Spaghetti Sauce II

Great sauce. I used regular Italian sausage instead of hard sausage so it could be incorporated into the sauce. I added salt to taste.

I chose this recipe to go over homemade zoodles (spiralized lightly cooked zucchini). I had read that zoodles turn out a bit watery, so I wanted a thick sauce to combat this. However, My zoodles didn't turn out watery, they were perfect and this sauce was the perfect compliment to them! except I reduced the pepper and skipped the sausage, and I had tomato paste with Italian seasoning already in it. I will repeat! I broke up the whole tomatoes after about an hour. It was wonderfully thick and delicious!

Oh so thick and rich. It is a little sweet so if you don't like it sweet eliminate the sugar or cut it back. I went to put the wine in but all I had left in the cabinet was a Plum wine. I thought, heck, plums look like grapes on steroids so let me through that in. Still good. I made some meatballs with ground beef and hot italian sausage, browned up about ten in a frying pan then put them in the sauce to finish cooking. The rest of the meatballs I put in the oven.

Very good..will make again.

Spaghetti Sauce II Haiku: "Pretty darn good sauce. Glad I added the sausage. I barely changed it." I only had 1 can of tom. paste, so I added tom. sauce, along w/ a handful of chopped bell pepper in addition to the onions. Smelled great simmering, and I tossed in the optional Italian sausage that I'd cut into bite-size pieces and browned. I like that this sauce clung to the noodles and wasn't watery. I'll definitely make it again.