Have I shared my spaghetti recipe with you yet? No? It’s one of my favorites and is found on our table at least once a month. The dish has a little history, going back to my childhood days… let me tell you all about it!
I have a friend whose mama used to make a very tasty spaghetti every so often when I was a kid. I’d stay the night at her place and put my request in for her mom’s homemade sauce- it was delicious!! When we got older, she passed the recipe on to me and I’ve been making it ever since. They lived in Italy for a couple of years and apparently found the recipe while living there.
So, here it is y’all. If you are a vegetarian, it can be made without the meat or you can use soy meat, which I’ve done a couple of times for my vegetarian friends. It turns out tasty whichever way you make it. Enjoy!
One package spaghetti, cooked according to directions
One Pound Ground Italian Sausage
Two Tblsps Extra Virgin Olive Oil
One Green Bell Pepper
One Package Mushrooms, sliced
Two Medium Onions, diced
Two Carrots, peeled and diced into small pieces
Two Garlic Cloves
Two Bay Leaves
One Large Can of Crushed Tomatoes
One Can of Tomato Paste
A little bit of red wine and a handful of fresh basil- if you happen to have those two items on hand!
Brown the meat in a frying pan. While the meat is cooking, prepare all of the vegetables and sautee in olive oil in a large pot on medium high heat for about five minutes, until they start to soften. Drain grease from meat and add to the vegetable mixture. Add the crushed tomatoes, tomato paste and bay leaves, stir and simmer for a about a half an hour. While the sauce is simmering, cook the pasta. If you have some fresh basil and red wine, add that to the sauce as well and stir it in!