• 3 links of Italian sausage, casing removed
• 1 link of pepperoni, sliced
• 1 jar of prego mushroom sauce
• 16 oz tomato puree
• 1 onion diced
• 1 hot pepper diced
• 2 cloves of garlic minced
• 1 bay leaf
• Handful of white mushrooms chopped
• ½ C red wine
• ½ C water
• 1T. sugar
• Olive Oil
• Salt and Pepper

Add olive oil to large saucepan, I use a dutch oven.

Over medium heat sauté onions and peppers until soft, salt and pepper.

Add garlic for a few seconds.

Add mushrooms.

Add Italian sausage and break up and brown.

Add pepperoni and stir around to lightly brown.

Now deglaze the pan with wine, bring to boil, and then reduce to simmer.

Add jar of sauce, tomato puree, water, bay leaf, and sugar. Simmer on low for one hour with lid.

We call in “spaghetti sauce” but I love how the Sopranos call it Sunday Gravy.

I think pasta sauce is so personal.  My family prefers this recipe but I will be honest to say I now like many varieties and I never tire of trying new ones.  However, if my family requests “spaghetti” this is what I make. Of course we use many types of pasta, I choose thin spaghetti, daughters choose penne or rigatoni.  Husband does not care.

A nice glass of red wine pairs well with this.  Lately we like 14 Hands Hot to Trot.

Enjoy!