For the ultimate in taste, use a premium brand of Italian sausage when preparing this outstanding, simmered long and slow, meat sauce...and do please serve it over a bed of premium quality spaghetti pasta cooked perfectly al dente.

Another delicious recipe from our Family-Favorite Recipes Collection.

Simmered Spaghetti Sauce with Italian Sausage

2 teaspoons dried basil leaves

1 teaspoon dried oregano leaves

1 large bay leaf

1 tablespoon extra virgin olive oil

1 pound sweet or spicy Italian sausages, casings removed

1 medium onion, peeled and chopped

6 to 8 cloves garlic, peeled and finely minced

1 large carrot, pared and finely shredded

1 small green bell pepper, seeded, membranes removed and chopped

2 (6-ounce) cans tomato paste

1 (28-ounce) can crushed Roma tomatoes in juice

2 cups water

1 teaspoon brown sugar, firmly packed

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

2 teaspoons kosher or sea salt - or to taste

1/4 teaspoon freshly ground black pepper - or to taste

1 (4-ounce) can sliced mushrooms (optional)

16 ounces premium brand of spaghetti pasta, cooked according to package directions

Freshly grated Parmesan cheese for accompaniment

1. In small bowl combine the basil leaves, oregano leaves and bay leaf; set aside.
2. In a large cooking pot, heat olive oil over medium heat and add sausage, breaking up with a wooden spoon, and cook until crumbled and nicely browned.
3. Stir in the reserved spice mixture, cooking and stirring for 30 seconds. Add the onion, garlic, carrot and bell pepper; cooking until onion has softened, stirring occasionally.
4. Add the tomato paste and cook, stirring constantly, for 2 minutes.
5. Add remaining ingredients, except for the pasta and Parmesan cheese. Bring to a boil, reduce heat and simmer, covered, for 2 hours, removing cover last 30 minutes. Discard bay leaf.
6. To serve, ladle meat sauce over a bed of hot cooked spaghetti (cooked al dente or firm to the bite) and sprinkle with freshly grated Parmesan cheese.

Serves 8.

Nutritional Information Per Serving (1/8 of recipe; does not include the Parmesan cheese): 343.2 calories; 19% calories from fat; 7.6g total fat; 17.0mg cholesterol; 1304.7mg sodium; 786.3mg potassium; 52.1g carbohydrates; 4.6g fiber; 7.9g sugar; 47.5g net carbs; 18.2g protein.

Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.