Jo Mama’s World Famous Spaghetti

Jo Mama’s World Famous Spaghetti

Chef’s Note

“My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Jo Mama’s World Famous Lasagna that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later!Thanks to all of you who have tried my recipe and have written a review.I read and appreciate every one of them!Chef Note:After I posted this recipe I remembered a funny incident–my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn’t a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you–don’t use a wine for cooking you wouldn’t drink. You get the best results from a good wine!”

READY IN:

1hr20mins

SERVES:

10-14

YIELD:

4 quarts

UNITS:

US

IngredientsNutrition

  • 2 lbsItalian sausage, casings removed (mild or hot)
  • 1 smallonion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28ounce) can diced tomatoes
  • 2 (6ounce) cans tomato paste
  • 2 (15ounce) cans tomato sauce
  • 2 cupswater (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
  • 3 teaspoonsbasil
  • 2 teaspoonsdried parsley flakes
  • 1 12 teaspoonsbrown sugar
  • 1 teaspoonsalt
  • 1412 teaspooncrushed red pepper flakes
  • 14 teaspoonfresh coarse ground black pepper
  • 14 cupred wine (a good Cabernet!)
  • 1 lbthin spaghetti
  • parmesan cheese
  • Directions

  • In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  • Add onions and continue to cook, stirring occasionally until onions are softened.
  • Add garlic, tomatoes, tomato paste, tomato sauce and water.
  • Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  • Stir well and barely bring to a boil.
  • Stir in red wine.
  • Simmer on low, stirring frequently for at least an hour.A longer simmer makes for a better sauce, just be careful not to let it burn!
  • Cook spaghetti according to package directions.
  • Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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