By Tom Gosse
2 lbs ground Italian sausage (mild and/or hot)
1 small onion, chopped
1 jalapeño, minced
2 small cans, canned mushrooms
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 shot of Jamison (or whatever)
1 lb thin spaghetti/macaroni
Parmesan cheese
In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Drain fat.
Add onions and jalapeño and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce, mushrooms and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in Jamison
Simmer on low, stirring frequently for 60-90 minutes. A longer simmer makes for a better sauce, just be careful not to let it burn.
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.