Heat olive oil in a large stock pot over medium heat. Saute onions and garlic
until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white
wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme,
rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over
pork. Cover, and cook for 30 minutes turning occasionally. Add water
periodically if needed.
Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in
remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat
to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust
seasonings to taste.

Dimitri