Verified answer

2 lbs Italian sausage,

1 small onion, chopped (optional)

3 -4 garlic cloves, minced

1 (28 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

2 (15 ounce) cans tomato sauce

2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

3 teaspoons basil

2 teaspoons dried parsley flakes

1 1/2 teaspoons brown sugar

1 teaspoon salt

1/4-1/2 teaspoon crushed red pepper flakes

1/4 teaspoon fresh coarse ground black pepper

1/4 cup red wine (a good Cabernet!)

1 lb thin spaghetti

parmesan cheese

Directions:

1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

2 Add onions and continue to cook, stirring occasionally until onions are softened.

3 Add garlic, tomatoes, tomato paste, tomato sauce and water.

4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5 Stir well and barely bring to a boil.

6 Stir in red wine.

7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

8 Cook spaghetti according to package directions.

9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Respetada Nikole, acá te envío en inglés la receta de Espaguetis con Gambas:

Spaghetti with shrimp:

Ingredients: 1 package fresh spaghetti 200 gr. shrimp a drizzle of Red Vermouth or Cognac 1 fresh spring onion parsley or chives for garnish salt 1 garlic preparation olive oil

Preparation: Put in a pan with water and salt to cook the spaghetti, the intervals that marks us container. While cooking, we put to cook in a pan with olive oil, the onion and garlic finely chopped. When the onion is transparent, Add shrimp to the Pan, season and stir. Add a splash of Red Vermouth or any spirits (brandy, whisky, etc.) and let make the prawns, about three or four minutes. Once we have cooked and drained pasta, put it in a bowl. We then spread over the sauce and sprinkle with fresh parsley or chives our spaghetti with prawns.

Ingredients

1tbsp olive oil

1 small onion, finely chopped (90g)

1 small leek, thinly sliced (35g)

½ stick celery, diced (15g)

¼ small red pepper, diced (25g)

1 small carrot, peeled and grated (30g)

½ eating apple, peeled, cored and grated (75g)

1 clove garlic, crushed

1 x 400g/14oz tin chopped tomatoes

450g/1lb minced beef

4 tbsp tomato puree

2 tbsp tomato ketchup

250ml/9fl oz beef stock

¼ tsp dried oregano

Method

Heat the oil in a large frying pan and sauté the vegetables, apple and garlic for 10 minutes, until soft.

Transfer to a blender and add the tomatoes then whiz until smooth.

Wipe the pan out with a piece of kitchen paper then add the mince and fry over a medium-high heat, breaking the mince up with a wooden spoon, until browned (you may need to do this in two batches). If your child likes a finer texture then you can transfer the browned mince to a food processor and whiz until well chopped.

Add the tomato and vegetable sauce to the mince then stir in the tomato puree, ketchup, stock and oregano. Bring to a simmer and cook for 40-45 minutes, until the sauce is thick.

Season to taste with salt and pepper.

Information

Makes 6 portions

Suitable for freezing