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SAUSAGE ADDS HEAT TO A COOL-WEATHER SAUCE

A popular sauce at this time of year.

FRESH SPAGHETTI SAUCE

8 ounces hot Italian sausage links

8 medium tomatoes, peeled and cored

1 medium onion

2 teaspoons oregano

Salt and pepper to taste

1 can (6-ounce) tomato paste

1 clove garlic

1 pound ground beef

1/2 cup fine bread crumbs

1/2 pound fresh mushrooms, sliced
Cut sausage into 1-inch pieces; brown slowly. Place tomatoes, onion, oregano and one teaspoon salt in food processor just enough to chop onion. Place tomato mixture in large saucepan; add tomato paste and garlic. Bring to a boil. Allow to simmer. Drain sausage and add to sauce.

Combine ground beef, bread crumbs, salt and pepper in a bowl. Form mixture into balls; add to simmering sauce.

Cover pan and continue cooking about 2 hours over low heat. Fifteen minutes before sauce is finished, add mushrooms and remove garlic. Serve over pasta. Makes 4 to 6 servings.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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