This is my favourite spaghetti sauce with red wine, Italian sausage, garlic and onions. Use a large, flat-bottomed saucepan so that the flavours can mingle.
Hi, this is Corrie who posted the recipe. Just a few corrections. Ground Italian sausage is best in the recipe, not sliced. Also, be sure to use canned Italian style tomatoes and crush them beneath your fingers as you add them to the sauce. Bon appetit! - 02 Jun 2001 (Review from Allrecipes USA and Canada)
Outstanding! We try to stick with the recipe as written whenever possible, but with ingredients on hand, we made a minor adjustment or three. We had a pound of Italian sausage (I guess you'd call it "sweet"), so we browned (in cast iron skillet) and drained it well. Then, we added 2 T olive oil before adding the onions and 8 cloves garlic. When all this was browned, we added the Merlot wine to help loosen all the good stuff carmelized in the pan, then combined everything in a separate pot to simmer. We don't like the flavor of higher acid foods like tomatoes when cooked in cast iron. - 02 Aug 2009 (Review from Allrecipes USA and Canada)
This was a starter for me. I changed it around quite a bit from the original. I went to the local pizza place and borrowed some of their sausage topping. I omitted the wine for lack of having it on hand. I used scallions and cilantro. And 4 garlic cloves (I love garlic).Threw it all together in a flash. It was way better than the jar variety. - 05 Feb 2007 (Review from Allrecipes USA and Canada)