Jo Mama's World Famous Spaghetti

Student Reporter Cordell McCloud

·         2lbs Italian sausage, casings removed (mild or hot)

·         1small onion, chopped (optional)

·         3 -4garlic cloves, minced

·         1(28 ounce) can diced tomatoes

·         2(6 ounce) cans tomato paste

·         2(15 ounce) cans tomato sauce

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

·         3teaspoons basil

·         2teaspoons dried parsley flakes

·         1 1⁄2teaspoons brown sugar

·         1teaspoon salt

·         1⁄4-1⁄2teaspoon crushed red pepper flakes

·         1⁄4teaspoon fresh coarse ground black pepper

·         1lb 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.   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!

7.   Cook spaghetti according to package directions.

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