any good spagetti sauce recipes?

[Chef]

You're very welcome!

Man, it seems getting a good recipe on this forum is as hard as getting a straight fishing report-LOL!!

God Bless!

Chef

[Surface Tension]

Yeah, I'm Punchy.

I started putting a recipe to type.

Hard to rattle that off without leaving some important details.

[Finns]

Got basics off the net and then put in a lot of fresh garlic and more fennel than most people like plus hot Italian sausage. Wife loved it! After all isn't that who I'm suppose to please!!

Spaghetti Sauce

Ingredients:

1 1/2 pounds Italian sausage link, sliced

2 T olive oil

1/3 C chopped onion

1/4 C chopped green bell pepper

6 to 8 ounces sliced mushrooms

2 cans (14.5 ounces each) tomatoes, coarsely chopped

3 cans (24 ounces total) tomato sauce

2 cans (6 ounces each) tomato paste

1 1/2 t ground fennel, or more (use a mortar and pestle on the seeds)

1 1/2 t dried leaf basil, crumbled

1 1/2 t dried leaf oregano, crumbled

1/4 t dried leaf thyme

1/2 t dried leaf parsley

1 t garlic powder, real garlic is even better

1 t salt

1/4 t black pepper

1 1/2 t sugar

1/2 t vinegar

1 C water

grated parmesan cheese

Preparation:

In a Dutch oven or large kettle, brown sausage slices. Add olive oil to grease allready in pan. Add onion, green bell pepper and mushrooms. Cook, stirring frequently, until onions are tender. Add remaining ingredients, except Parmesan cheese. Cook over medium-low heat, stirring occasionally, for about 2 to 3 hours. Add more water and reduce heat if sauce becomes too thick. Serve with hot cooked spaghetti and pass the Parmesan cheese.

Needless to say this is much better the next day or so..