Diane's Spaghetti Sauce

This spaghetti sauce has evolved over the years. My mother always preferred "a little spaghetti with her sauce" and that's the way my family liked it, so I always made plenty of sauce.

3 Tbsp olive oil

1 lb Italian sausage

1 onion, chopped

28 oz crushed tomatoes
28 oz diced tomatoes
12 oz tomato paste
15 oz tomato sauce
3 cloves minced garlic
4 whole artichoke hearts, cut in eighths
8 oz sliced mushrooms
3 Tbsp capers
1/2 c white wine
3 Tbsp sliced green olives
1 dash red pepper flakes
3 Tbsp Italian seasoning
2 Tbsp dried parsley

Form sausage into small meatballs and sauté with onion in oil. Add the rest of the ingredients in a large pan and simmer at least 30 minutes. Makes enough sauce for about 1 1/2 pounds of spaghetti. It's better the next day, so if you're making it for company, make it the day before. Also, Wendy gave me a Paderno Spiral Vegetable Slicer for Mother’s Day.  It turns zucchini into spaghetti noodles quick as a wink.  They’re much lower in carbs and calories. 

 

Find the recipe for Zucchini Noodles at Against All Grain.