If you want a creamy sauce just add in 1/4 cup whipping cream towards the end of cooking. I always prepare my tomato pasta sauces a day ahead and refrigerate, the flavors in the sauce will increase, just rewarm on top of the stove over low heat.
- add 1 tablespoon worcestershire sauce (or to taste)
- add pepper
- add 3-6 tablespoons olive oil
- add 3/4 lb button mushrooms (or use a couple cans whole drained mushrooms, but fresh is better!)
- add 1 (6 ounce) can tomato sauce
- add 1-2 teaspoon dried chili pepper flakes
- add 2-3 teaspoons sugar
- add 1/2 lb Italian sausage
- add 1 large onion minced fresh garlic
- add 2 teaspoons dried basil
- add 1 (6 ounce) can tomato paste
- add 1 1/2 cups beef broth
- add 2 teaspoons oregano
- add 1 large bay leaf
- add 1 lb lean ground beef (or half each pound beef and ground pork)
- add 1/2 cup dry red wine (can use less)
- add 2 tablespoons salt (or to taste)
- add parmesan cheese
- add 1 lb spaghetti
- add 1 (28 ounce) can crushed tomatoes
- In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf, onion and garlic; saute, stirring with a wooden spoon for about 3-4 minutes.
- Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
- Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
- Add in the wine and simmer for 2-3 minutes, stirring.
- Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer for about 2 hours (or you can simmer for longer on low heat).
- Season with black pepper.
- Remove the bay leaf and serve/ladle over hot cooked spaghetti and sprinkle with lots grated Parmesan cheese.