I have already shared my recipe for Spaghetti and Meatballs but I thought I would also share my recipe for traditional meat sauce. You will find all of the traditional flavors like garlic, oregano, basil and tomato, but I prefer to use Italian sausage because it gives the sauce that little extra kick.

Serves: 6

You will need:

• 1 pound ground Italian sausage (hot or mild)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 3 cloves garlic, finely chopped
• 1/3 cup red wine (I prefer Chianti)
• 1 (28 ounce) can of crushed tomatoes
• 1 (14.5 ounce) can of tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper as needed
• 1 pound dried spaghetti noodles

1. In a skillet or pot large enough to fit all of the sauce, brown the italian sausage over medium heat. Strain to remove oil and set aside.
2. In the same pot add 1 tablespoon of olive oil over medium heat. Cook the onion and garlic until they turn translucent, about 5 minutes. Add the wine. Be sure to scrape up any yummy bits on the bottom of the pan. Cook 3 minutes.
3. Add crushed tomatoes, tomato sauce, dried basil and oregano. Return sausage to sauce. Stir to combine. Add salt and pepper as needed. Cook for at least 1 hour, I sometimes like to cook it as long as 3 hours. (Note: I have had some experiences with some salty Italian sausage so I like to add my salt and pepper after the sausage has had time to cook in the sauce.)
4. About 20 minutes before you are ready to eat. Start your pasta and cook according to package directions. Strain.
5. Place pasta in a pasta bowl and top with sauce.

Note: I know some recipes call for tomato paste to thicken the sauce a bit but I think that the combination of crushed tomatoes and tomato sauce create the perfect consistency.

Like my Spaghetti and Meatballs, I like to serve this with a with a salad and crunchy garlic bread. Oh and of course the rest of the Chianti. Enjoy!