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Slims · 01-09-2004, 09:15 AM

Ok, here's what you need:

1 bottle good merlot
2 32 oz cans of crushed tomatoes
1 large onion
2 clusters of garlic
1.5 lbs spicy italian sausage
misc. spices
1 Fresh chunk (not grated!) of Pamesean cheese.

Start by removing the skin from the sausage and chopping it into small chunks. Peel lots of garlic and chop the sections into quarters. Also chop the onion. Toss all this stuff into a large pot and begin to brown.

After the meat is cooked, and the garlic and onions are soft, turn the heat up and thoroughly brown everything.

When the bottom of the pan turns brown and the sausage starts to dry out, deglaze the pot by pouring in a little wine and stirring the contents. Do this several times as the contents begin to 'dry' out. Don't use more than 1/4'th of a bottle of wine. Be carefull not to actually burn the contents or your sauce will taste like charred wood.

If you want to use fresh chopped tomatoes instead of the canned variety, add them little by little. Otherwise...

pour in the crushed tomatoes, add salt and spices (basic italian seasoning, one bay leaf, pepper, etc.) and let everything cook down for a couple of hours. Add a little wine if necessary.

As everything cooks, the sauce will go from bright red to a dark blood red/almost purple color.

Right before dinnertime, cook the spaghetti (I actually prefer linguine) in a large pot of water with plenty of salt, and cut/grate the fresh parmesean cheese.

When you serve this, use plenty of cheese. Fresh parmesean tastes and behaves drastically different than that stuff in the can. It is much more aromatic and mellow, and it will melt into the sauce.

Oh, and serve the rest of the wine with dinner.

01-09-2004, 09:15 AM	#1 (permalink)
Slims Eccentric insomniac Location: North Carolina	Gregs Great Spaghetti Ok, here's what you need: 1 bottle good merlot 2 32 oz cans of crushed tomatoes 1 large onion 2 clusters of garlic 1.5 lbs spicy italian sausage misc. spices 1 Fresh chunk (not grated!) of Pamesean cheese. Start by removing the skin from the sausage and chopping it into small chunks. Peel lots of garlic and chop the sections into quarters. Also chop the onion. Toss all this stuff into a large pot and begin to brown. After the meat is cooked, and the garlic and onions are soft, turn the heat up and thoroughly brown everything. When the bottom of the pan turns brown and the sausage starts to dry out, deglaze the pot by pouring in a little wine and stirring the contents. Do this several times as the contents begin to 'dry' out. Don't use more than 1/4'th of a bottle of wine. Be carefull not to actually burn the contents or your sauce will taste like charred wood. If you want to use fresh chopped tomatoes instead of the canned variety, add them little by little. Otherwise... pour in the crushed tomatoes, add salt and spices (basic italian seasoning, one bay leaf, pepper, etc.) and let everything cook down for a couple of hours. Add a little wine if necessary. As everything cooks, the sauce will go from bright red to a dark blood red/almost purple color. Right before dinnertime, cook the spaghetti (I actually prefer linguine) in a large pot of water with plenty of salt, and cut/grate the fresh parmesean cheese. When you serve this, use plenty of cheese. Fresh parmesean tastes and behaves drastically different than that stuff in the can. It is much more aromatic and mellow, and it will melt into the sauce. Oh, and serve the rest of the wine with dinner. __________________ "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery." - Winston Churchill "All men dream: but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act out their dream with open eyes, to make it possible." Seven Pillars of Wisdom, T.E. Lawrence