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SPAGHETTI LUIGI

SPAGHETTI LUIGI  image
Author
Terry Cunningham Beem
Parent ID

1/2 lb. Italian hot sausage
1 large can tomato paste
1/2 lb. Italian mild sausage
2 bay leaves
Red cooking wine to cover meat
Garlic and pepper to taste
2 large onions (chopped)
Oil
3 t. parsley
Mushrooms (optional)
1 large can Italian tomatoes (chopped)
1 lb. spaghetti (cooked)

Bake sausage in red wine for 1 hour (turn once). Saute' onions in large skillet with oil until transparent. Add parsley and cook a little longer. Add tomatoes with juice, tomato paste, bay leaves, garlic and pepper and simmer 45 minutes to 1 hour. When sausage is done, cut it in thin slices and mix into sauce. Don't add any of the juice it was cooked in unless sauce is very dry (and then add only a little). Simmer 30 minutes or eat immediately with cooked spaghetti. (Add mushrooms 15 minutes before serving if desired.)

Serves about 6.

OCR Text

1/2 lb. Italian hot sausage
1 large can tomato paste
1/2 lb. Italian mild sausage
2 bay leaves
Red cooking wine to cover meat
Garlic and pepper to taste
2 large onions (chopped)
Oil
3 t. parsley
Mushrooms (optional)
1 large can Italian tomatoes (chopped)
1 lb. spaghetti (cooked)

Bake sausage in red wine for 1 hour (turn once). Saute' onions in large skillet with oil until transparent. Add parsley and cook a little longer. Add tomatoes with juice, tomato paste, bay leaves, garlic and pepper and simmer 45 minutes to 1 hour. When sausage is done, cut it in thin slices and mix into sauce. Don't add any of the juice it was cooked in unless sauce is very dry (and then add only a little). Simmer 30 minutes or eat immediately with cooked spaghetti. (Add mushrooms 15 minutes before serving if desired.)

Serves about 6.

Doc

Subjects
Pasta