My son frequently asks for this one. Not your typical “church spaghetti.”
Ingredients
2 pounds Italian sausage
2 yellow onion ; chopped
2 sweet green pepper ; chopped
4 garlic ; minced
2 cans tomato
1 teaspoon fennel seeds
1 teaspoon oregano
2 tablespoon dried basil
1/2 teaspoon dried thyme
2 tablespoon sugar
salt and pepper
2 bay leaf
1 pound fresh mushroom
Parmesan cheese ; grated
Instructions
Remove sausage from casings, breaking into small pieces. Cook sausage until browned. Drain thoroughly and reserve about 2 tablespoons of the drippings. In the reserved oil, saute the onion and green pepper. After a minute or so, add the garlic. Continue cooking until the onions begin to soften.
Add the canned tomatoes. With a spoon break the tomatoes into bite size pieces. Add the drained sausage back into the pot along with the seasonings. Cook for about 45 minutes stirring frequently and correcting the seasoning as needed.
Stir in the mushrooms and cook for another 15 minutes or so.
Serve over freshly cooked and drained pasta along with Parmesan cheese.
