400 calories; $1.75 / serving
Until I discovered this recipe, “spaghetti night” meant dumping a jar of spaghetti sauce onto noodles. But I’m a changed girl. Soaking the Italian sausage in cooking wine and garlic, and then adding finely chopped veggies… This bolognese sauce is so meaty. So hearty. It’s– It’s glorious!
- 1 pound spaghetti
- 4 garlic cloves, minced
- 1/3 cup cooking wine
- 1 pound sweet Italian sausage, casings removed
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil 1 small onion, finely chopped
- 1 small carrot, finely chopped 1 celery rib, finely chopped
- One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
- Salt 1/4 cup chopped basil (or 2 TBSP dried)
- 1/4 cup chopped flat-leaf parsley (or 2 TBSP dried)
- 1/2 cup freshly grated Parmesan cheese
In a medium bowl, combine the wine, garlic, sausage, black pepper and crushed red pepper. Cover with plastic and refrigerate 30 minutes. Meanwhile, boil the spaghetti until cooked, then drain.
In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery, and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the basil, parsley, and crushed tomatoes with their juices to the pan and season lightly with salt. Simmer over low heat another 20 minutes. Serve the sauce over cooked noodles, and top with parmesan cheese.