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2 tablespoons olive oil |
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4 cloves garlic, minced |
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1 pound Italian sausage |
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4 green onions, chopped |
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8 oz. fresh mushrooms, sliced thin |
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1 tablespoon dried basil |
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1 tablespoon dried oregano |
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1 (15 oz.) can tomato sauce |
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1 (14.5 oz.) can stewed tomatoes |
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1 (6 oz.) can tomato paste |
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1/2 cup water |
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1/2 cup red wine |
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1 teaspoon red pepper flakes |
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2 tablespoons white sugar |
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Salt and pepper to taste |
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| Heat the olive oil in a large skillet over medium high heat. |
| Saute the garlic until it browns. Place the sausage in the skillet with the garlic and cook until evenly brown, crumbling it as it cooks. |
| Stir in the mushrooms, basil and oregano and cook 5 minutes. Stir in the tomato sauce, stewed tomatoes and tomato paste. |
| Then add the water, red wine, red pepper flakes and sugar. Season with salt and pepper to taste. |
| Reduce heat to low and simmer for at least 1 hour. Serve with your favorite pasta. |
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