Diane's Spaghetti Sauce

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.

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