Spaghetti and Sausage Ragu Sauce
3 hr 20 mins
- 4 tablespoons olive oil
- 2 lbs good quality Italian sausages
- 1 large onion finely chopped
- 8 large garlic cloves minced
- 4 28-ounce cans crushed tomatoes with added puree pureed
- 12 large basil leaves torn
- a good handful of fresh parsley chopped with the stalks
- 2 tablespoons teaspoons fresh oregano leaves chopped or 2dried
Heat 2 tablespoons of olive oil a large saucepan over medium-high heat.
Pierce the sausages in several places with a fork and add them to the saucepan.
Brown the sausages until they are a deep brown (being careful not to let them stick to the pan)
Remove the sausages from the pan and set aside.
Pour the fat from the pan.
Heat the 2 remaining tablespoons of the olive oil in the same pan.
Add the onion to the oil and sauté over medium heat, stirring frequently until they start to look transparent (about 5 minutes).
Add the garlic and sauté for another minute.
Pour the crushed tomatoes and puree into the pan and stir well to combine.
Add the herbs along with some salt and pepper and stir to combine all the ingredients.
Bring the mixture to a boil and reduce the heat to low. Simmer for 2-3 hours, stirring frequently to make sure the sauce doesn’t stick to the pan.
Taste the sauce before serving to make sure it doesn’t need more seasoning.
Bring a large pan of water to a boil and cook the spaghetti according to the package instructions being careful not to overcook.
During the cooking process, if the sauce looks like it's becoming too thick, add a 1/2 of water at a time until it's your desired constancy.
If you like your sauce extra thick, you can add a couple of tablespoons of tomato paste to the sauce to thicken it.
If the sauce is too acidity, you can add a teaspoon of sugar at a time balance it out.
If the sauce tastes too sweet, you can add a teaspoon of red wine vinegar at a time (tasting in between) to cut the sweetness.
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