Spaghetti with Tomato and Sausage Sauce So Tasty

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Spaghetti with Tomato and Sausage Sauce

"The longer you cook dinner the sauce, the better it tastes!"

Ingredients :

1 pound beef sausage
1 onion, minced
2 cups sparkling sliced mushrooms
1/4 cup olive oil
2 (6 ounce) cans tomato paste
1 (forty six fluid ounce) can tomato juice
1 (16 ounce) can beaten tomatoes
1 cup Burgundy wine
1 half tablespoons dried oregano
1 tablespoon dried basil
2 tablespoons dried parsley
1 tablespoon minced garlic
2 tablespoons garlic salt
half cup white sugar
2 pounds spaghetti

Instructions :

Prep : 15M	Cook : 16M	Ready in : 3H45M

Preheat oven to 350 ranges F (one hundred seventy five levels C). Cook sausage for half-hour. Cut into chunk sized portions, and set aside.
In a Dutch oven, saute onion and mushrooms in olive oil until gentle. Remove with slotted spoon, and set apart. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce warmness, and simmer for at the least 3 hours. Cover pot if sauce will become too thick.
Cook pasta in line with bundle directions. Drain. Serve sauce over pasta.

Notes :

Try using a Reynolds® sluggish cooker liner on your slow cooker for less difficult cleanup.

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