Slow Simmered Sunday Spaghetti

 How did you like the alliteration of that blog title?  I apologize for the picture...I had chopped parsley to garnish the top.  Did I remember to add chopped parsley before I took the picture?  Of course, I didn't!

Normally when I make a pot of spaghetti, I make a POT of spaghetti! But yesterday afternoon, when I decided to make several meals to help with the busy week, I made a normal-sized pot of spaghetti sauce.

1 T. olive oil

1 lb. ground mild Italian sausage

1 medium yellow onion, chopped

1 medium green bell pepper, chopped

2 T. minced garlic

1 t. salt

2 T. dried Italian seasoning

1 T. chopped parsley

1/2 cup sweet red wine

28 oz. can tomato sauce

14.5 oz. can petite diced tomatoes

6 oz. can tomato paste

3 cups low-sodium beef broth

**parmesan cheese rind

In a medium Dutch oven, over medium-high heat, add olive oil and sausage. Let sausage brown, breaking it up with a wooden spoon. As the sausage browns, add the onions, peppers, and garlic. Sprinkle on the salt and stir to combine.  Stir frequently, allowing the sausage to stick a little on the bottom of the pot. You're building a lot of flavor there.  Add in the Italian seasoning and parsley and cook for another minute or so.

When sausage is cooked through, and vegetables have softened, add in the wine, scraping up those yummy browned bits from the bottom of the pot.  Let the wine reduce by half.

Pour in the tomato sauce, diced tomatoes, and tomato paste, stirring to combine.  Slowly pour in the beef stock and reduce the heat to the sauce is at a gentle simmer.

**Always remember to save those Parmesan cheese rinds in a Ziploc bag in the freezer. Adding one to the sauce as it simmers adds an enormous depth of flavor and umami to the sauce.

Let the sauce simmer for a few hours, covered, over low heat. If you're making ahead of time, allow the sauce to cool, and refrigerate until ready to reheat while cooking the spaghetti noodles. 

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