Source: Robert A. Kruger and a little help of his daughter Anne Catherine.
Makes 6 servings.
Preparation time: 2:30 hours
Tips: Garlic bread and Parmesan cheese are a must
Spaghetti
"Bob's or Anne Catherine's version"
Ingredients
Preparation
1 pound hot or sweet Italian sausage, link or ground
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
6 to 8 cloves garlic, minced
4 tablespoons olive oil
2 large cans tomatoes (about 56 ounces total). 1 puree, 1 diced
1 tablespoon rosemary
1 tablespoon dry oregano
1 tablespoon dry basil
2 teaspoons salt and pepper, adjust to taste
1 1/2 teaspoons anise seeds
2 bay leaves
1 pinch red crushed hot peppers
1 pound fresh mushrooms (optional), sliced
1 pound uncooked spaghetti noodles, cooked al dente*
For Anne Catherine's version:
1 small eggplant (omit sausage)
use fresh basil and rosemary instead of dried
1 teaspoon red crushed peppers.
Bob's Spaghetti.
1. In large pot, heat olive oil. Brown Italian sausage links until cooked and brown, remove if in link form.
2. Add onions, peppers, celery and garlic, saute until onions are translucent. Add dry spices and saute for 1 or 2 minutes longer. Add diced tomatoes and puree. Add pre-cooked sausage links. Simmer cover for about 1 hr.
3. Add fresh mushrooms if desired and simmer for a additional hour.
Serve on top of spaghetti noodles.
Anne Catherine's Spaghetti.
1. Omit sausage.
2. Cut unpeeled eggplant into 1/4" circles. Place eggplant slices in a lightly oiled aluminum tray. Broil slices until partially cooked and lightly browned in both sides.
3. Proceed as above preparing sauce use fresh basil and rosemary instead of dried, and adding red crushed peppers, fresh mushrooms if desired and the prepared eggplant slices to sauce after sauce has simmer for 1 hour.
Serve on top of spaghetti noodles.
NOTE: * Pasta can be cooked al dente ahead of time. Submerge in boiling water right before serving.
Makes 6 to 8 servings.
