This is a recipe I’ve developed over the years and is a really hearty spaghetti sauce and I’ve always gotten rave reviews. I simmer it for at least 2 hours adding water if it gets too thick. The longer it cooks, the richer it gets. I also use this as the marinara sauce in Lasagna. Manga!
1 medium Onion, chopped
1 medium Bell Pepper, chopped
1 Garlic clove, pressed
1 lb Italian Sausage
1 15 oz can Quartered Artichoke Hearts (packed in water), drained and chopped
2 14.5 oz cans Diced Tomatoes
1 15 oz can Tomato Sauce
1 6 oz can Tomato Paste
4 oz fresh Mushrooms, sliced
½ tsp Lemon Pepper – to taste
1 Tbsp Spaghetti Seasoning – to taste
1/8 to ¼ tsp Red Pepper Flakes – to taste
1/8 – ¼ cup Red wine to taste, Shiraz, Merlot or Burgundy
Angel Hair Pasta – whole wheat, whole grain, or regular
Parmesan or Romano grated cheese, or a combination
Mix a small amount of olive oil with the chopped onion, bell pepper and garlic and then sauté until the onion is translucent.
Move the onion and garlic to the sides of the pan and add the Italian Sausage. Cook, breaking the sausage apart using a potato masher until thorough cooked. Mix the onions, bell pepper, garlic and sausage together.
Add artichokes, tomatoes,tomato sauce, tomato paste, mushrooms and spices to the mix and simmer for at least 30 minutes, adding hot water as needed so that the sauce isn’t too thick. Cook the pasta according to the directions and drain.
Combine the pasta and the sauce in individual bowls and top with cheese(s). Serve immediately.