Sunday, August 21, 2011

Delectible Marinara

It's Mom's anniversary so I made her spagetti, on her request. Everyone, including myself, was blown away by how good it was, especially since I was just winging it, following no recipie. The secret was all in the sauce.

Delectable Marinara


1 teaspoon sweet basil
2 teaspoons parsley
32 oz tomato sauce
5 Italian sausages (I used mild, but you can use spicier sausages as well)
1 medium onion
2 garlic cloves
Olive oil
1 pinch Ancho chilli pepper
2 bay leaves
Salt and pepper to taste

Take out the Italian sausages and remove the casings. Cook until brown all the way through. DO NOT cook whole, mash them up so that the pieces are at most 1/4 of an inch in legenth. This is VERY important. Once cooked, set aside. Keep the grease from the sausages.

Take the onion and the garlic and mince very finely. Put in skillet with a splash of olive oil and the bay leaves. Cook until the onions are faintly yellow, not yet completly carmilized. Once they are cooked, pour the tomato sauce in the skillet. Add the parsley, basil, salt, pepper, Ancho, and the sausages and their grease. Turn heat down to a simmer, and let simmer, uncovered for fifteen minutes. Pour over pasta, or eat with mozzerella sticks. Enjoy!