Holy cow! This spaghetti sauce is without a doubt the best I have ever made. Collin thinks so too - although he is probably a bit biased. I have been searching for new ways to make spaghetti as it is my all time favorite comfort food. And I think I've finally found it.

Spaghetti is a real tricky bugger sometimes. Should I make it with ground beef, veal, pork??? Should I use wine (the answer is always yes!)?? The perfect combination of Italian zest, robust red wine, and savory Italian sausage makes this the winner.

Sundays are usually our lazy, lay around the house, try and bring ourselves to do some chores, and generally lay about type of days. I also like to whip up something that makes the house smell wonderful and ends the weekend with us sprawled out on the couch full of good 'ol comfort food. I made this recipe this past weekend and I have indulged in the leftovers on more than one occasion this week. Pair it with a salad and buttery, garlic bread and you have yourself the best Sunday meal, hands down.

Ingredients:

2 lbs Italian sausage

1 onion, grated

4 garlic cloves, minced

28 oz. diced tomatoes

6 oz. tomato paste

15 oz. tomato sauce

1 cup of water

3 tsp dried basil

2 tsp dried oregano

2 tsp dried parsley

1 tsp brown sugar

1/4 tsp cayenne pepper

1 tsp salt

1/4 tsp black pepper

1/3 cup red wine, Merlot, Cabernet - whatever you like!

top with Parmesan

1 lb dry pasta

Heat a large stock pot on medium and brown the Italian sausage. Grate onions and add to sausage along with garlic. Pour in diced tomatoes, tomato paste, tomato sauce, and water. Stir to combine. Add in basil, oregano, parsley, brown sugar, cayenne pepper, salt, and pepper. Stir well and bring to a boil. Pour in red wine and simmer on low, stirring frequently, for an hour or more. Cook pasta according to package directions. Sprinkle on heaps of delicious Parmesan and enjoy!

Let me know what you think!