My spaghetti sauce uses two different kinds of italian sausage, tomato sauce, and a few spices. It is relatively simple but so damn good.
hot italian sausage
5-lbs ground pork (ground from boston butt)
1-cup cold red italian wine
1-cup chopped fresh parsley
5-tsp kosher salt
1-tbsp garlic powder or 4 to 5 garlic cloves, minced
1-tbsp coarse ground black pepper
2-tbsp cayenne pepper flake
5-tbsp fennel seed
5-tbsp paprika
Mix well and let sit overnight in a refrigerator in a gallon ziploc to let flavors develop
sweet italian sausage
5-lbs ground pork (ground from boston butt)
2-tbsp kosher salt
1-cup ice water
1 1/2-tsp cracked fennel seed
1-tsp coarse ground black pepper
2-tsp brown sugar
1/2-tsp. caraway seeds
1 1/2-tsp coriander
1-tsp ground cayenne
Mix well and let sit in refrigerator overnight in a gallon ziploc for flavors to develop.
Sauce
2lbs hot italian sausage
1lbs sweet italian sausage
2lbs diced tomato
4 lbs pureed tomato
3-tbsp minced garlic
1-tsp coarse ground black pepper
2-tsp kosher salt
1-tbsp basil
1-tbsp oregano
2-tbsp brown sugar
2-tsp ground thyme
6-oz sliced black olives
1 very large onion finely diced
6 bay leaves
Brown sausages together in a pan.
Dice onion and add to sausage as it is browning.
Drain grease (their shouldn't be much if you ground the pork and made the sausage).
Put browned sausage and onion into a 6 quart (or bigger) pan and then dump tomato sauce on top.
Add rest of ingredients and stir while bringing to a slow boil.
Once it reaches a boil, reduce the heat and let simmer for 45 - 60 min while occasionally stirring.
Serve on top o' noodles with shredded smoked mozzarella.
hot italian sausage
5-lbs ground pork (ground from boston butt)
1-cup cold red italian wine
1-cup chopped fresh parsley
5-tsp kosher salt
1-tbsp garlic powder or 4 to 5 garlic cloves, minced
1-tbsp coarse ground black pepper
2-tbsp cayenne pepper flake
5-tbsp fennel seed
5-tbsp paprika
Mix well and let sit overnight in a refrigerator in a gallon ziploc to let flavors develop
sweet italian sausage
5-lbs ground pork (ground from boston butt)
2-tbsp kosher salt
1-cup ice water
1 1/2-tsp cracked fennel seed
1-tsp coarse ground black pepper
2-tsp brown sugar
1/2-tsp. caraway seeds
1 1/2-tsp coriander
1-tsp ground cayenne
Mix well and let sit in refrigerator overnight in a gallon ziploc for flavors to develop.
Sauce
2lbs hot italian sausage
1lbs sweet italian sausage
2lbs diced tomato
4 lbs pureed tomato
3-tbsp minced garlic
1-tsp coarse ground black pepper
2-tsp kosher salt
1-tbsp basil
1-tbsp oregano
2-tbsp brown sugar
2-tsp ground thyme
6-oz sliced black olives
1 very large onion finely diced
6 bay leaves
Brown sausages together in a pan.
Dice onion and add to sausage as it is browning.
Drain grease (their shouldn't be much if you ground the pork and made the sausage).
Put browned sausage and onion into a 6 quart (or bigger) pan and then dump tomato sauce on top.
Add rest of ingredients and stir while bringing to a slow boil.
Once it reaches a boil, reduce the heat and let simmer for 45 - 60 min while occasionally stirring.
Serve on top o' noodles with shredded smoked mozzarella.
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